酱香型白酒酿造废水处理工艺设计

Treatment process for wastewater from Moutai-flavor liquor brewing

酱香型白酒酿造废水是高浓度有机废水,化学需氧量、悬浮物和氨氮等均较高,传统工艺处理难以实现稳定达标排放。本文采用"物理化学+两级生化处理系统"工艺进行处理,包括废水收集与调节、两级格栅、两级生化、混凝沉淀等流程,再经湿地植物净化并经紫外线杀菌消毒后外排或回用,水质达到GB 27631—2011《发酵酒精和白酒工业水污染物排放标准》中表3要求的排放限值。该方法具有工艺简单、运行费用低、出水水质稳定等优点,既适于分散治理,也可用于废水集中连片治理工程。

The brewing wastewater of Moutai- liquor contained high organic pollutants,chemical oxygen demand,suspended matter and ammonia nitrogen,if treated by the traditional process,it was hard for the effluent stably meeting the discharge standard. In this study,we used the combination of physical- chemistry method and two- stage biochemical treatment,and the processes included wastewater collection and adjustment,two grids,two biochemical treatments,coagulation and sediment,wetlands,and ultraviolet sterilization. After treatment,the effluent was able to meet the discharge limits in Tab 3 of Discharge standard of water pollutants for fermentation alcohol and distilled spirits industry（ GB 27631- 2011）. This process showed benefits of easy operation,low- cost and stable water quality of effluent,suitable for both spot and area pollution control.