关键词: 家庭厨余垃圾, 餐厨垃圾, 源头分类, 理化性质, 协同处理

Abstract: Physical and chemical properties were the key parameters to determine the technology selection and pollution potential assessment of kitchen waste treatment. The physical and chemical properties of household food waste （HFW）and restaurant food waste （RFW）in China were summarized by sampling test and literature data screening and investigation after source classification. The results indicated that compared with the data reported before the waste classification policy， the contents of impurities （12.60%±2.50%） and heavy metals （below detection limit except for Cr） of the source segregated HFW in Shenzhen were lower， while the organic matter content （90.6%±5.0%） was higher， its resource utilization rate had been effectively improved. The moisture content of HFW by source segregation was higher （76.8%±5.0%， P=0.004 7） than those sampled from mixed collected MSW （65.5%±4.0%）， which could promote the calorific value and recovery potential of other waste components by restricting water diffusion to other waste components. The density， sodium chloride， organic matter and fat content of HFW in China were （0.38±0.16） t/m3， 1.34%±0.51%， 81.8%±5.7%， 12.3%±6.1%， respectively， which were significantly lower than those of RFW of （0.92±0.17） t/m3 （P=0.000 29）， 3.89%±2.00% （P=0.043）， 90.1%±4.8% （P=0.000 1）， 21.6%±7.9% （P=0.022）. And there was no significant difference in other indicators. Accordingly， in waste management system， the collection， transportation， and pretreatment processes of HFW and RFW should be designed independently according to their characteristics. The processing process could achieve a certain degree of coordination after conditioning according to the process characteristics and technical parameters. It was estimated that the salt content of HFW and RFW were both below the limit of inhibition concentration for biological treatment. The heavy metal contents of compost products were also lower than the relevant pollution assessment standards limit.

Key words: 　household food waste, restaurant food waste, source-segregation, physical and chemical properties, co-treatment