酱油行业污水处理效果影响因素分析  

Analysis of influencing factors of sewage treatment effect in soy sauce industry

作　　者：李洁茵 袁素芬 Li Jieyin;Yuan Sufen(Guangzhou Purescape Ecological Protection Technology Co.,Ltd.,Guangzhou Guangdong 510000,China;Guangdong Vocational college of Environmental Protection Engineering,Foshan Guangdong 528216,China)

机构地区：[1]广州市璞境生态保护技术有限公司,广东广州510000 [2]广东环境保护工程职业学院,广东佛山528216

出　　处：《环境与发展》2020年第5期32-35,38,共5页Environment & Development

摘　　要：酱油是我国的传统调味品,酱油行业是典型的调味品行业,在生产过程中需要耗费巨大的水量,并产生大量废水,酱油生产产生废水具有有机物浓度高、盐度大、有异味,但生化性好等特点,含有COD、氨氮、悬浮物和磷酸盐等污染物。本文主要采用案例研究方法,以某企业废水运行情况为例,对不同水处理工序进行研究分析,分别对不同水质如原水、厌氧池、好氧池、沉淀池以及出水等环节的水质进行分析,从而分析不同环节的主要处理效果。最后对酱油行业污水处理影响效果因素进行归纳总结,提出优化建议。Soy sauce is a traditional condiment in our country.Soy sauce industry is a typical condiment industry.The production process needs huge water consumption and produces a large amount of wastewater.The wastewater from soy sauce production has the characteristics of high organic concentration,high salinity and peculiar smell,but it has good biochemical properties,including COD,ammonia nitrogen,suspended matter and phosphate.In this paper,case study method is used to analyze the operation of wastewater in an enterprise.Different water treatment processes are studied and analyzed.The water quality of different water quality,such as raw water,anaerobic tank,aerobic tank,sedimentation tank and effluent,is analyzed respectively,so as to analyze the main treatment effect of different links.Finally,the influencing factors of sewage treatment in soy sauce industry are summarized and optimized suggestions are put forward.

关 键 词：酱油废水 影响因素 水质分析 

分 类 号：X797[环境科学与工程—环境工程]