酱油酿造废水处理工程改造设计  

Engineering Renovation Design of Soy Sauce Brewing Wastewater Treatment

作　　者：孔惠[1] 李旭 李东[1] 赵飞[1] 

机构地区：[1]北京石油化工学院,北京102617 [2]北京市新水季环境工程有限公司,北京100044

出　　处：《北京石油化工学院学报》2016年第2期46-49,共4页Journal of Beijing Institute of Petrochemical Technology

摘　　要：北方某酱油酿造企业生产废水含有较高的BOD5、COD、SS和NH3—N,原废水处理系统出水水质指标不达标。在对原有处理系统进行分析的基础上,调整了工艺,将中间沉淀池改为缺氧池,生化池改为接触氧化池,二沉池改为斜板沉淀池。结果表明,改造后系统出水水质稳定,达到《污水综合排放标准》(GB 8978—1996)二级标准,可直接排入市政管网。The wastewater contains a mass of BOD5,COD,SS and NH3—N in a soy sauce brewing enterprise in the north.The effluent discharged by the original wastewater treatment system could not reach the standard.The process was adjusted to solve the problem.The intermediate sedimentation pond was transformed to the anoxic pond,the biochemical pond to the contact oxidation pond,and the secondary sedimentation tank to the plated sedimentation tank.The effluent quality is stable after the adjustment,reachingⅡ-class criteria specified in Integrated Wastewater Discharge Standard（GB 8978—1996）.The effluent could be discharged into the municipal pipe network directly.

关 键 词：酱油废水 厌氧缺氧 接触氧化 斜板沉淀 

分 类 号：X703[环境科学与工程—环境工程]