Page 344 - 《环境工程技术学报》2023年第1期

Vol.13，No.1 环 境 工 程 技 术 学 报 第 13 卷，第 1 期
Jan.，2023 Journal of Environmental Engineering Technology 2023 年 1 月

呼佳宁，林子吟，费波.餐厨垃圾生化处理机工艺恶臭污染特征研 究 [J].环境工程技术学报，2023，13（1）：340-347.
HU J N,LIN Z Y,FEI B.Study of odor pollution characteristics of bio-chemical processor treatment of kitchen waste[J].Journal of Environmental
Engineering Technology，2023，13（1）：340-347.

餐厨垃圾生化处理机工艺恶臭污染特征研究

呼佳宁，林子吟 ，费波
*
上海市环境科学研究院
摘要 以上海某基于餐厨垃圾生化处理机工艺的企业为研究对象，通过筛选餐厨垃圾关键测试物质，测试案例企业各处理工艺
有组织排放口、厂区及厂界无组织排放中的挥发性有机物（VOCs）及恶臭物质情况，结合异味活度（OAV）指标评价识别典型恶
臭物质，深入分析餐厨垃圾好氧生化处理机企业的恶臭污染特征及关键影响因素。结果表明：VOC 及恶臭物质浓度表现为预
s
处理车间>生化车间>深加工车间，排放成分主要为醇类、羰基类、硫化物和芳香烃等有机物；主要的恶臭物质为乙硫醇、丁硫
醇、甲硫醇和乙硫醚等硫化物；废水处理设施是案例企业恶臭产生的潜在主要来源之一，包括废水厌氧罐的沼气泄漏、废水处理
设施的无组织臭气逸散等；餐厨垃圾好氧生化处理类型企业对周边的恶臭污染与其生产工序具有显著关系。建议同类型企业可
通过减少无组织臭气排放环节、建立沼气泄漏定期检测与应急管理制度、提高末端装置运行效果等方面缓解恶臭污染问题。
关键词 餐厨垃圾；生化处理机工艺；恶臭污染；组分分析；异味活 度 (OAV)；无组织排放
中图分类号：X512 文章编号：1674-991X（2023）01-0340-08 doi：10.12153/j.issn.1674-991X.20210561

Study of odor pollution characteristics of bio-chemical processor
treatment of kitchen waste

*
HU Jianing, LIN Ziyin , FEI Bo
Shanghai Academy of Environmental Sciences

Abstract A kitchen waste enterprise adopting bio-chemical processor treatment in Shanghai was selected as the
research object. The odor pollution characteristics and key influencing factors of kitchen waste enterprises adopting
aerobic biochemical processor treatment were deeply analyzed by screening the key test substances of the kitchen
wastes, monitoring VOCs and odorous substances from the exhaust outlets of all treatment processes and the
fugitive emission of factory area and boundary, and identifying typical odorous substances based on the evaluation
of their odor activity value (OAV). The results showed that the concentration of VOCs and odorous substances was
sorted as pretreatment workshop, biochemical workshop, and deep processing workshop from high to low, and the
emission components were mainly organic substances such as alcohols, carbonyls, sulfides and aromatic
hydrocarbons. The major odorous substances were sulfides such as ethyl mercaptan, butyl mercaptan, methyl
mercaptan and ethyl sulfide. The wastewater treatment facilities were the main potential sources of odor, including
the leakage of biogas in the anaerobic wastewater tank and the escape of fugitive odor from wastewater treatment
facilities, etc. The surrounding odor pollution of the kitchen waste enterprise adopting aerobic biochemical treatment
had a significant relationship with their production processes. It was suggested that enterprises of the same type
could alleviate the odor pollution problem by reducing fugitive odor emission links, establishing regular biogas
leakage detection and emergency management system, and improving the operation effect of deodorization devices.
Key words kitchen waste; bio-chemical processor treatment; odor pollution; component analysis; odor activity
value (OAV); fugitive emission

社会经济的发展、城市人口的增加以及多元生 增大，促进了城市餐饮服务业的迅猛发展，同时也产
活方式带来了消费结构升级，人们外出就餐的频率 生了大量的餐厨垃圾。餐厨垃圾指的是居民日常生

收稿日期：2021-10-11
基金项目：上海市生态环境局科研项 目 (沪环科〔2020〕 第 4 号)；上海市科委项目（20692115600）
4
作者简介：呼佳 宁 (1992—)，女，工程师，硕士，主要从事大气污染及异味污染研究，jianing_hu@126.com
* 责任作者：林子 吟 (1987—)，女，工程师，博士，主要从事大气固定源污染治理研究，linzysaes@163.com