食醋酱油生产废水提标改造工程实例  

Case of upgrading for vinegar and soysauce production wastewater

作　　者：冯海军 刘晓亮 崔晓辉 张金凤 FENG Haijun;LIU Xiaoiang;CUI Xiaohui;ZHANG Jinfeng(Tianjin Academy of Environmental Sciences,Tianjin 300191,China)

机构地区：[1]天津市生态环境科学研究院,天津300191

出　　处：《给水排水》2024年第4期101-106,共6页Water & Wastewater Engineering

摘　　要：某食醋酿造企业废水处理项目设计规模为200 m^(3)/d,废水特点是高COD、高TN、高TP,水质水量波动大。根据现场调研和小试,确定处理工艺流程为格栅集水井-调节池-气浮系统-调理池-IC反应器-两级AO生化池-MBR膜池-高效沉淀池-硫自养反硝化滤池-活性炭吸附罐-脱氮树脂罐-消毒接触池。运行结果表明,在设计工况下,该工艺组合对COD、TN和TP去除效果稳定,且抗冲击负荷能力强。经过该组合工艺处理后出水平均值COD<27.2 mg/L、TN<1.4 mg/L、TP<0.3 mg/L,出水水质满足《地表水环境质量标准》(GB 3838-2002)中的Ⅳ类标准。系统运行成本约为8.82元/m3。The treatment capacity of a vinegar brewing company wastewater treatment project is 200 m^(3)/d,and the wastewater is characterized by high COD,high TN,and high TP,with large fluctuations in water quality and quantity.Based on site survey and small-scale experiments,the wastewater disposal process was determined as grille collection well-regulating pool-air flotation system-conditioning pool-IC reactor-two-stage AO-MBR membrane pool-efficient sedimentation tank-sulfur autotrophic denitrification filter-activated carbon adsorption tank-denitrifying resin tank-disinfection contact pool.The operating results show that the process combination has stable removal effects on COD,TN,TP,and strong resistance to impact loads under the design condition.After treatment by the combined process,the average effluent value of COD,TN and TP were respectively less than 27.2,1.4 and 0.3 mg/L,the effluent water quality meets the class IV standard in the Surface water environmental quality standard(GB 3838-2002).The operating cost of the system is approximately 8.82 YUAN/m.

关 键 词：食醋废水 酱油废水 两级AO 硫自养反硝化滤池 提升改造 

分 类 号：X703[环境科学与工程—环境工程]