SBR工艺处理酱菜废水的试验研究

The Experimental Study of SBR Treatment of Pickles Wastewater by Using Technique

根据酱菜废水的水质特点,采用两级SBR处理酱菜废水,对其处理效能进行了研究。结果表明:室内温度维持在17～22℃,进水有机物浓度在3000mg/L,DO为4.2mg/L,反应器运行工况为进水0.5h—曝气8h—沉淀1h—滗水0.5h—待机2小时的条件下,二级SBB反应器对BOD、COD、TN、NH4+-N、TP的去除率分别达到98.3%、97.5%、88.7%、97.1%、52.4%。

According to the water quality characteristics of pickles wastewater, Used the two-stage SBR processes to treat this wastewater, When tem-perature is in 17-22℃, organic concentration is3000mg/L, DO is 4.2mg/L, and the operation conditions are influent0.5 h, aeration 8 h, sedimentation 1 b and effluentO. 5 h, standby2h ,the two-stage SBR treat this wastewater, the BOD,COD,TN,NH4＋-N ,TP removal rate can attain 98. 3%,97.5%,88.7%,97.1%,52.4%