日处理300m^(3)烧鸡卤制加工废水工程设计  

作　　者：胡军周[1] 张硌[1] 高红莉[1] 李洪涛[1] 郭雷[1] 

机构地区：[1]河南省科学院地理研究所,河南郑州450052

出　　处：《环境保护与循环经济》2021年第11期39-41,共3页environmental protection and circular economy

基　　金：河南省科学院基本科研费项目(200601074);河南省科学院科技开放合作项目(210901007);河南省科学院杰出青年人才项目(210401011);河南省科学院重大科研聚焦专项(210101007)。

摘　　要：根据烧鸡卤制加工废水的特点,采用“预处理+水解酸化+生物接触氧化+消毒”的综合工艺进行处理。运行结果表明,该组合工艺处理效果良好,系统运行稳定,CODCr总去除率达94.5%,BOD5总去除率达95.6%,SS总去除率达93.7%,氨氮总去除率达78.3%,动植物油总去除率达86.0%。出水各项指标均优于GB 13457-92《肉类加工工业水污染物排放标准》中的二级标准。According to the characteristics of the wastewater generated from the broiled chicken processing,the comprehensive process of"pretreatment+hydrolytic acidification+biological contact oxidation+disinfection"was adopted.The running results show that,the treatment effect is good,and system operation is stable.The total removal rate of CODCr was 94.5%,the total BOD5 removal rate was 95.6%,the total removal rate of SS was 93.7%,the total removal rate of ammonia nitrogen was 78.3%,the total removal rate of animal and vegetable oils reached 86%.All the indicators of effluent were better than the second-level standard in"Water Pollutant Discharge Standard for Meat Processing Industry"(GB 13457-92).

关 键 词：烧鸡卤制废水 预处理 水解酸化 生物接触氧化 消毒 

分 类 号：X792[环境科学与工程—环境工程]