榨菜废水水质特性及其对活性污泥沉降性能的影响  

Nature of the vegetable processing wastewater and its influence on the secondary sedimentation in activated sludge process

作　　者：李哲[1] 周健[1] 曾朝银[1] 

机构地区：[1]重庆大学城市建设与环境工程学院三峡库区生态环境教育部重点实验室,重庆400045

出　　处：《给水排水》2005年第11期57-60,共4页Water & Wastewater Engineering

基　　金：重庆市科委资助项目(7986)。

摘　　要：针对榨菜废水处理过程中极易发生污泥沉降性能恶化的现象,探讨了榨菜废水水质及其 陈化对污泥沉降性能影响的原因。研究发现:榨菜废水陈化后水质特性发生了变化,其中滋生了大 量特殊的短杆状、弧状微生物群,并发现这些微生物群造成了活性污泥絮体能量水平的提高和其中 亲水性物质的增加,这是导致活性污泥沉降性能恶化的主要原因。研究表明,在工程应用中榨菜废 水处理系统调节池停留时间不宜过长。The deterioration of sludge settling property at secondary sedimentation tank of activated sludge process treating vegetable processing （salt-preserved pickle, a Sichuan special） wastewater was discussed. The research result showed that at the dated raw wastewater huge amount of microorganisms of special short bacilliform or arc-form germs were grown-up, by them the energy level of the activated sludge flocs increased and build up of hydrophilic substances, all these caused the deterioration of sludge settling property. It was believed that best the raw wastewater could not stay in the regulating tank for too long time.

关 键 词：榨菜废水 污泥沉降性能 微生物群 

分 类 号：X703.1[环境科学与工程—环境工程] X799.3