[Impact of hydrothermal process on the dewaterability and degrease performance of restaurant garbage].
In order to ameliorate the dewaterability and degrease performance of restaurant garbage, and to improve the treatment effect, a complete trail series with 2 factors on 5 levels was implemented. The 2 factors were temperature and retention time respectively as the main influencing factors of hydrothermal process. By means of analyzing the variation of the resistance, dewatering rate and floatable oil content of the treated restaurant garbage, and constructing the solid grease extracting kinetics, the mechanism of impact of hydrothermal process on the dewaterability and degrease performance of restaurant garbage was studied. It showed that the dewaterability of the product decreases at the beginning, after heating for 40min, it begins to increase. Moreover, it increases more quickly as temperature increases. The optimal dewaterability of the treated garbage appears at 180 degrees C and heating for 100 minutes. As temperature rises and heating time increases, the degrease performance is improved. Furthermore, this trend becomes more remarkably as temperature increases. When the temperature and retention time reach 160 degrees C and 80 minutes respectively, most of the solid grease in the garbage is extracted out to become floatable oil which can be separated and recovered readily. Subsequently, the amount of floatable oil begins to decrease since chemical reactions such as the partial hydrolysis of the oil take place. Additionally, the extraction of solid grease from interior accords with first-order reaction dynamic model.
Ren
Lian-hail
LH
Department of Environmental Science and Engineering, Tsinghua University, Beijing 100084, China. hjx-nicyf@tsinghua.edu.cn
Nie
Yong-feng
YF
Liu
Jian-guo
JG
Jin
Yi-ying
YY
D005502:Food; D005735:Garbage; D006358:Hot Temperature; D006868:Hydrolysis; D012037:Refuse Disposal / Q000379:methods*; D015203:Reproducibility of Results; D012147:Restaurants