电生H_2O_2协同电解絮凝法处理餐饮废水实验研究

Restaurant Wastewater Treatment by Electrocoagulation Technique with Electrolytic H_2O_2

采用电生H2O2协同电解絮凝法处理餐饮废水,研究了废水初始浓度、电解时间、电压、电极材料、pH等因素对降解餐饮废水的影响.结果表明,进水CODCr在1200mg/L以内、pH值为中性的餐饮废水,在10V电压、电磁搅拌、曝气条件下,电解15min后,COD去除率在80%以上.该法利用了铝阳极反应生成的絮凝剂Al(OH)3和阴极上电合成的H2O2对有机物的去除作用,同时阳极产生的H+与阴极产生的OH-中和又促进了两极的反应,使有机物降解更彻底.

A new method of electrocoagulation technique cooperating with electrolytic H_ 2 O_ 2 is employed to study the factors as initial concentration of restaurant wastewater, time, voltage, anodic material and pH on degradation restaurant wastewater. The result shows that COD degradation rate of neutral restaurant wastewater with initial COD_ Cr less than 1 200 mg/L is more than 80% after 15 min electrolyzing at 10 V electrolytic potential and under electromagnetic stir and aeration conditions. The method employs coagulant Al(OH)_ 3 produced on anode and H_ 2 O_ 2 produced on cathode to degradate organic matters in restaurant wastewater. Neutralization of H + produced on anode and OH - produced on cathode accelerate the reactions on two electrodes. Therefore organic matters in restaurant wastewater can be thoroughly degradated.