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中国餐厨垃圾处理2019年现状及处理方式对策

文章来源:http://jzshhjx.com 发布时间:2019-08-19 浏览次数:1440

餐厨垃圾处理现状

一、中国餐厨垃圾处理的现状

SHISANWUQIJIANSUIZHEGUOJIADUIFEIFATILIANXIAOSHOUDIGOUYOUXINGWEIDEDAJIHEHUANBAODUCHADAILAIDEDIFANGHUANBAOYALI,CANCHULAJICHUZHICHANNENGTOUJIANJIASU,JIEZHI2019NIAN6YUEDI,YUGUQUANGUOYITOUYUNCANCHULAJICHUZHIXIANGMUYUE2.8WANDUN/RI,JIAO2015NIANDICHANNENGFANBEI。QUANGUOCANCHULAJILILUNCHANSHENGLIANGYUE9.16WANDUN/RI,QIZHONGGUANGDONG(10.2%)、JIANGSU(7.2%)、SHANDONG(6.9%)、HENAN(6.0%)、SICHUAN(5.1%)WUSHENGFENCHANSHENGLIANGHEJIZHANBIYUE35.5%。

餐厨垃圾处置投运产能

CANCHULAJICHUZHITOUYUNCHANNENG(DUN/RI)

CANCHULAJICHUZHICHANNENGQUEKOU,YIMUQIANGESHENGFENTOUYUNCHANNENGHELILUNCANCHULAJICHANSHENGLIANGSHUJUDUIBILAIKAN,DUOSHUSHENGFENDECANCHULAJICHULINENGLIBUZU,QUEKOUMINGXIAN。QUANGUOZONGQUEKOUYUE6.36WANDUN/RI,QIZHONGJINGJIFADA、RENKOUZHONGDUO、CANYINSHICHANGHUOYUEDEGUANGDONG(6832t/d)、HENAN(5214t/d)、JIANGSU(3955t/d)、SHANDONG(3613t/d)LILUNQUEKOUJIAODA。ZAICHANNENGGONGXUQUEKOURUCIMINGXIANDEQINGKUANG,CANCHULAJICHUZHIXIANGMUQUEYIJIUYINWEI“CHIBUBAO”ERJINGYINGKUNNAN,ZHUYAOYUANYINZAIYUSHOUYUNHEJIANGUANTIXIDEBUWANBEI,JUTIBIAOXIANWEI:1.CANYINLAJICHANSHENGYEZHUBUYUANJIAOCHU。2.“DIGOUYOU”TILIANHEXIAOSHOULIYIKONGJIANJUDA。3.ZHENGGUISHOUYUNWANGLUOWEINENGSHIXIANQUANFUGAI。

餐厨垃圾处置项目投产产能及理论缺口测算

CANCHULAJICHUZHIXIANGMUTOUCHANCHANNENGJILILUNQUEKOUCESUAN(DUN/RI)


二、餐厨垃圾处理主要方式

CANCHULAJIDECHULIFANGFAZHUYAOFENWEITIANMAI、FENSHAOHEZIYUANHUACHULI。ZIYUANHUACHULISHIWEILAICANCHULAJICHUZHIXINGYEDEBIRANXUANZE。CANCHULAJIZIYUANHUACHULIZHUYAOYOUSANZHONGMOSHI:YANYANGFAJIAO、HAOYANGDUIFEI、SILIAOHUA。SANZHONGMOSHIGEYOULIBI,MUQIAN,YANYANGFAJIAOSHICANCHULAJIZHULIUCHULIFANGFA。

餐厨垃圾三种资源化处理模式对比

CANCHULAJISANZHONGZIYUANHUACHULIMOSHIDUIBI

英超下注GENJUTONGJIFENXI,“YUCHULI+YANYANGFAJIAO”JISHUWEIGUONEICANCHULAJICHUZHIDEZHULIUJISHU;WEISHENGWUHAOYANGFAJIAOJISHU、HAOYANGDUIFEIJISHU、SILIAOHUADENGHUOYINZHANDIMIANJIDABIDUAN、HUOYINZIYUANHUACHANPINXIAOLUWENTI、HUOYINTONGYUANXINGWURANWENTIDENGERJIAOSHAOBEICAIYONG。

截至2019年6月底餐厨垃圾投运产能分布图

英超下注JIEZHI2019NIAN6YUEDICANCHULAJITOUYUNCHANNENGFENBUTU

厌氧发酵是指废弃物在厌氧条件下通过微生物的代谢活动而被稳定化,同时伴有甲烷和CO2产生的变化,液化阶段主要是发酵细菌起作用,包括纤维素分解菌和蛋白质水解菌。一般厌氧发酵过程可分为四个阶段:即水解阶段、酸化阶段、酸衰退阶段和甲烷化阶段。液化阶段主要是发酵细菌起作用,包括纤维素分解菌和蛋白质水解菌,产酸阶段主要是醋酸菌起作用,产甲烷阶段主要是甲烷细菌,他们将产酸阶段产生的产物降解成甲烷和CO2同时利用产酸阶段产生的氢将CO2还原成甲烷。

三、处理餐厨垃圾的对策

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