g 4 GB/T GB/T 灰色关联度计算方法产生量调查方法 [6] ={x 0 (k) k=1,2, n} i ={x i (k) k=1,2, n}i=1 2

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1 Environmental Science & Technology 王攀, 任连海 *, 甘筱 Vol. 36 No.3 May. Mar : t/d %~78.27% 0.93%~2.48% 9.04%~15.59% GDP > > GDP> 323 A doi /j.issn (2013) Investigation and Output Factors Analysis of Restaurant Garbage for Cities in China WANG Pan, REN Lian-hai *, GAN iao School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing , China AbstractQingdao, Jiaxing, Guiyang and ining were chosen as the cities on behalf of different districts of China. The investigation of restaurant garbage output was carried out by the form of questionnaires and on-site tracking, and the components of restaurant garbage of four cities were analyzed. Investigation results show that restaurant garbage outputs of Qingdao, Jiaxing, Guiyang, and ining are estimated as 265, 163, 579 and 355 t/d. Water contents, combustibles contents and nutrient contents of restaurant garbage in the four cities are 73.67%~78.27%, 0.93%~2.48%, 9.04%~15.59% respectively. Oil contents of restaurant garbage in ining and Guiyang, and sundries contents of restaurant garbage in Qingdao and Jiaxing are relatively high. The gray relational analysis method was used to calculate the relational degree between the output and effect factors, such as population size, sex ratio, GDP per capita, per capita consumption of city people, per capita food consumption. The relational degree between effect factors and restaurant garbage output is in the order as population size> sex ratio> per capita food consumption > GDP per capita > per capita consumption of city people. Key words restaurant garbage; output survey; component analysis; gray relational analysis [4-5] [1] [2] 4 [3] QNJJ wangpan024@163.com * renlianhai@yahoo.com.cn

2 g 4 GB/T GB/T 灰色关联度计算方法产生量调查方法 [6] ={x 0 (k) k=1,2, n} i ={x i (k) k=1,2, n}i=1 2 m 4 ε i (k)= min min x 0 (k)-x I (k) +pmax max x 0 (k)-x I (k) x 0 (k)-x i (k) +pmax max x 0 (k)-x i (k) 1 1 ε i (k) 0 i k min min 30 max max p (0,1) 15 <30 < r i = 1 N Σ ε i ( k ) 2 N k = 1 2 r i i r i x i x 0 p=0.5 r i 0.5 i 0 0.6>r i >0.5 i 0 0.8>r i >0.6 i 0 r i > 餐厨垃圾成分检测各城市餐厨垃圾产量分析

3 %~78.27% %~2.48% 265 t 355 t 163 t 579 t Table 1 The restaurant waste source of four cities / %~15.59% Table 3 Restaurant waste components of four cities (%) 2 4 Table 2 Restaurant waste output of four cities /kg d /t d / /kg ( d) 餐厨垃圾产量与影响因素的关联度分析各城市餐厨垃圾成分分析 3 [9] [7] 3, [8] GDP

4 i=1,2,3,4, Table 5 The initial-value transformation of restaurant waste output and impact factors Y Y > > > GDP Y > > > Y Y Y Table 6 The correlation coefficient ε ε ε ε ε , 2 r 1 =0.763 r 2 =0.668 r 3 =0.729 r 4 = r 5 =0.679 r 1 >r 3 >r 5 >r 2 >r 4 [10] > > 4 > GDP> GDP Table 4 Restaurant waste outputs and values of impact factors * /t d / GDP/ a / / * t / d ε i

5 3 9.04%~15.59% (2): Lin Hong -sheng. Analysis on the law making of rubbish management for Shanghai restaurants and kitchens[j]. Journal 3 of Shanghai Polytechnic College of Urban Management, 2005(2): (in Chinese) [5],,,. > > [J]., 2006, 14(6): GDP> ing Ru-ming, Wu Wen-wei, Wang Jian-ming, et al. Discussion on food residual management countermeasure in Beijing[J].Environmental Sanitation Engineering,2006,14(6): (in Chinese) [ ] [6]. [M]. :, [1] Wu T, Wang M, Li D J, et al. Emission of volatile organic sulfur compounds (VOSCs) during aerobic decomposition [7],,,. [J]. of foodwastes[j]. Atmospheric Environment, 2010, 44(39):, 2004, 24(7): Wang Qun-hui, Ma Hong-zhi, Wang u-ming, et al. Resource recycling technology of food wastes[j]. Modern [2],. [J]., 2010, 33(S2): Chemical Industry, 2004, 24(7): (in Chinese) Zhang Bao-xia, Fu Wan-xia. The investigation and analysis [8],,,. on per capita output of food waste in Beijing[J]. Environmental [J]., 2009, 27(4): 61- Science & Technology,2010,33(S2): (in Chi- 65. nese) Liu iao-ying, Li iu-jin, Dong Ren-jie, et al. Study on [3],. [J]. kitchen waste production and biogas production potential in, 2010(12): Beijing [J]. Renewable Energy Resource, 2009, 27 (4): 61- Ren Lian-hai, Nie Yong-feng. Status, problems and countermeasures 65. (in Chinese) in management of food and kitchen wastes[j]. [9]. [J]. China Enviromental Protection Industry,2010(12): (in, 1998, 6(1): Chinese) [10],,. [4]. [J].,2005 [J]., 2007, 30(9): !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! ( 上接第 124 页 ) in bioreactors by applying thermophilic anaerobic treatment and redox mediators [J]. Biotechnology and Bioengineering. 2005, 89(1): [5] Van der Zee F P, Bisschops I A E, Lettinga G, et al. Activated carbon as an electron acceptor and redox mediator [ ] [1] William G Pitt, S Aaron Ross. Ultrasound increases the rate during the anaerobic biotransformation of azo dyes[j]. Environ Sci Technol, 2003, 37(2): of bacterial cell growth[j]. Biotechnol Prog, 2003, 19, [6] Wang J, Yan B, Zhou J T. Biodegradation of azo dyes by genetically engineered azo reductase[j]. Journal of Environmental Science, 2005, 17(4): [2],,,. [J]., 2004, 25(3): [3] Costa M C, Mota S, Nascimento R F, et al. Anthraquinone- 2,6-disulfonate (AQDS) as a catalyst to enhance the reductive decolorization of the azo dyes Reactive Red 2 and Congo Red under anaerobic conditions[j].bioresource Technology, 2010, 101(1): [4] A B dos Santos, J Traverse, F J Cervantes, et a1. Enhancing the electron transfer capacity and subsequent color removal [7]. S. xenophage QYY B. cereus JL [D]. :, 2008:2-33. [8] J Rau, HJ Knackmuss, et al. Effects of different quinoid redox mediators on the anaerobic reduction of azo dyes by bacteria[j]. Environ Sci Technol, 2002, 36: [9] Van der Zee, FP. Application of redox mediators to accelerate the transformation of reactive azo dyes in anaerobic bioreactors[j].biotechnology and Bioengineering,2001,75(6):

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g 4 GB/T GB/T 灰色关联度计算方法 产生量调查方法 [6] ={x 0 (k) k=1,2, n} i ={x i (k) k=1,2, n}i=1 2

g 4 GB/T GB/T 灰色关联度计算方法产生量调查方法 [6] ={x 0 (k) k=1,2, n} i ={x i (k) k=1,2, n}i=1 2