番茄酱生产废水生化处理的实验研究  

Experimental Study on The Treatment of Wastewater of Tomato Sauce Production by Using Biological Treatment

作　　者：俞姗姗 於胜洪[2] 孔祥成[2] 刘峰[2] 马三剑[2] 

机构地区：[1]徐州市铜山县环保局,江苏徐州221016 [2]苏州科技学院环保应用技术研究所,江苏苏州215011

出　　处：《中国资源综合利用》2009年第5期26-28,共3页China Resources Comprehensive Utilization

摘　　要：分别用3L的中温37℃UASB反应器和4L的常温好氧SBR反应器进行实验,研究番茄酱生产废水厌氧、好氧生化性能。实验研究表明,废水COD进水浓度为1500mg/L时,低负荷厌氧、好氧的COD去除率均达到90%左右,厌氧在COD负荷上升到10g/(L·d)的COD去除率仍可保持在80%以上;好氧在HRT=8h时,COD去除率可保持在85%左右。UASB reactor of 3 L and SBR reactor of 4 L are used to treat the wastewater of tomato sauce. The COD removal efficiencies of UASB process and the aerobic treatment are more than 90%. Research shows that, in the temperature COD/L-d, COD removal is more than 85%. This tomato sauce. （37 ℃±1℃）, influent concentration 1 500 mg COD/L, the volumetric loading 10 g efficiency is always above 80%, and in HRT=8 h, the removal efficiency of SBR experimental result make design and operation basis for treating the wastewater of tomato sauce.

关 键 词：废水 番茄酱 UASB SBR 

分 类 号：X703[环境科学与工程—环境工程]