大蒜加工废水处理技术研究进展  

Proceedings of waste water treatment technology in the processing of garlic products

作　　者：李宁阳[1] 李嗣生 卢晓明[1] 张珍涛 乔旭光[1] 刘燕 杜猛 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]安徽国瑞食品有限公司,安徽淮北235000

出　　处：《食品工业科技》2018年第2期325-330,共6页Science and Technology of Food Industry

基　　金：公益性行业(农业)科研专项(201503142);安徽省科技厅重大专项(16030701071)

摘　　要：大蒜加工废水是食品加工业非常特殊的高浓度废水,COD高达数万毫克每升,大蒜加工废水中含有的大蒜素具有强杀菌作用,采用普通的活性污泥曝气法处理,难以做到达标排放,使得大批的蒜片加工厂不断因环境污染问题而被关停。大蒜加工废水污染问题已经成为我国大蒜产业发展的瓶颈,也是环境保护急需解决的问题。因此本文通过概述大蒜废水的特性,分析了大蒜加工废水存在的问题,对传统物理处理、传统生物处理、酶处理、微电解处理、膜分离处理等技术在大蒜加工废水处理中的应用进行了比较,并对大蒜加工废水的处理技术进行了展望。Garlic processing wastewater is very special high-concentration wastewater with COD up to tens of thousands of milligrams per liter, it also contains allicin with a strong bactericidal effect, and thus it is difficult to achieve compliance emissions using ordinary activated sludge aeration treatment, leading to a large number of garlic processing plants being shut down due to environmental pollution problems. Garlic processing wastewater pollution has become not only a bottleneck constraining China＇s garlic industry development, but also an urgent need to solve the environmental protection problem. Therefore,this study summarized the characteristics of garlic wastewater, analyzed the existing problems and compared the applications of traditional physical treatment, biological treatment, enzyme treatment, micro- electrolysis treatment and membrane separation treatment in garlic processing wastewater treatment, and finally proposed a new membrane processing technology to treatment garlic processing waste water.

关 键 词：大蒜加工废水特性 存在问题 处理技术 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]