Impacts of Hydrothermal Process on the Perfomance Parameters of Restaurant Garbage

Abstract:

First, through implementing a U₂₄ (6³) uniform design trial with 3 factors at 6 levels on temperature, heating time and water addition ratio as the main influencing factors of hydrothermal process and analyzing the physicochemical characteristics, the process parameters were optimized in this research. Then, the impacts of the hydrothermal process on the performance of sterilization, de-oiling and dewaterability were studied. It showed that the highest nutrient value of the product appears on condition that the temperature, heating time and water addition ratio were 120 °C, 80 minutes and 30% respectively. Additionally, hydrothermal treatment can kill bacteria thoroughly and affect the dewaterablity of the garbage markedly. Furthermore, hydrothermal process improved the de-oil performance of the garbage, and the optimal conditions for de-oil was the temperature 160 °C and heating time 80 minutes.

• Periodical: Advanced Materials Research (Volumes 955-959)
• Pages: 2794-2802
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.955-959.2794
• Online since: June 2014
• Authors: Ren Lian Hai
• Keywords: De-Oil, Dewater, Hydrothermal Process, Nutrient, Restaurant Garbage

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