Abstract:

The output of food waste is increasing year by year. Due to the characteristics of high moisture content and easy spoilage, conventional methods are unable to properly dispose of the food waste. Anaerobic fermentation has the advantages of low cost and minimal secondary pollution in treating food waste over other methods. The main product of anaerobic fermentation is volatile fatty acids (VFAs), which have high added value, a wide range of applications, and convenient storage and transportation. This makes anaerobic fermentation a potential method for resource utilization of food waste. However, the presence of exogenous substances, such as surfactants and polylactic acid plastics, in food waste can affect the acid-producing fermentation process in anaerobic fermentation systems. Based on this, this paper introduces the generation, physicochemical properties, and hazards of food waste at first, while also provides an overview of the current methods of treating food waste. On the basis of combing the principle of producing volatile fatty acids by food waste fermentation, this paper presents the research status of using food waste fermentation to produce volatile fatty acids. Finally, the paper discusses the influence of exogenous substances, such as surfactants and polylactic acid plastics, on the acid-producing fermentation of food waste, aiming to provide guidance for the regulation of acid production in food waste fermentation processes.

Key words: food waste, volatile fatty acids, surfactant, polylactic acid plastic, anaerobic fermentation

摘要：

餐厨垃圾的产量逐年升高，由于其高含水、易腐败等特性，传统处理方法并不能将其妥善处置。厌氧发酵在处理餐厨垃圾方面具有成本低廉、二次污染小等优势，其主要产物挥发性脂肪酸（VFAs）附加价值高、应用范围广、便于存储和运输，是一种极具潜力的餐厨垃圾资源化利用方法。然而汇集在餐厨垃圾中的外源物质（如表面活性剂、聚乳酸塑料等），进入厌氧发酵系统后会对产酸发酵的过程造成影响。基于此，本文首先介绍了餐厨垃圾产生、理化特性以及危害，对目前采用的餐厨垃圾处理方法进行综述，然后在梳理餐厨垃圾发酵产挥发性脂肪酸原理的基础上阐述了餐厨垃圾发酵产挥发性脂肪酸的研究现状，最后论述了表面活性剂、聚乳酸塑料等外源物质对餐厨垃圾产酸发酵的影响，以期为餐厨垃圾的发酵产酸过程调控提供参考。

关键词: 餐厨垃圾, 挥发性脂肪酸, 表面活性剂, 聚乳酸塑料, 厌氧发酵