环境卫生工程 ›› 2026, Vol. 34 ›› Issue (1): 100-108,117.doi: 10.19841/j.cnki.hjwsgc.2026.01.013

• 固体废物处理过程衍生污染控制 • 上一篇    下一篇

基于 CFD技术的餐厨垃圾预处理车间臭气收集系统优化研究

邓 兵,陈敏行,雷谱成   

  1. 1. 中机国际工程设计研究院有限责任公司;2. 湖南省水处理过程与装备工程技术研究中心;3. 长沙市水处理过程与装备技术创新中心
  • 出版日期:2026-02-28 发布日期:2026-02-28

Optimization Study of Odor Collection System in Food Waste Pretreatment Workshop Based on CFD Technology

DENG Bing, CHEN Minxing, LEI Pucheng   

  1. 1. China Machinery International Engineering Design & Reaserch Institute Co. Ltd.; 2. Hunan Engineering Research Center for Water Treatment Process & Equipment; 3. Changsha Innovation Center for Water Treatment Process & Equipment
  • Online:2026-02-28 Published:2026-02-28

摘要: 针对餐厨垃圾预处理车间恶臭气体(以硫化氢为主)收集效率低、能源浪费等问题,本研究结合某县餐厨废弃物无害化处理厂实际案例,采用计算流体力学(CFD)技术对车间气流组织进行数值模拟。通过建立1∶1物理模型(车间尺寸66.65 m×34.50 m×13.40 m),对比分析了卸料门开启数量(0~3个)对应的4种工况下换气次数、风口布局对气流分布的影响。结果表明:排风口集中于中心标高6.00 m处,送风口(标高2.50 m)风量不足且位置不合理,导致一层1.50 m人员呼吸区存在显著死区,工况4(同时开启3个卸料门)时死区面积最大;机械补风量仅设计为排风量的50%,且补风无法穿透设备遮挡区域,造成气流扰动不足。通过调整送/排风口位置、增加低空补风比例,可在满足门洞风速≥0.3 m/s的前提下减少无效换气,降低设备占地与能耗。

关键词: 计算流体力学, 臭气收集, 餐厨垃圾, 气流组织, 数值模拟

Abstract: In response to the problems of low collection efficiency and energy waste in food waste pretreatment workshops, in combination with the actual case of a harmless treatment plant for food waste in a certain county,the computational fluid dynamics (CFD) technology was employed to carry out numerical simulation of the airflow organization in the workshop. By establishing a 1∶1 physical model (workshop dimensions was 66.65 m× 34.50 m×13.40 m), the influence of ventilation frequency and air outlet layout on the air flow distribution were compared and analyzed under four working conditions with varying numbers of open discharge doors (0-3 doors). Results showed that exhaust vents was concentrated at a height of 6.00 meters from the center, and the supply air outlet (at a height of 2.50 meters) had insufficient air volume and its location was unreasonable, which caused significant dead zones at the 1.50 meters personnel breathing height on the first floor, and the dead zone was the largest under condition 4 (three doors all open). The mechanical supply air volume was only designed to be 50% of the exhaust air volume, and the supply air cannot penetrate the equipment-obstructed areas, resulting in insufficient air turbulence. By adjusting the positions of the supply/exhaust vents and increasing the proportion of low-altitude air supply, it is possible to reduce ineffective ventilation while meeting the requirement that the wind speed in the door opening be greater than or equal to 0.3 m/s. This also helps to decrease the equipment footprint and energy consumption.

Key words: computational fluid dynamics (CFD), odor collection, food waste, airflow organization, numerical simulation

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