摘要
大豆乳清废水是一种有机物含量非常高的食品废水,如果直接排放会对环境产生严重的污染.实验研究了聚合氯化铝、聚合氯化铁、聚丙烯酰胺这几种絮凝剂处理大豆乳清废水的工艺,以蛋白质去除率为主要指标,分析了pH值、投加量、反应温度、反应时间对絮凝工艺的影响,确定了最佳絮凝条件.
Soybean whey wastewater is a kind of food wastewater which contents very high organic concentration. It will damage the environment seriously if discharged directly. The treatment process of the soybean whey wastewater using three flocculants （PAC, PFC and PAM） was studied. The influence of pH, dosage, reaction temperature and reaction time on flocculate effect was analyzed with the protein removal rate as the main indicator to finally determine the optimum flocculation conditions.
作者
徐忠
赵丹
XU Zhong ZHAO Dan(School of Food Engineering, Harbin University of Commerce, Harbin 150076 ,China)
出处
《哈尔滨商业大学学报（自然科学版）》
CAS
2016年第6期668-671,691,共5页
Journal of Harbin University of Commerce：Natural Sciences Edition
关键词
大豆乳清废水
絮凝
应用
soybean whey wastewater
flocculation
application
