纳米CaO2激发餐厨垃圾碳组分合成水凝胶及溶胀性能分析

doi:10.16085/j.issn.1000-6613.2022-0215

摘要/Abstract

摘要：

为了实现餐厨垃圾中含碳组分的回收与增值化利用，以自制纳米CaO₂作为氧化剂激发餐厨垃圾中的碳组分释放，尿素作为改性剂，丙烯酰胺作为单体，N,N′-亚甲基双丙烯酰胺作为交联剂，过硫酸钠作为引发剂，通过自由基聚合交联反应合成水凝胶，并对制得的水凝胶进行了溶胀性能的分析。研究通过单因素实验考察了水凝胶制备的影响因素，结果表明在氧化剂用量为0.70g、改性剂用量为4.60g、单体用量为2.80g、交联剂用量为0.14g、引发剂用量为0.38g时，水凝胶的溶胀率可以达到1429.78%。水凝胶在去离子水中0~12h的溶胀行为符合Fickian的Case I扩散模型，12~84h的溶胀行为符合Schott溶胀动力学的二级模型，微观表征结果证明溶胀性与水凝胶的网状结构有关，热重分析证明餐厨垃圾制备得到的水凝胶具有良好的热稳定性。

关键词: 餐厨垃圾, 过氧化钙, 氧化, 碳组分, 凝胶, 溶胀性能, 废物处理

Abstract:

In order to realize the recycling and value-added utilization of carbon-containing components in food waste, the self-made nano-CaO₂ was used as an oxidant to stimulate the release of carbon components in food waste with urea as a modifier, acrylamide as a monomer, N,N'-methylenebisacrylamide as a crosslinking agent and sodium persulfate as an initiator. The food hydrogel was synthesized by free radical polymerization crosslinking reaction, and the swelling properties of the prepared hydrogel were analyzed. The influencing factors of hydrogel preparation were investigated by single factor experiments. The results showed that the swelling rate of hydrogel could reach 1429.78% with oxidant dosage of 0.70g, modifier dosage of 4.60g, monomer dosage of 2.80g, crosslinking agent dosage of 0.14g and initiator dosage of 0.38g. The swelling behavior of the hydrogel in deionized water at 0—12h conformed to Fickian's Case I diffusion, and the swelling behavior at 12—84h was to Schott's second-order model of swelling kinetics. Microscopic characterization proved that the swelling was related to the network structure of the hydrogel. Thermogravimetric analysis indicated that the hydrogel prepared from food waste had good thermal stability.

Key words: food waste, calcium peroxide, oxidation, carbon component, gels, swelling property, waste treatment

中图分类号:

X705

李亚林, 刘蕾, 关明玥, 孙猛, 李柳婷, 毛瑞月, 何海洋. 纳米CaO₂激发餐厨垃圾碳组分合成水凝胶及溶胀性能分析[J]. 化工进展, 2022, 41(11): 6120-6129.

LI Yalin, LIU Lei, GUAN Mingyue, SUN Meng, LI Liuting, MAO Ruiyue, HE Haiyang. Synthesis and swelling property analysis of hydrogel based on carbon component of food waste excited by nano-sized calcium peroxide[J]. Chemical Industry and Engineering Progress, 2022, 41(11): 6120-6129.

图/表 11

表1 餐厨垃圾浆液的基本性质

pH	总固体（TS）/%	挥发性固体（VS）/%	（VS/TS）/%	总有机物（TCOD）/g·L^-1	可溶性有机物（SCOD）/g·L^-1	挥发性脂肪酸（VFA）/g·L^-1
5.97±0.14	12.03±0.06	10.64±0.08	88.45±0.62	167.53±4.8	45.21±3.1	399.87±20.1

图1 凝胶的制备原理及流程

图2 尿素用量对水凝胶溶胀率的影响

图3 引发剂用量对水凝胶溶胀率的影响

图4 单体用量对水凝胶溶胀率的影响

图5 CaO2用量对水凝胶溶胀率的影响

图6 交联剂用量对水凝胶溶胀率的影响

图7 水凝胶的溶胀动力学分析

图8 餐厨垃圾、水凝胶的XRD分析图谱和FTIR特征分析

图9 餐厨垃圾原料及溶胀前后水凝胶的SEM图

图10 餐厨垃圾、水凝胶的TGA分析

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纳米CaO₂激发餐厨垃圾碳组分合成水凝胶及溶胀性能分析

Synthesis and swelling property analysis of hydrogel based on carbon component of food waste excited by nano-sized calcium peroxide

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