糖消化过程中的泡形成:原因和对策
Frederik Bade1, Sabine Kleinsteuber2, Lucie Moeller1
1Department Systemic Environmental Biotechnology, Helmholtz Centre for Environmental Research - UFZ, Permoserstraße 15, 04318 Leipzig, Germany.
Bioresource technology
|August 21, 2025
概括
从甜菜生产生物气体中的泡是由乳酸引起的. 通过先用乳酶或使用向日油有效控制泡,从而可按需产生生物气.
科学领域:
- 生物技术
- 环境科学
- 化学工程
背景情况:
- 按需生产生物气体需要灵活地食容易降解的基质,如甜菜.
- 甜菜基材可能会在无氧消化器中造成严重的泡问题,阻碍运行.
- 有效的泡控制对于优化生物气生产过程至关重要.
研究的目的:
- 确定糖甜菜无氧消化过程中产生泡的化合物.
- 评估预处理和防泡剂的效果,以缓解泡.
- 制定用于生物气生产中的泡管理的实际策略.
主要方法:
- 使用甜菜的无氧消化试验.
- 化学分析以确定促进泡的物质.
- 评估前期处理和各种植物油作为防泡剂.
- 油性质 (酸度) 和泡抑制之间的相关性分析.
主要成果:
- 素被确定为主要的发泡剂;沙素没有显著的影响.
- 前期治疗减少了30%的发泡.
- 日油在测试中的植物油中表现出最高的抑制泡效果,与自由脂肪酸含量相关.
结论:
- 素是糖甜菜无氧消化过程中形成泡的关键因素.
- 预处理和特定的植物油,特别是花油,提供有效的泡控制策略.
- 这些发现促进了灵活的养方案,可靠的,按需的生物气生产.
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