摘要
在前期试验研究的基础上,采用厌氧/好氧MBR/混凝沉淀/氧化脱色工艺对某调味品公司的酱油废水处理工艺进行改造。设计处理能力为2 000 m3/d。系统经过调试,稳定运行后出水COD<90 mg/L、氨氮<10 mg/L、色度<40倍、浊度<1 NTU,各项指标均可达到广东省《水污染物排放限值》(DB 44/26—2001)的要求。
Based on a previous experimental study, an anaerobic/aerobic MBR/coagulation and sedimentation/oxidative decoloration process was developed for treating the sauce wastewater from a soy sauce factory. The design treatment capacity was 2 000 m3/d. After the commissioning, the effluent concentrations of COD, NH4＋ - N, color and turbidity were less than 90 mg/L, 10 nag/L, 40 times and 1 NTU respectively, meeting the Guangdong Province local standard Discharge Limits of Water Pollutants （ DB 44/26 - 2001 ）.
出处
《中国给水排水》
CAS
CSCD
北大核心
2012年第22期99-101,共3页
China Water & Wastewater
基金
国家自然科学基金资助项目(20906014)
国家水体污染控制与治理科技重大专项(2008ZX07211-006
2009ZX07529-002)
关键词
酱油废水
MBR
色度
工程改造
sauce wastewater
MBR
color
engineering reconstruction
