味精生产废水处理工程设计毕业设计.doc

PAGE 摘 要 近十几年来我国味精工业发展十分迅速，80年代全国味精产量仅为2.77万 t，现在发展到年产40万 t。在味精生产过程中产生大量废水，主要来自原料的水解、发酵、提取、精制等工段。以生 产 1t味精产生 600t废水计，大约每年产生废水 2.4亿 t左右.味精废水正成为发酵行业及其难以处理的工业废水。如果这些废水未经有效处理就直接排放，势必会对我们的环境造成严重的破坏。 本论文为某味精生产废水进行工程设计，设计处理水量为 1600m3/d,其中进水COD=15000mg/L，BOD=9000mg/L，SS=7000mg/L。要求废水经处理后达到 《污水综合排放标准》 （GB8978—1996）二级排放标准：COD≤150mg/L ， BOD≤30mg/L ，SS≤150mg/L。本设计在查阅了大量的中文、外文文献基础上，确定了气浮+UASB+SBR的主体工艺，并进行了优化设计。工程实践表明气浮+UASB+SBR组合工艺对味精废水是一种有效的处理工艺，且该处理工艺具有结构紧凑简洁，运行控制灵活，抗冲击负荷，污泥量小等特点。论文工艺设计的主要内容包括：集水池、气浮池、UASB、SBR、储泥池等的设计计算与设备选型。 关键词： 味精废水，气浮法，UASB，SBR ABSTRACT Over the last decade the MSG industry in China developed very rapidly in the 1980s MSG output was only 27,700 tons, now developed into an annual output of 400,000 tons. MSG production process to produce large amounts of wastewater, mainly from the hydrolysis, fermentation, extraction, refining and other raw materials Section. The production of 1t MSG the 600t wastewater meter, per year to produce wastewater 2.4 billion tons of MSG wastewater is a fermentation industry and its difficult to deal with industrial waste water. If the wastewater is not effectively deal with directly discharged, bound to have our cause serious damage to the environment. In this thesis, for a taste of the Qing wastewater engineering, and design treatment of water 1600m3 / d, in which the water of COD = 15000mg / L, BOD = 9000mg / L, SS = 7000mg / L. Treated wastewater to achieve Integrated Wastewater Discharge Standard (GB8978-1996) of COD ≤ 150mg / L of BOD ≤ 30mg / L, SS ≤ 150mg / L. The design to determine the main process of flotation + UASB + SBR, and optimized design.The engineering practice shows that the UASB + CASS combination process on beer wastewater is a kind of effective treatment process, and the processing technology has the characteristic of compact structure simple, flexible operation control, impact resistant load, small amount of sludge, etc. The main content of the paper process design, including: collecting ta