毕业论文英文翻译及原文封面(8)

ABSTRACT：In recent years, there have been remarkable development in the recovery process of restaurant garbage in China following the active attitude of

government and the announcement of several policies for effective restaurant garbage management. To evaluate the environmental impacts of restaurant garbage recovery process, Life Cycle Assessment (LCA) was used to compare two recovery processes –composting and thermal hydrolysis – and estimated energy consumption and

pollutant emissions. The results show that the efficient process was different in each impact category, it was evaluated that composting makes greater contribution to global warming, reaching 337.7 kg CO2 eq./ kg. In contrast ,thermal hydrolysis imposed more impact in ecotoxicity due to the large energy consumption. But the total environmental impacts of thermal hydrolysis is about 62.5% times compared to composting as a result of less effect on the other three categories: acidification, eutrophication, and global warming. Obviously thermal hydrolysis is an effective recovery process with less environmental burdens.

Key words: composting; thermal hydrolysis; environmental burdens; restaurant garbage; Life Cycle，Assessment

1. Introduction

With the sustainable development of china accelerating urbanization and the

raising of people's living standard, restaurant garbage has been an important

component of municipal solid waste, which accounts for about 50-70%. In Beijing, the daily outport of restaurant garbage has reached 1200t.Restaurant garbage, which is known to induce putrefaction in waste collection and transportation; lower the

efficiency of storing, conveying, shredding and separating; introduce moisture and Cl in the incineration process; lead to the emission of odorous compounds; adversely affect the quality of leachate from landfill, has become a serious environmental problem.

Restaurant garbage accounts for 37% of municipal solid waste (MSW) in Beijing, and its proper management has become one of the most actively debated issues in the last decade. Many technologies, such as crashing, composting, ferment etc. which are exploited to treat with restaurant garbage. Despite increasing interest in studying

individual technologies, however, there has been little research on the comprehensive evaluation of the Beijing restaurant garbage process in the environmental view so far. In this study, based on operating parameters of actual facilities, we choose two typical recovery technologies considering the treatment of one ton of restaurant garbage in systems as a unit. Based on the calculated results, we estimate and compare the

environmental impacts of this two recovery technology in Beijing using the LCA (life cycle assessment) method.

LCA is a methodology for examining environmental impacts associated with a product, process or service from cradle to grave’—from production of the raw

materials to ultimate disposal of wastes. this paper, introduces life cycle assessment method of handling restaurant garbage products, according to identify and quantity the pressure to the environment caused by production process and the activities of energy and material use and waste emissions. We want to form a more objective