摘要
在分析酱油废水水质特性和处理难点的基础上 ,针对处理工艺中色度随厌氧水解而降低、随好氧曝气而升高的问题 ,即色度与COD的不同步降解 ,进行了氧化剂、还原剂、温度、金属离子对色度降解影响的研究 .研究表明 :控制水解过程的 pH为 7 0～ 7 2 ,并向曝气适度时间的SBR池中投加Ca2 + ,可以有效促进好氧过程中COD和色度的同步降解 ,避免了色度在处理过程中的反复转化 .改进的“调节—初沉—水解酸化—二级SBR”的酱油废水处理工艺避免了依靠气浮工艺脱出残余色度 ,减少了处理过程中的污泥量 ,有效缩短了处理流程 ,在提高单元处理水量的同时 。
Based on the analysis of the characteristics of sauce wastewater and its treatment difficulties, an efficient treatment process has been successfully designed to solve the problems of color lightening in the anaerobic condition and darkening in the aerobic condition, which result in a synchronous degradation of color and COD. The study on the effect of oxidant, reducer, temperature and metal ions on decoloration indicates that by maintaining pH in a range of 7.0-7.2 and adding a bit of oxidants or appropriate metal ions, especially Ca2+, the synchronous degradation of COD and color can be achieved and the repeated color transform can be avoided effectively. The improved sauce wastewater treatment process 'modulation-deposition-hydrolization-II SBR' can decolorize the wastewater independent of floatation, reduce the amount of active sludge produced and shorten the process effectively, so the operating cost is lowered while the treating capacity is improved.
出处
《哈尔滨工业大学学报》
EI
CAS
CSCD
北大核心
2003年第5期597-601,共5页
Journal of Harbin Institute of Technology
