微电解法预处理大蒜废水试验研究

Experimental research on micro-electrolysis pre-treatment of wastewater from garlic manufacturing

分析了大蒜废水的特点,探讨了微电解法预处理大蒜废水的可行性,并采用微电解-接触氧化工艺分别对大蒜废水和大蒜蔬菜混合废水进行了试验研究。结果表明,微电解法预处理大蒜废水是可行的,提高了废水的可生化性,微电解较佳停留时间为20 min,微电解-接触氧化工艺处理出水水质为COD≤100 mg/L。

The characteristics of wastewater from garlic manufacturing were analyzed and the possibility of micro-electrolysis pre-treatment method was discussed. In the meantime, the treatment process of micro-electrolysis plus contact oxidation method was examined by the experiments of wastewater of garlic manufacturing and mixed wastewater from garlic and vegetables manufacturing. The result indicated that the process is viable and the optimum retention time from micro-electrolysis pre-treatment is about 20 min, and the COD value of the effluent from the whole process is less than 100 mg/L.