铁炭微电解法预处理超高盐榨菜腌制废水  

Pretreatment of pickle wastewater with high salinity by iron-carbon micro electrolysis process

作　　者：渠光华[1,2] 张智[1,2] 尹晓静[1,2] 郑海领[1,2] 

机构地区：[1]重庆大学三峡库区生态环境教育部重点实验室,重庆400045 [2]重庆大学城市建设与环境工程学院,重庆400045

出　　处：《环境工程学报》2011年第12期2761-2767,共7页Chinese Journal of Environmental Engineering

基　　金：国家水体污染控制与治理科技重大专项(2008ZX07315-004)

摘　　要：超高盐榨菜腌制废水是高盐、高氮磷及高有机物废水,目前常采用生物方法进行处理,但因高污染物浓度及高盐度影响,处理效果不够理想;因此,选用铁炭微电解法对超高盐榨菜腌制废水进行预处理。通过静态烧杯实验,研究了反应时间、初始pH、铁炭体积比和铁水体积比对COD和氨氮去除率的影响。单因素实验的最佳处理条件:原水pH 4～4.5,反应时间为30 min,铁炭体积比为1∶1,铁水体积比为2∶1,出水COD和氨氮的去除率分别为57.29%和53.11%,盐度由原水的6.62%下降为3.63%,去除率达45.17%,pH由原水4.01升高为6.38。正交实验结果表明,影响COD和氨氮去除率的因素从大到小的顺序为:铁水体积比、初始pH、反应时间、铁炭体积比。实验表明,采用铁炭微电解法能够对超高盐榨菜腌制废水中的COD和氨氮进行有效去除,出水的pH升高和盐度下降,能满足后续生物处理的预处理要求。The pickle wastewater is high in salinity, nitrogen, phosphorus and organic, it is difficult to be treated by the traditional biology disposal. So, the iron-carbon micro electrolysis was used to pre-treat the pickle wastewater. The effects of reaction time, initial pH, ratio of Fe/C and ratio of Fe/H2O on removal of COD and ammonia were investigated by static beaker tests. Single factor tests showed that under the conditions of pH value 4 ~4.5, the reaction time 30 min, the ratio of Fe/C 1： 1, and the ratio of Fe/H2O 2： 1, the treatment effect was the best, COD removal rate was 57.29% , ammonia removal rate was 53. 11% , salinity removal rate was 45.17% , decreasing from 6.62% to 3.63% , meanwhile, pH increased from 4.01 to 6.38. The orthogonal experimental results indicateed that the factors arranged in important order for COD and ammonia degradation were as follows： the ratio of Fe/H2O, pH, reaction time, the ratio of Fe/C. Results showed that the iron-carbon micro electrolysis was favorable to the subsequent biological treatment with the removal of COD and ammonia, de- creasing salinity and increasing pH.

关 键 词：铁炭微电解 腌制废水 预处理 正交实验 

分 类 号：X703[环境科学与工程—环境工程]