水解酸化-二级SBR-气浮工艺处理酱油废水研究  

STUDY ON TREATMENT OF SAUCE WASTEWATER BY HYDROLYTIC ACIDIFICATION-SBR-AIRFLOAT PROCESS

作　　者：田禹[1] 刘敏[1] 郑蕾[1] 

机构地区：[1]哈尔滨工业大学市政环境工程学院,哈尔滨150001

出　　处：《环境工程》2003年第3期7-10,72,共5页Environmental Engineering

摘　　要：依托酱油废水实际处理工程 ,考察各处理单元中污泥驯化条件及CODCr、色度等的降解规律 ,重点研究SBR单元中pH、SVI、生物相等变化与出水水质的关系 ,探讨SBR污泥膨胀的原因及有效的控制手段。研究表明 ,进水CODCr为 30 0 0mg L、色度 5 0 0倍的酱油废水经“水解 二级SBR 气浮”工艺处理后 ,出水CODCr为 5 0mg L、色度 <5 0倍 。Based on the sauce wastewater treatment in practice,a series experiments were conducted to investigate the conditions of forming sludge and the degradation laws of COD Cr and chroma in each unit.The relation between the variations of pH,SVI,microorganism biofacies and the effluent quality was highlighted and the cause of SBR sludge bulking and its effective control means were discussed.The results showed that after a sauce wastewater with COD Cr and chroma being 3000 mg/L and 500 tirnes was treated by hydrolytic acidification SBR airfloat process,the effluent's COD Cr and chroma were reduced to 50 mg/L and 90 times,which conformed with the first grade discharge standard of GB1998 67.

关 键 词：酱油废水 水解酸化-二级SBR-气浮工艺 废水处理 降解规律 污泥膨胀 环境保护 

分 类 号：X792[环境科学与工程—环境工程]