SBR工艺处理模拟酱油废水及混凝脱色研究  

Study on treatment of simulated soy sauce wastewater and coagulation decolorization by SBR process

作　　者：王笑悦 左金龙[1,2,3] 王雪微[1,2] 杨鑫国 陈大祥 穆德颖[3] 

机构地区：[1]哈尔滨商业大学生命科学与环境科学研究中心,哈尔滨150076 [2]国家教育部抗肿瘤天然药物工程研究中心,哈尔滨150076 [3]哈尔滨商业大学食品工程学院环境工程系,哈尔滨150076

出　　处：《哈尔滨商业大学学报（自然科学版）》2017年第3期277-279,共3页Journal of Harbin University of Commerce：Natural Sciences Edition

基　　金：黑龙江省自然科学基金(E201355)

摘　　要：酱油废水中含有大量有机物,废水中COD和色度很高,本实验用SBR工艺去除模拟酱油废水中的COD和氨氮,并用混凝工艺去除色度,实验表明,在pH为7,曝气3 h时,COD的去除率达到86.9%,随着时间的延长,COD与氨氮的去除率分别达到94.9%、83.7%.SBR出水用混凝工艺去除色度,色度可降到40倍左右.Soy sauce wastewater contains a lot of organic matters.COD and color are very high in wastewater.In this paper,the SBR process was used to remove the COD and color of simulated soy sauce wastewater.It was concluded that,when pH was 7,and the aeration time was 3 h,and the removal rate of COD was 86.9%.With the increase of the initial COD,the effluent COD was increased,and the removal rate was decreased.When the effluent wastewater was treated with PAC and Ga（OH）2,the color can be reduced to about 40 times,reaching the two level of sewage discharge standard.

关 键 词：酱油废水 SBR COD 

分 类 号：X792[环境科学与工程—环境工程]