微波预处理对泔脚发酵产氢的影响

采用经热（80℃,15 min）预处理的城市生活垃圾厌氧消化污泥为接种物,考察了600 W的微波作用下,经过0,1,2,4和8 min的微波预处理的泔脚的中温（36℃）批式发酵产氢,并借助CurveExpert1.3软件对实验结果用修正的Compertz模型进行拟合.结果表明：不同长度的微波预处理时间对泔脚发酵产氢具有不同程度的促进作用,4 min是转折点;结合能量衡算,2 min的微波预处理表现出更大的产氢优越性,其产氢延迟时间λ、最大比产氢率、产氢率分别为2.51 h,13.33 mL/（g.h）,215.11 mL/g.发酵产氢结束后,产氢发酵液中乙酸和丁酸的质量分数之和占挥发性脂肪酸的比例大于79.3%,呈现典型的丁酸型发酵.

Influence of Microwave Pretreatment on Fermentative Biohydrogen Production of Food Residues

The batch fermentative hydrogen production at 36℃ from food residues with preheated anaerobic digested sludge at 80 ℃ and 15 min is studied,and investigated efficiency of hydrogen production with different microwave pretreatment time of 0,1,2,4 and 8 min at 600W.Moreover,the exeperiment results are regressed by correctional Compertz model using CurveExpert1.3 software.The results show that：Microwave pretreatment at 2 min considering energy balance,of which the lag-phase time（λ） the maximal specific hydrogen rate and the specific hydrogen potential were 2.51 h, 13.33 mL/（ g · h） and 215.11 mL/g, can consumingly enhance hydrogen production. Normal butyrate was the main acid product in the fermentative end products, and the percentages of butyrate and acetate at tested volatile fatty acid concentrations exceeded 79.3%. Therefore, the butyrate-type fermentation is the main fermentative type