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餐厨垃圾在储存过程中极易腐烂变质,散发恶臭,容易传播细菌和病毒。目前,餐厨垃圾带来的环境问题和社会问题引起国内外的广泛关注,推动餐厨废弃物资源化利用,化害为利已经是发展循环经济的重要内容。本研究对近年来发展起来的餐厨垃圾发酵制备肥料的专利技术进行总结分析,从好氧发酵、厌氧发酵及好氧厌氧综合发酵的角度,梳理餐厨垃圾发酵制备肥料的方法,对于餐厨垃圾减量化、无害化、资源化处理提出部分拙见,以期使餐厨垃圾资源化的利用程度达到最大化。
Food waste in the storage process perishable perishable, stench, easy to spread bacteria and viruses. At present, the environmental problems and social problems brought by food waste arouse widespread concern both at home and abroad, and promote the utilization of food waste, which is an important part of the development of recycling economy. In this paper, the patented technology of fertilizer preparation and fermentation for food waste was developed in recent years. From the perspective of aerobic fermentation, anaerobic fermentation and aerobic anaerobic comprehensive fermentation, Food waste reduction, decontamination, resource management put forward some humble opinion, in order to maximize the utilization of food waste resources.