Abstract: With the implementation of MSW classification in China， the amount of kitchen waste had increased greatly. Therefore， it was urgent to develop feasible treatment technology. Hydrothermal carbonization （HTC） is a value-added treatment of organic waste. However， the feasibility of HTC technology to kitchen waste treatment is still unclear. The Characteristics of HTC of three typical kitchen waste components including starch （steamed bread）， cellulose （long cabbage）， protein （lean pork） and the real mixed kitchen waste were investigate. The hydrochar yield and the product properties were studied under different carbonization temperatures， constant temperature time and moisture contents. The besults showed that the HTC temperature and the constant temperature time were the key factors determining the hydrochar yield and the carbonization degree， while the effect of the moisture content had little influence.There were significant differences in the properties of hydrothermal carbonization products of the three kinds of kitchen waste materials. The hydrochar yield from the starch raw material （41.7%~52.4%） was higher than that from the cellulose raw material （27.3%~47.5%）. The two kinds of hydrochar both had a microsphere morphology and presented a high carbonization degree. However， the protein raw materials were not easy to produce hydrothermal carbon （yield only 6.2%~24.0%）， with no fixed form and low carbonization degree. The hydrochar yield of real mixed kitchen waste was 49%， with a high carbonization degree. Thecarbonization fluid from starch and cellulose raw materials was acidic （pH was 3.1~4.7）， while that from the protein raw material wasneutral or alkaline （pH was 6.2~9.2）. The protein raw material was the main contributor to the total organic carbon and the humic acid of the carbonization fluid. The hydrothermal carbonization fluid obtained from real kitchen waste was acidic and contained certain organic substances such as nitrogen， phosphorus nutrients and humic acid， which provided the possibility for further resource utilization.

Key words: kitchen waste, hydrothermal carbonization, hydrochar, Carbonized liquid