摘要
以酱菜废水作为研究水质,分别研究了电解法、厌氧、好氧活性污泥法处理酱菜废水;联用处理酱菜废水的COD、氨氮和色度的去除率分别为93.2%、98%和92%。
This issue took the waste water of jam vegetable as the studied liquid waste.We have researched the pretreatment method of electrolytic process,the treatment of anaerobic activated sludge and aerobic activated sludge,and the united method of pickles wastewater treatment.This process combined with the three wastewater treatment pickles COD,ammonia nitrogen and chromaticity removal rate up to 93.2%,98% and 92%.
出处
《河北化工》
2010年第12期57-58,80,共3页
Hebei Chemical Industry
关键词
酱菜废水
电解
A/O工艺
pickles wastewater
electrolytic process
A/O process
