厌氧/好氧MBR/物化/氧化脱色工艺处理酱油废水  

Anaerobic/Aerobic MBR/Physicochemical/Oxidative Decoloration Process for Treatment of Sauce Wastewater

作　　者：吕斯濠[1] 范洪波[1] 曾燕艳[1] 王晓玉 梁志辉[1] 

机构地区：[1]东莞理工学院化学与环境工程学院,广东东莞523808 [2]哈尔滨宏兴水处理工程技术有限公司,黑龙江哈尔滨150090

出　　处：《中国给水排水》2012年第22期99-101,共3页China Water & Wastewater

基　　金：国家自然科学基金资助项目(20906014);国家水体污染控制与治理科技重大专项(2008ZX07211-006;2009ZX07529-002)

摘　　要：在前期试验研究的基础上,采用厌氧/好氧MBR/混凝沉淀/氧化脱色工艺对某调味品公司的酱油废水处理工艺进行改造。设计处理能力为2 000 m3/d。系统经过调试,稳定运行后出水COD<90 mg/L、氨氮<10 mg/L、色度<40倍、浊度<1 NTU,各项指标均可达到广东省《水污染物排放限值》(DB 44/26—2001)的要求。Based on a previous experimental study, an anaerobic/aerobic MBR/coagulation and sedimentation/oxidative decoloration process was developed for treating the sauce wastewater from a soy sauce factory. The design treatment capacity was 2 000 m3/d. After the commissioning, the effluent concentrations of COD, NH4＋ - N, color and turbidity were less than 90 mg/L, 10 nag/L, 40 times and 1 NTU respectively, meeting the Guangdong Province local standard Discharge Limits of Water Pollutants （ DB 44/26 - 2001 ）.

关 键 词：酱油废水 MBR 色度 工程改造 

分 类 号：X797[环境科学与工程—环境工程]