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| Empirical study on the performance of the novel full-mixed kitchen waste biodrying |
| YAN Xiang-rui1, XIN Li-qing1, WANG Hao-shu1,2, MA Zhuang2, QIN Yong1, WU Wei-xiang1 |
1. College of Environmental and Resource Sciences, Zhenjiang University, Hangzhou 310058, China;
2. Zhejiang Transfer Environmental Protection Technology Co., Ltd, Hangzhou 311100, China |
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Abstract The research developed a continuously full-mixed biodrying process of kitchen food waste. Impacts of the process performance on matrix’s temperature, moisture content and calorific values etc. were investigated at the pilot-scale. Results showed that it could not only significantly shorten start-up heating time, but also maintain high-temperature zone (>50℃) of the matrix temperature during the continuous operation of the biodrying for 20h/d. Under the optimal operation condition, such as ventilation volume of 0.171m3/(kg·h), heating temperature of 45℃ and retention time of 7d, the moisture content of kitchen food waste could be reduced to (34.86±1.71)% with a unit water removal rate of (716±23) kgwater/t waste and energy consumption of 77.91kW·h/twaste. The low calorific value of its derived fuel reached up to (6681±119)kJ/kg, which fulfilled the requirement for waste incineration and could rapidly convert kitchen waste to feed for fuel.
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Received: 28 November 2020
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