摘要
为考察厌氧-SBR法对酱油废水处理效果的影响因素,对废水的COD、氨氮、正磷酸盐去除效果进行研究,同时在实验后期对酱油废水进行脱色处理.研究结果表明,进水COD为2 000 mg/L左右,氨氮在80.7 mg/L左右,正磷酸盐在9.7 mg/L左右,COD去除效率为96%、氨氮的去除率为95%、磷的去除效率97%.酱油废水色度为200倍,聚合氯化铝投加10～40 mg,活性炭投加1.5～3.0g,出水色度降至50倍以下.
In order to investigate anaerobic - SBR removal effect on sauce wastewater treatment, the removal effect of wastewater COD, ammonia and orthophosphate was studied. Then the sauce wastewater decolonization was implemented. The results showed that influent COD, ammonia and orthophosphate was at 2 000, 80.7 and 7.1 mg/L, the removal efficiency of COD, ammonia and orthophosphate was at 96%, 95% and 97% respectively. When the sauce wastewater color was 200 degree with PAC adding dosage 10 -40 mg and activated carbon adding dosage 1.5 - 3.0g, the effluent color could decrease lower than 50 degree.
出处
《哈尔滨商业大学学报（自然科学版）》
CAS
2012年第3期277-279,299,共4页
Journal of Harbin University of Commerce：Natural Sciences Edition
基金
黑龙江省自然科学基金(E200931)
