环境工程学报2025，Vol.19Issue(6)：1351-1361,11.DOI:10.12030/j.cjee.202407046
餐厨垃圾厌氧消化厂的异味特征与健康风险评价
Characteristics of odor and health risk assessment in anaerobic digestion plants for food waste:A case study of Shanghai
摘要
Abstract
The classification and treatment of food waste have become critical strategies for reducing carbon emissions,with odor emissions during the treatment process drawing significant attention.Of particular concern are the variations in odor components and their impact on workers and nearby residents.A systematic analysis was conducted on key process segments and facilities of an anaerobic digestion plant in Shanghai(530 t·d-1)using a combination of online monitoring and GC-MS analysis.Relationships between odor characteristics and specific process segments were identified,and the health risks to workers and the surrounding environment were assessed.The results indicated that the total mass concentration of odor compounds within the plant ranged from 0.51 to 36.76 mg·m-3,with significant variations across different areas.The highest level was observed in the residue discharge workshop,where oxygenated compounds reached 29.41 mg·m-3,with ethanol as the primary odor component.Odor pollution,evaluated using the Odor Activity Value(OAV),showed that the Sum of Odor Activity Values(SOAV)ranged from 58 to 3 764.Methyl mercaptan,hydrogen sulfide,acetaldehyde,and hexanal were the main contributors,accounting for 73.6％ to 97.0％ of the SOAV.Health impact assessment revealed that the cumulative cancer risk(CR)within the plant ranged from 2.21 ×10-5 to 1.92×10-3,with hazard index(HI)values between 13 and 523.Elevated carcinogenic risks associated with acetaldehyde and 1,2-dichloroethane in the food waste pre-treatment workshop were identified,requiring particular attention.Given the significant process-segment specificity of odor emissions,targeted reduction and control measures are necessary.Emphasis should be placed on the pre-treatment workshop,biological hydrolysis,and residue discharge areas,with a focus on controlling oxygenated compounds,sulfur compounds,and halogenated hydrocarbons.关键词
餐厨垃圾/异味特征/健康风险/厌氧消化/在线监测Key words
food waste/odor characteristics/health risk/anaerobic digestion/online monitoring分类
环境科学引用本文复制引用
王志杰,崔琳,崔纪翠,王辉,楼紫阳,成兆文,王罗春,王川,周永泉..餐厨垃圾厌氧消化厂的异味特征与健康风险评价[J].环境工程学报,2025,19(6):1351-1361,11.基金项目
国家自然科学基金资助项目(72261147460) （72261147460）
"科技兴蒙"上海交通大学行动计划专项资助项目(SA1600213) （SA1600213）
