化学悬浮床预处理陈醋废水探究.docVIP

化学悬浮床预处理陈醋废水探究摘要： 镇江醋厂主要生产陈醋等醋类食品，其生产过程中产生的废水COD和色度都极高，如果未经过处理就直接排入河流，将严重污染环境。采用化学悬浮床技术处理陈醋废水，研究了反应时间、固液比、pH值、铁炭比对化学悬浮床处理陈醋废水效果的影响。结果表明：当反应时间为2.5h、铁炭比为1:2、固液比为30%、出水pH值为11时，可将陈醋废水中COD从49063 mg/L降到26380 mg/L，去除率为46.2%；色度从9766倍降为1953倍，去除率为80%。同时，总氮和总磷也有较高的去除率，分别为57%和64%。并通过稳定性试验得出，该方法用于陈醋废水的前处理，处理效果比较稳定。 关键词： 陈醋废水铁炭比化学悬浮床化学需氧量色度 AbstractZhenjiang vinegar factory mainly produces mature vinegar and other vinegar food. High waste waters CODcr and chroma will be caused in process of production. It will pollute environment seriously if it runs into rivers before being handled. This article mainly researches on handling of vinegar wastewater by chemical suspended bed. Moreover, it probed into the effects of reaction time, S/L, PH’s value, the proportion of iron and carbon in handling the vinegar wastewater by the chemical suspended bed. The results show that reaction time was 2.5h, the proportion of iron and carbon was 1:2, S/L was 30%, the outlet pH was regulated to 11, the vinegar wastewater?s CODcr was decreasing from 49063mg/L to 26380 mg/L, the removal rate of CODcr is 46.2%. Its chroma was decreasing from 9766 to 1953 and the removal rate of chroma was 80%. At the same time, the removal rates of total nitrogen and the total phosphate were very high. The removal rates were 57% and 64%.It showed that this method was very stable if used in handling the vinegar wastewater from the stability experiment. Key wordsvinegar wastewaterthe proportion of iron and carbonthe chemical suspended bedCODcrchroma 中图分类号：Q946.81+2 文献标识码：A文章编号： 食品加工业废水具有固体杂质多，有机物含量高，BOD、COD值高，酸碱程度不一等特点，因其毒性相对小，多数食品加工厂所排放的废水未经有效处理就直接排放。这些废水在微生物的降解过程中，消耗水中溶解氧使水质变坏，对天然水体造成极大的污染，给渔业生产及人民生活带来极大危害[1]。近年来，各国工程技术人员在食品加工废水处理领域作了广泛深入的探讨和研究[2]， 探索出许多食品废水处理的新工艺、新方法[3-5]。但目前，对于陈醋废水处理的研究甚少，本研究以某食品厂陈醋生产过程中的废水为对象，从废水的产生过程及水质成分入手，借鉴国内外关于食品工业废水的处理手段，探索废水有效、经济的处理工艺。 1 材料与方法 试验装置 本试验采用的工艺流程如下： 陈醋废水 → 调节pH → 化学悬浮床 → 调节pH → 沉淀 → 出水 化学悬浮床：取不同比例的铁屑和碳粒，称重，置锥形瓶中，加入废水，在摇床中振荡，使之保持悬浮状态。 污水水质 本