Harmless treatment methods of kitchen waste

Abstract

The invention relates to a harmless disposal method of kitchen garbage, which comprises the following steps of: (1) pretreatment: after unloading the kitchen garbage, performing solid-liquid separation, rough crushing, crushing and sorting and performing magnetic separation, and recycling metal substances mixed in the kitchen garbage; (2) hydrothermal hydrolysis: after the pretreatment, adopting the hydrothermal hydrolysis to fully inactivate viruses and bacteria in the kitchen garbage, separating out animal and vegetable fatty oil from the kitchen garbage, and hydrolyzing organic materials at the same time; (3) using the fatty oil obtained in the step (2) as an industrial fatty oil material or further performing deep processing to obtain fatty acid methyl ester or biodiesel; mixing and proportioning the pasty organic materials and then conveying into an anaerobic fermentation system; and conveying large granular organic materials into an aerobic biological fermentation device. The method provided by the invention realizes harmless disposal of the kitchen garbage mainly by the pretreatment and the hydrothermal hydrolysis process, increases the conversion rate of biological energy of the kitchen garbage and increases the economic benefit of kitchen garbage recycling products.

Description

technical field [0001] The invention relates to process integration of harmless treatment and resource utilization of kitchen waste. Background technique [0002] Food waste refers to food residues, waste oil, and expired food produced during food processing, catering services, and meals in hotels, hotels, canteens of enterprises and institutions, and school canteens. The main components of kitchen waste are grain, vegetables, vegetable oil, animal oil, meat and bones, etc., as well as a small amount of waste tableware, toothpicks, and table paper. The main chemical components are starch, cellulose, protein, lipids and inorganic salts, etc., and contain a certain amount of nitrogen, phosphorus, potassium, calcium, sodium, magnesium, iron and other trace elements. The per capita generation of kitchen waste is about 0.1 kg per person per person per day, which is equivalent to 10% of the urban domestic waste removal volume. Food waste contains a large number of pathogens of z...

AI Technical Summary

Problems solved by technology

Due to the complex composition of food waste, which is perishable and contains germs and toxic and harmful substances, a simple and single treatment method will not only fail to achieve the effects of harmlessness, reduction and resource utilization, but may also cause secondary pollution to the environment

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