好氧发酵过程中臭气产排和原位控制技术研究进展

好氧发酵过程产生大量无机和有机挥发性物质,其中无机物NH₃、H₂S和部分挥发性有机物是主要恶臭物质,不仅污染环境且危害人体健康。结合国内外研究现状,本研究总结好氧发酵过程臭气的产生机理及影响因素,重点分析不同或相同原料产生臭气种类,同时结合VOCs排放标准及部分恶臭嗅阈值,提出好氧发酵应重点关注苯系类和含硫化合物这两类物质;比较分析了优化工艺参数和原位除臭添加剂对臭气产排控制效果和机制,今后应重点关注VOCs原位控制技术方面的应用研究及高效复合除臭剂研发,为好氧发酵臭气减排提供理论依据。

Production,Emission and In-situ Control Technology of Odor from Aerobic Fermentation: Research Progress

A large amount of inorganic and organic volatile substances produced during aerobic fermentation. Some of these substances, such as NH₃, H₂S, are the major odors, which pollute the environment and do harm to human health. Combined with the current research at home and abroad, this article summarizes the odor generation mechanism and affecting factors during aerobic fermentation, and mainly analyses odor species produced by different or same raw materials. Combined with VOCs emission standards and some odor thresholds, it proposes that benzene and sulfur compounds should be paid attention. In addition, this research compares the control effect and mechanism of technological parameters optimization and in-situ deodorant additives on odor production and emission, and points out that more attention should be paid to the application of in-situ control technologies and development of effective compound deodorants, so as to provide a reference for aerobic fermentation to control odor emission. This research can also provide a theoretical basis for the further study on control and treatment of odor during aerobic fermentation.