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Analysis of the Main Components of Restaurant and Kitchen Garbage of Fuzhou City
Author(s): SU Yu-ping, YOU Xue-jing, ZHAN Xuan-can, LIN Ri-qing, CHEN Li-hua, Environmental Science and Engineering College of Fujian Normal University, Hong Miao Ling Landfill of Fuzhou City
Pages: 58-
64
Year: 2014
Issue:
1
Journal: Journal of Fujian Normal University(Natural Science Edition)
Keyword: restaurant and kitchen garbage; components; anaerobic fermentation; Fuzhou city;
Abstract: The catering industry is the tertiary industry of Fuzhou city. We investigated the main components of restaurant and kitchen garbage of Fuzhou city in order to recycling of kitchen waste. The results showed that pH of the restaurant and kitchen garbage ranges from 3. 24 to 5. 81and is a weak acidity. It contains a high organic matter content,the moisture content is more than70%,the C / N ranges from 11 to 23,salt content ranges from 0. 56% to 2. 31%,the total phosphorus ranges from 0. 06% to 0. 1% and the Protein content ranges from 12. 41% to 27. 39%. The result indicated that anaerobic fermentation is suitable for utilization of restaurant and kitchen garbage in Fuzhou city.
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