COD、色度同步降解酱油废水处理工艺研究.pdf

35 5 Vol35 No5 2 0 0 3 5 JOURNAL OF HARBIN INSTITUTE OF TECHNOLOGY M ay, 2003 COD 田 禹, 郑 蕾 ( , 150001, E ail: asty@ 163. net) : 在分析酱油废水水质特性和处理难点的基础上, 针对处理工艺中色度随厌氧水解而 低随好氧 曝气而升高的问题, 即色度与COD 的不同步 解, 进行了氧化剂还原剂温度金属离子对色度 解影响的 2+ 研究.研究表明: 控制水解过程的pH 为70~ 72, 并向曝气适度时间的SBR 池中投加Ca , 可以有效促进 好氧过程中COD 和色度的同步 解,避免了色度在处理过程中的反复转化.改进的 调节 初沉 水解酸化 二级SBR的酱油废水处理工艺避免了依靠气浮工艺脱出残余色度, 减少了处理过程中的污泥量, 有效缩 短了处理流程,在提高单元处理水量的同时, 低了运营成本. : 酱油废水; 色度; 同步 解 : X703 : A : 0367- 6234( 2003)05- 0597- 05 Sauce wastewater treatment process based on synchronous degradation of COD and color TIAN Yu, ZHENG Lei ( 1. School of Municipal and Environ ental Engineering, Harbin Institute of Technology, Harbin 150001, China, E ail:asty@163.net) Abstract: Based on the analysis of the characteristics of sauce wastewater and its treat ent difficulties, an efficient treat ent process has been successfully designed to solve the proble of color lightening in anaerobic condition and darkening in aerobic condition, which results in a synchronous degradations of color and COD. The study on the effect of oxidant, reducer, te pera ture and etal ions on the decoloration indicates that aintaining pH in a range of 70~ 72, and adding a bit of oxidants or 2+ appropriate etal ions, especially Ca , synchronous degradation of COD and color can be achieved and repeatedcolor transfor can be avoided effectively. The i proved saucewastewater treat ent process odulationdepositionhydrolizationSBR can decolorizewastewater independent of floatation, reducethe a ount of active sludgeproduced andshorten theprocess effectively, thus the operati