基于油水分离的餐饮废水破乳化技术研究  

Study on Demulsification Methods for Oil-Water Separation of Restaurant Wastewater

作　　者：曹书翰[1] 陈立功[1] 刘先杰[1] 向硕[1] 杨鑫[1] 

机构地区：[1]后勤工程学院军事油料应用与管理工程系,重庆401311

出　　处：《环境保护科学》2013年第4期13-16,22,共5页Environmental Protection Science

基　　金：国家科技支撑计划项目(2010BAC67B01)

摘　　要：餐饮废水中乳化油的分离处理一直是一个技术难题,文章分别采用物理机械方法和物理化学方法对餐饮废水进行了破乳化研究。通过对比试验结果和分析破乳机理,总结出各方法不同的破乳特点。结果表明,温度越高分离效果越好,但在实际应用中,保持在50～60℃即可。低功率的超声波可以促进破乳效果,但超过30W,又会使溶液发生乳化反应。小分子醇类的加量越多,破乳化作用越强;醇类单链越长,分离效果越好。加入无机盐,在一定程度上可以加快破乳化速度,但效果并不明显。The separation of emulsified oil in restaurant wastewater is always a difficult technical problem.This paper explored the efficiency of demulsification by using the mechanical process and physicochemical method on restaurant wastewater.Through the comparison and analysis of the experimental results,the characteristics of different demulsification methods were summarized.The results show that,the separation effect is better when the temperature is higher,controlling it between 50～60 ℃is proper in practical application.Low power ultrasound can promote the demulsification effect,but above 30W,emulsification will happen again.The demulsification effect is better when the small molecular alcohols is in larger number,and the separation effect is better when alcohol chain is longer.The addition of inorganic salt can accelerate the demulsification speed,but the effect is not obvious.

关 键 词：餐饮废水 破乳分离 物理机械法 物理化学法 

分 类 号：X703.1[环境科学与工程—环境工程]