基于K_(La)、OUR厨余发酵液对SBR硝化作用的影响

Influence of fermentation liquid of food-waste on nitrification based on K_(La) and OUR in SBR

通过与乙酸钠的对比,首先监测了厨余发酵液作为SBR外增碳源,对反应器氨氮去除的影响,然后利用批式实验方法,研究了2种碳源的投加量与活性污泥KLa、OUR的关系。结果显示,厨余发酵液的投加会引起SBR出水氨氮的浓度,小幅度升高到0.9 mg/L,乙酸钠的投加对SBR出水氨氮浓度影响不大;随着厨余发酵液和乙酸钠投加量的不断升高,饱和DO、KLa都会下降,并且,厨余发酵液对混合液氧气传递能力的影响要小于乙酸钠,当投加量为300 mg/L COD当量时,反应器DO仍可维持在6 mg/L,满足硝化作用对DO的要求;厨余组OUR比乙酸钠组小25.1%,其中,AOB耗氧阶段OUR比乙酸钠小52.3%,说明厨余发酵液的投加对硝化菌活性,尤其是AOB的活性有影响。

The influence of fermentation liquid of food-waste to NH+4-N reduction rate of SBR was investigated by comparison with sodium acetate,and batch experiments were carried out to find the changes of KLaand OUR under different carbon source dosages. It was found that NH+4-N concentration rose to 0. 9 mg / L slightly when food-waste was added,and sodium acetate had no significant impact on NH+4-N remove rate; saturated DO and KLadeclined with the increase of food-waste and acetate dosing quantity,food-waste had a less influence on oxygen transfer ability than acetate. DO could be maintained at 6 mg / L which met the demand of nitrification when food-waste concentration was 300 mg / L COD. OUR of food-waste was 25. 1% smaller than acetate,while52. 3% smaller at the AOB oxygen uptake phase. It indicated that the addition of food-waste affected the activity of nitrobacteria especially AOB.