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Study on the humification of kitchen waste by hydrothermal treatment
Author(s): SHU Di, XIONG Chen, CHI Yong, Institute for Thermal Power Engineering of Zhejiang University
Pages: 2563-
2570
Year: 2016
Issue:
7
Journal: Acta Scientiae Circumstantiae
Keyword: kitchen waste; hydrothermal treatment; humus; humification;
Abstract: This study investigates the effects of reaction temperature,retention time,and inorganic weak acid on the formation of humus in simulated kitchen waste. Humus formation mechanisms were explored and verified via infrared spectroscopy analysis. The results showed that hydrothermal treatment could substantially enhance the degree of humification in kitchen waste. With a 50 min retention time at 205 ℃,the humus content reached 39.52% and the humification rate( the ratio of humic to fulvic) could be 1.31,reflecting a relatively high degree of humification. Within a certain range,an increase in reaction time and temperature can improve the degree of humification in the hydrothermal process. With the addition of 0. 01% sulfuric acid,the concentration of humus increased slightly whereas,in contrast,the humification rate was enhanced significantly. Therefore,hydrogen ions were shown to play a certain role both in the formation of humus and the improvement of humification rate in the hydrothermal treatment. Based on the product distribution and the infrared spectroscopy analysis,it was proposed that the humus was formed primarily from the condensation reaction of carbohydrates degradation products and the polymerization of these small molecular degradation products with some refractory organics( e.g.,lignin).
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