摘要
Abstract
This study aims to evaluate different enzyme strategies with regards to their dehydration performance and degradation effect during the process of kitchen waste treatment.Several enzymes,including amylase,pectinase,a combination of cellulases,acidic protease,and lipase,were used independently or jointly in our experiments.First,material hydrolysis from single enzyme was investigated,with chemical oxygen demand(COD)as an indicator,to determine the dosage of enzyme and reaction time.Then,the dehydration performance and degradation effect of materials were examined through single-factor experiments.Finally,various enzyme combinations were studied,through the full factorial analysis experiments,to figure out the enzymes with significant impact,as well as the interactions of enzyme combinations.As a result,the treatments with pectinase and amylase at 50 ℃ with an initial pH of 5±0.5 could significantly improve the dehydration performance,which led to the decrease of material's viscosity,with water release rates increasing by 207％and 84％,respectively.All enzymes could facilitate material degradation.Notably,solo use of amylase and pectinase could increase the solid material degradation rates by 202％and 163％,respectively.According to the factorial analysis of enzyme combinations,the combination of amylase and pectinase showed significant antagonistic effects on material degradation and dehydration performance,indicating the complex interactions between enzymes.关键词
餐厨垃圾/酶/脱水性能/降解效果/析因分析Key words
kitchen waste/enzyme/dehydration performance/degradation performance,factorial analysis分类
环境科学
