大蒜切片废水处理技术研究进展  

Research and Progress on Garlic Slice Wastewater Treatment Technology

作　　者：王泽华 张珂 王香平 李悦涵 牛俊玲 崔节虎 WANG Zehua;ZHANG Ke;WANG Xiangping;LI Yuehan;NIU Junling;CUI Jiehu(Zhengzhou University of Aeronautics Zhengzhou Key Laboratory of Environment Functional Materials,Zhengzhou 450015,China)

机构地区：[1]郑州航空工业管理学院,郑州市环境功能材料重点实验室,河南郑州450015

出　　处：《水处理技术》2022年第9期26-31,共6页Technology of Water Treatment

基　　金：国家自然科学基金(21771165);河南省科技攻关(192102310237);河南省科技攻关(172102310563);河南省科技攻关(212102310512)。

摘　　要：通过综述近年来大蒜切片废水的特性及各处理工艺的研究进展,对目前所采用物理处理(吸附、膜过滤)、生物处理(厌氧、好氧、厌氧+好氧)和化学处理(微电解、高级氧化)方法进行了对比分析,总结了不同工艺对大蒜废水的去除效率,并对大蒜切片废水处理技术今后的发展方向作出了展望,以期为大蒜废水的处理及实际应用提供理论支撑。In this paper,by reviewing the characteristics of garlic slice wastewater and the research progress of various treatment processes,the current physical treatment(adsorption,membrane filtration),biological treatment(anaerobic,aerobic,anaerobic+aerobic)and chemical treatment(microelectrolysis),Advanced Oxidation conducted a comparative analysis,summarized the removal efficiency of garlic wastewater by different processes,and looked forward to the future development direction of garlic slice wastewater treatment technology,in order to provide theoretical support for garlic wastewater treatment and practical applications.

关 键 词：大蒜切片废水 物理处理 化学处理 生物处理 

分 类 号：X703.1[环境科学与工程—环境工程]