Study on Technology of Anaerobic - SBR Process for Sauce Wastewater Treatment

摘要：

The removal effect on sauce wastewater treatment by anaerobic - SBR was investigated in this paper, and 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 about 2000 mg/L, 80.7mg/L and 7.1mg/L, the removal efficiency of COD, ammonia and orthophosphate was at 96.5％, 95.3％ and 97.2％ respectively. When the sauce wastewater color is about 200 degrees with PAC adding dosage 10～40mg and activated carbon adding dosage 1.5～3.0g, the effluent color can decrease lower than 50 degree. So the anaerobic - SBR process was a suitable wastewater treatment process for sauce wastewater.

关键词： Anaerobic -SBR COD Sauce water Color Removal effect

作者: Zuo Jinlong Liu Zhiwei Li Biao Tang Hanqing Yan Fei Wang Xuming

作者单位: Research Center on Life Sciences and Environmental Sciences, Harbin University of Commerce Key Resea Research Center on Life Sciences and Environmental Sciences, Harbin University of Commerce Key Resea Beijing Agro-Biotechnology Research Center Beijing Academy of Agriculture and Forestry Sciences Beij

会议类型: 国际会议

会议名称: The 2012 International Conference of Agricultural Engineering and Food Engineering(2012年国际农业工程与食品工程学术会议 ICAE 2012)

会议地点: 哈尔滨

会议语种:英文

页码: 1078-1081

在线出版日期: 2012-06-16（万方平台首次上网日期，不代表论文的发表时间）