Effect of High Carbon Ash on Biosolids Odor Emissions and Microbial Activity

Quantitative measurements of odor emissions from biosolids were conducted relating odor units (odor intensity as perceived by people) to chemical odorant concentrations. Chemical odorant emissions from biosolids wereidentified using gas chromatography/mass spectrometry andincluded dimethyl disulfide (DMDS), dimethyl sulfide (DMS),carbon disulfide (CS₂), ammonia (NH₃), trimethylamine (TMA), and acetone. Odor unit emissions werepositively correlated with DMDS, DMS, CS₂, NH₃,TMA, and acetone emissions, demonstrating that the identifiedodorant emissions are associated with biosolids odor. To control biosolids odor, wood ash containing 32% carbon wasincorporated with biosolids at 1:1, 0.67:1, 0.33:1, and 0.11dry weight ratios. The high carbon ash additions reduced odor unit, DMDS, DMS, CS₂,TMA and acetone emissions when compared to a biosolids control. Although ash addition sometimes reduced NH₃ emissions, reduction was not consistently significant. Using SCREEN3 dispersion model (U.S. EPA) maximum dimethyldisulfide, NH₃, and trimethyl amine concentrations from a 1 ha 21 Mg biosolids application (dry wt.) were estimated to be 29.8, 3.3, and 1.0 times higher than publishedhuman detection limits, respectively, while maximum CS₂,DMS, and acetone concentrations were predicted to be 0.004, 0.01, and 0.04 times below published human detection limits, respectively. High carbon wood ash incorporation with biosolidseliminated DMDS odor and trimethyl amine odor, while wood ash did not significantly reduced the NH₃ odor.     

Formation of volatile sulfur compounds by microbial decomposition of sulfur-containing amino acids in soils

Evolution of volatile sulfur compounds from soils treated with S-containing amino acids was studied by sensitive gas chromatographic techniques involving use of a flame photometric detector fitted with a sulfur filter. The following volatile sulfur compounds were identified as products of microbial decomposition of S-containing amino acids in soils under aerobic or waterlogged conditions: methyl mercaptan, dimethyl sulfide and dimethyl disulfide (evolved from soils treated with methionine, methionine sulfoxide, methionine sulfone or S-methyl cysteine); ethyl mercaptan, ethyl methyl sulfide and diethyl disulfide (evolved from soils treated with ethionine or S-ethyl cysteine); and carbon disulfide (evolved from soils treated with cystine, cysteine, lanthionine or djenkolic acid). Small amounts of dimethyl sulfide and carbon disulfide were evolved from soils treated with homocystine, and trace amounts of carbonyl sulfide were evolved from soils treated with lanthionine or djenkolic acid. No volatile sulfur compounds were evolved from soils treated with cysteic acid, taurine, or S-methyl methionine. The amounts of sulfur volatilized from soils treated with the 14 S-containing amino acids studied represented from less than 0·1 per cent to more than 50 per cent of the sulfur added as amino acid. Hydrogen sulfide could not be detected as a gaseous product of microbial decomposition of S-containing amino acids in soils under aerobic or waterlogged conditions.     

Evolution of volatile sulfur compounds from soils treated with sulfur-containing organic materials

Release of volatile S compounds from soils treated with S-containing organic materials was studied by sensitive gas chromatographic techniques. Methyl mercaptan, dimethyl sulfide, dimethyl disulfide, carbonyl sulfide and carbon disulfide were identified as gaseous products of decomposition of animal manures, sewage sludges and plant materials in soils under aerobic or waterlogged conditions. No release of hydrogen sulfide was detected. Most of the S volatilized from soils treated with sludges was in the form of dimethyl sulfide and dimethyl disulfide. whereas most of the S volatilized from soils treated with manures and plant materials was in the form of methyl mercaptan and dimethyl sulfide. More S compounds were released, and more S was volatilized, by decomposition of manures, sludges or plant materials in soils under waterlogged conditions than by decomposition under aerobic conditions. When calculated as a percentage of the S added as organic material, the average amount of S volatilized under aerobic or waterlogged conditions was < 0.2% < 0.5% and < 3.4% for the sludges, manures and plant materials, respectively. The five volatile S compounds produced by decomposition of manures, sludges and plant materials in soils under aerobic and waterlogged conditions also were produced by decomposition of plant proteins (zein, gluten and gliadin). It is concluded that the volatile S compounds released by decomposition of the above organic materials in soils are largely, if not entirely, produced by microbial degradation of methionine and cystine in these materials.     

生物质颗粒燃料成型的黏弹性本构模型

为研究生物质颗粒成型燃料压缩成型机理,该文用玉米秸秆、花生壳、小麦秸秆、大豆秸秆、棉花秸秆、木屑等6种生物质原料,采用生物质颗粒燃料成型机进行压缩成型,研究生物质颗粒燃料压缩成型过程,采用黏弹性理论,建立生物质颗粒成型燃料的本构模型,从力学角度提出生物质颗粒成型燃料的压缩成型机理,并研究对比不同种类生物质原料压缩的最大应力与能耗.结果表明,6种生物质原料中棉杆和木屑的最大应力较高,其余4种原料略低;木屑的压缩能耗最高,其次为棉秆、花生壳和豆秸,小麦秸秆和玉米秸秆较小.该研究结论为解决生物质颗粒成型燃料成型加工能耗高,关键部件受力磨损导致寿命低等问题提供一定参考.     

猪粪好氧发酵过程中挥发性有机物组分分析及致臭因子的确定

为了控制猪粪好氧发酵中产生的挥发性有机物(volatile organic compounds)及主要致臭物质,开展了猪粪好氧发酵试验,通过连续监测猪粪好氧发酵过程中所排放的挥发性气体,研究猪粪好氧发酵中产生的VOCs组分及其致臭因子。研究表明,在猪粪好氧发酵过程中共产生33种挥发性物质,除氨气和硫化氢外,共有31种VOCs,包括芳香烃12种,醛类8种,硫醇硫醚类4种,卤代烃4种,酮类2种,胺类1种;猪粪好氧发酵中主要致臭物质为:二甲二硫、甲硫醚、二甲三硫、乙醛和硫化氢,并建议将甲硫醚作为猪粪好氧发酵中产生的恶臭污染指示物。该研究可为猪粪堆肥过程中恶臭物质的监测、制定控制策略提供参考。     

牛粪好氧发酵挥发性物质排放特征及恶臭物质分析

不同原料好氧发酵产生的臭气物质组分和浓度存在差异。以牛粪和玉米秸秆为原料研究好氧发酵过程挥发性有机物（Volatile Organic Compound，VOCs）的产排特征及主要致臭物质，开展牛粪好氧发酵试验，采用气相色谱-质谱法分析测定发酵升温期、高温期、降温期及腐熟期等不同发酵阶段的VOCs组分和浓度，硼酸溶液吸收，盐酸滴定法测定NH3，便携式检测器（Tion NH3-H2S 300 G）测定H2S，3点比较式臭袋法测定不同发酵阶段臭气浓度。结果表明，牛粪好氧发酵过程中共检出31种VOCs，其中含硫化合物42种，醇类1种，酯类1种，酮类1种，卤代烃4种，苯系物9种，烷烃类8种，烯烃3种；在好氧发酵高温期臭气浓度最高为724（无量纲），VOCs产生与排放主要在高温期。基于恶臭污染排放标准和恶臭物质气味活度值，并结合各物质检出率、GS-MS图谱及相关性分析，发现NH3、H2S、甲硫醚是牛粪好氧发酵过程的主要致臭物质；其次芳香族化合物对臭气浓度贡献也相对较大，应进行重点监测与控制。该研究可为牛粪好氧发酵过程臭气物质减控提供理论支撑。     

Gas chromatographic identification of sulfur gases in soil atmospheres

Simple gas Chromatographic methods for identification of sulfur gases in soil atmospheres are described. They involve the use of a flame photometric detector fitted with a sulfur filter and of Teflon columns packed with Chromosorb T and Deactigel. The methods permit identification of 13 volatile sulfur compounds (sulfur dioxide, hydrogen Sulfide, carbon disulfide, carbonyl sulfide, sulfur hexafluoride, methyl mercaptan, ethyl mercaptan, n-butyl mercaptan, dimethyl sulfide, ethyl methyl sulfide, diethyl sulfide, dimethyl disulfide, and diethyl disulfide) in air containing trace (nanogram) amounts of these compounds, and they are not subject to interference by various gases known to be evolved from soils under aerobic or anaerobic conditions. The Deactigel column is not required if the gas mixture analyzed does not contain hydrogen sulfide or carbonyl sulfide.     

Volatilization of sulfur from unamended and sulfate-treated soils

Volatilization of sulfur from unamended and sulfate-treated soils was studied by sensitive gas chromatographic techniques using a flame photometric detector fitted with a sulfur filter. The soils employed were surface samples of 25 Iowa soils selected to obtain a wide range in properties. No release of volatile sulfur compounds was detected when 11 of these soils were incubated under aerobic or waterlogged conditions before or after treatment with sulfate (400 μg sulfate S/g soil). Fourteen soils released volatile sulfur compounds when incubated under waterlogged conditions before and after addition of sulfate, but only 4 of these soils released volatile sulfur compounds when incubated under aerobic conditions. Where volatilization of sulfur was observed, the volatile sulfur detected was identified as dimethyl sulfide or as dimethyl sulfide associated with smaller amounts of carbonyl sulfide, carbon disulfide, methyl mercaptan, and (or) dimethyl disulfide. No trace of hydrogen sulfide was detected. Where release of volatile sulfur was observed, the amount of sulfur volatilized at 30°C in 60 days under aerobic or waterlogged conditions was very small and did not account for more than 0–05% of the sulfur in the unamended or sulfate-treated soils studied. It is concluded that gaseous loss of sulfur from unamended or sulfate-treated soils is insignificant under conditions likely to be encountered in the field.     

Effect of Drying Treatment Conditions on Sensory Profile of Germinated Oat

Germination and subsequent drying of oat produced significantly different sensory profiles depending on processing parameters such as drying speed and temperature profile. The most salient sensory attributes for processed oat were roasted odor and flavor, sweet taste, intense odor, intense aftertaste, and hard, crisp, brittle texture (P < 0.05). High temperatures (>85°C) were necessary to produce these sensory attributes, and quick drying after germination resulted in higher levels of intensity of favorable sensory attributes. The total amount of volatile compounds was higher in native (ungerminated) oat than in processed oat. During germination, and particularly during the drying treatment, the profile of volatile compounds changed. The most abundant volatile compounds responsible for odor were dimethyl sulfide, hexanal, pentanal, and iso butanal. The relative amount of dimethyl sulfide increased as a function of temperature in drying, whereas hexanal, pentanal, and isobutanal disappeared during heating, as did several other small ketones, alcohols, and esters. The germinated oat dried at high temperatures (65–93°C and 65–85°C) was perceived as being roasted, sweet, and nutty. Sensory and instrumental profile analyses of selected volatile compounds using partial least squares (PLS) regression techniques showed that these sensory attributes were clearly related to dimethyl sulfides and isobutanol. A moist and earthy odor was related to cymene, limonene, and isobutanal. Phenolic compounds significantly influenced oat flavor, whereas lipids had a negligible effect.     

风干预处理对堆肥腐熟度及臭气排放量的影响

该研究以风干猪粪堆肥为处理,以新鲜猪粪堆肥为对照,在秸秆调理相同C/N基础上,对两个处理腐熟度和臭气排放进行比较分析。从温度、p H值、电导率和发芽率来看,利用新鲜猪粪和风干猪粪堆肥所得的产品均能达到腐熟和无害化标准;在硫化氢、羰基硫、二硫化碳、甲硫醚、乙硫醚、二甲二硫、甲硫醇和乙硫醇几种含硫臭气中,甲硫醚和二甲二硫占96%以上;风干猪粪堆肥比新鲜猪粪堆肥少排放71.09%的氨气,66.11%的甲硫醚和9.66%的二甲二硫。在不考虑风干环节存在的问题条件下,与新鲜猪粪堆肥相比,风干猪粪堆肥堆肥时间短,在堆肥品质提高的基础上,堆肥产品产量增加60%。通过降低水分和体积风干猪粪运输成本降低1/3,且对环境影响小,是远距离资源化处理畜禽粪便的较好途径。     

Pilot-scale test of a soil filter for treatment of malodorous gas

Abstract. A pilot-scale test confirmed that malodorous air containing 600 mg l⁻¹ ammonia can be passed through a soil filter with 98.5% removal efficiency. Furthermore, the concentrations of methyl mercaptan, dimethyl sulfide, dimethyl disulfide, actaldehyde, and trimethyl amine were also significantly reduced using soil as a filter. The tests provide technical information for planning of industrial-scale soil filters: linear velocity, bed depth, properties of soil, reliability, and effects of soil deodorization on various types of odorous substances. It is concluded that the soil can be an effective filter to remove noxious and malodorous gases derived from industrial processes.     

Effects of food materials on removal of Allium-specific volatile sulfur compounds

Effects of food materials were investigated on removal of several kinds of thiols, sulfides, and disulfides, which arise from vegetables of Allium species during food preparation and eating. Methanethiol, propanethiol, and 2-propenethiol were captured by raw foods such as fruits, vegetables, and mushrooms or a mixture of their acetone powders and phenolic compounds. The odor of diallyl disulfide was remarkably reduced by kiwi fruit, spinach, cutting lettuce, parsley, basil, mushrooms, and, particularly, cow's milk, raw egg, boiled rice, and bovine serum albumin (BSA). This suggests that the removal of diallyl disulfide could be caused by a physical and chemical interaction between the disulfide and foods. Furthermore, milk and BSA captured propanethiol, 2-propenethiol, dipropyl sulfide, diallyl sulfide, dimethyl disulfide, and dipropyl disulfide very well. An enzymatic degradation of diallyl disulfide by spinach and asparagus was also observed. These results demonstrate that the deodorization with foods is achieved by multiple actions including physical and chemical interaction between volatile sulfur compounds and foods, enzymatic degradation of disulfides, and addition of thiols to polyphenolic compounds, catalyzed by polyphenol oxidases or peroxidases.     

Comparison of three lychee cultivar odor profiles using gas chromatography-olfactometry and gas chromatography-sulfur detection

Odor volatiles in three major lychee cultivars (Mauritius, Brewster, and Hak Ip) were examined using gas chromatography-olfactometry, gas chromatography-mass spectrometry, and gas chromatography-pulsed flame photometric detection. Fifty-nine odor-active compounds were observed including 11 peaks, which were associated with sulfur detector responses. Eight sulfur volatiles were identified as follows: hydrogen sulfide, dimethyl sulfide, diethyl disulfide, 2-acetyl-2-thiazoline, 2-methyl thiazole, 2,4-dithiopentane, dimethyl trisulfide, and methional. Mauritius contained 25% and Brewster contained 81% as much total sulfur volatiles as Hak Ip. Cultivars were evaluated using eight odor attributes: floral, honey, green/woody, tropical fruit, peach/apricot, citrus, cabbage, and garlic. Major odor differences in cabbage and garlic attributes correlated with cultivar sulfur volatile composition. The 24 odor volatiles common to all three cultivars were acetaldehyde, ethanol, ethyl-3-methylbutanoate, diethyl disulfide, 2-methyl thiazole, 1-octen-3-one, cis-rose oxide, hexanol, dimethyl trisulfide, alpha-thujone, methional, 2-ethyl hexanol, citronellal, (E)-2-nonenal, linalool, octanol, (E,Z)-2,6-nonadienal, menthol, 2-acetyl-2-thiazoline, (E,E)-2,4-nonadienal, beta-damascenone, 2-phenylethanol, beta-ionone, and 4-vinyl-guaiacol.     

生物过滤法去除死猪堆肥排放臭气效果的中试

为研究生物过滤法去除死猪堆肥发酵处理过程产生臭气以及挥发性有机物(volatile organic compounds,VOCs)的可行性,开展了死猪和猪粪混合堆肥试验,分析了死猪堆肥过程臭气浓度特性和VOCs组分特征,对生物过滤法去除臭气中VOCs的工艺关键参数-停留时间进行优化试验。死猪堆肥过程中排放VOCs种类达37种,其中主要致臭组分为三甲胺、二甲基硫、二甲基二硫、二甲基三硫;以腐熟猪粪堆肥作为滤料(添加3%活性污泥),在停留时间为30~100 s的条件下,生物过滤法对死猪堆肥排放臭气去除率达90%以上;停留时间60~100 s的条件下对VOCs中主要致臭组分的去除效率达82.2%~100%,生物过滤法去除死猪堆肥过程臭气浓度和VOCs的优化停留时间为60 s。研究结果能为死猪堆肥发酵过程排放臭气的处理和控制技术进一步研发提供科学依据。     

Inhibition of nitrification in soils by volatile sulfur compounds

Carbon disulfide, dimethyl disulfide, methyl mercaptan, dimethyl sulfide, and hydrogen sulfide retard nitrification of ammonium in soils incubated in closed systems. The inhibitory effects of these volatile sulfur compounds on nitrification decrease in the order listed. Hydrogen sulfide is a relatively weak inhibitor of nitrification, but carbon disulfide is considerably more effective than patented nitrification inhibitors (N-Serve. AM, and ST) for inhibition of nitrification in closed systems.It is concluded from the work reported that the inhibitory effects of methionine, cystine, cysteine, and other nonvolatile organic sulfur compounds on nitrification in soils may be at least partly due to decomposition of these compounds by soil microorganisms with formation of volatile sulfur compounds that retard nitrification.     

Identification of characteristic aroma components of Thai fried chili paste

Three forms of Thai fried chili pastes (CP) were prepared, consisting of an unheated CP (UH-CP), a CP heated at 100 degrees C for 25 min (H25-CP, typical product), and a CP excessively heated for 50 min (H50-CP). The potent odorants in the CPs were investigated by two gas chromatography-olfactometry methods: dynamic headspace dilution analysis (DHDA) and aroma extract dilution analysis (AEDA). DHDA revealed that the predominant odorants in heated CPs were mainly sulfur-containing compounds, followed by lipid-derived compounds, Strecker aldehydes, and Maillard reaction products. Dimethyl sulfide, allyl mercaptan, 2- (or 3-) methylbutanal, ally methyl sulfide, 2,3-butanedione, 3,3'-thiobis(1-propene), and methyl propyl disulfide were among the most potent headspace odorants detected by DHDA. By AEDA, 2-vinyl-4 H-1,3-dithiin and diallyl trisulfide had the highest FD factors in H25-CP. On the basis of their high FD factors by both GCO methods, the predominant odorants in H25-CP were 3-vinyl-4 H-1,2-dithiin, allyl methyl disulfide, and allyl methyl trisulfide. Furthermore, dimethyl trisulfide and diallyl disulfide had the highest odor activity values in H25-CP, suggesting that these were also potent odorants in CP. In addition, methional, 3-methylbutanoic acid, 4-hydroxy-2,5-dimethyl-3-(2 H)-furanone, and 3-hydroxy-4,5-dimethyl-2( 5H)-furanone (sotolon) were indicated as potent thermally derived odorants of H25-CP.     

Aroma extract dilution analysis of Cv. Marion (Rubus spp. hyb) and Cv. Evergreen (R. laciniatus L.) blackberries

Cultivar Marion and Evergreen blackberry aromas were analyzed by aroma extract dilution analysis. Sixty-three aromas were identified (some tentatively) by mass spectrometry and gas chromatography-retention time; 48 were common to both cultivars, and 27 have not been previously reported in blackberry fruit. A comparison of cultivars shows that both have comparable compound types and numbers but with widely differing aroma impacts, as measured by flavor dilution (FD) factors. Ethyl 2-methylbutanoate, ethyl 2-methylpropanoate, hexanal, furanones (2,5-dimethyl-4-hydroxy-3-(2H)-furanone, 2-ethyl-4-hydroxy-5-methyl-3-(2H)-furanone, 4-hydroxy-5-methyl-3-(2H)-furanone, 4,5-dimethyl-3-hydroxy-2-(5H)-furanone, and 5-ethyl-3-hydroxy-4-methyl-2-(5H)-furanone), and sulfur compounds (thiophene, dimethyl sulfide, dimethyl disulfide, dimethyl trisulfide, 2-methylthiophene, and methional) were prominent in Evergreen (FD 512-2048). Except for ethyl 2-methylpropanoate, these same compounds were also prominent in Marion, but the FD factors varied significantly (FD 8-256) from Evergreen. The aroma profile of blackberry is complex, as no single volatile was unanimously described as characteristically blackberry.     

中试规模猪粪堆肥挥发性有机物排放特征

为监测堆肥过程挥发性有机物(volatile organic compounds,VOCs)排放情况,该文开展了猪粪堆肥现场试验,采用苏玛罐采样,气相色谱-质谱法分析了猪粪好氧堆肥过程中VOCs浓度。结果表明:猪粪好氧堆肥过程中可以检测出的VOCs有81种,包括烷烃类34种,芳香烃类21种,卤烃类19种,胺类1种,含硫化合物3种,氟利昂类3种;其中检出率高且浓度远远超过其嗅阈值的VOCs包括三甲胺、二甲基硫、二甲基二硫和二甲基三硫,VOCs排放主要发生在堆肥的前2周。该研究将为控制猪粪堆肥过程中VOCs气体排放提供科学数据支持。     

Sulfur compounds volatilized from soils at different moisture contents

Releases of volatile sulfur-containing compounds from a tidal marsh soil, an agricultural soil, and a forest soil at four moisture contents and under both aerobic and anaerobic conditions were measured. A dynamic, cryogenic collection procedure with subsequent separation and detection by glass-capillary gas chromatography was used. The largest emission fluxes, predominantly hydrogen sulfide and carbon disulfide, were from the tidal marsh soil samples dried to moisture contents typical of a well-drained aerobic soil. Smaller amounts of carbonyl sulfide, methyl mercaptan, dimethylsulfide, and dimethyldisulfide were also detected. The only significant S emissions from the agricultural soil were dimethylsulfide and carbon disulfide from water-saturated samples. No gaseous S compounds were detected from the forest soil.     

Aroma components of cooked tail meat of American lobster (Homarus americanus)

Key aroma components of cooked tail meat of American lobster (Homarus americanus) were studied by gas chromatography-olfactometry (GCO) techniques. Components of low and intermediate volatility were evaluated by aroma extract dilution analysis of solvent extracts prepared by direct solvent extraction-high vacuum distillation and vacuum steam distillation-solvent extraction, whereas headspace volatile components were assessed by GCO of decreasing headspace (static and dynamic modes) samples. Forty-seven odorants were detected by all techniques. 3-Methylbutanal (chocolate, malty), 2,3-butanedione (buttery), 3-(methylthio)propanal (cooked potato), 1-octen-3-one (mushroom), 2-acetyl-1-pyrroline (popcorn), and (E,Z)-2,6-nonadienal (cucumber), were identified as predominant odorants by all four isolation methods. The highly volatile compounds methanethiol (rotten, sulfurous) and dimethyl sulfide (canned corn) were detected by headspace methods only. These eight odorants along with three unknown compounds with crabby, amine, fishy odors were found to predominate in the overall aroma of cooked lobster tail meat.