摘要
酱油废水属于比较难处理的高浓度有机废水 ,色度去除更是一个难题 ,从物化和生化处理角度探讨酱油废水处理技术 ,实例表明COD、BOD去除率达 8% ,有待研究。
Techniques of treatment of soy sauce-producing effluents are reviewed with the focus on problems of removing COD and color. Included in this paper are also case studies of some condiment factories in Guangdong Province.
出处
《环境科学与技术》
CAS
CSCD
2003年第1期60-62,共3页
Environmental Science & Technology
关键词
酱油废水
物化处理
生化处理
soy sauce-producing effluents
phsico-chemical treatment
bio-chemical treatment
