凉果行业水污染特征及全过程控制技术

Water pollution characteristics and whole process control technologies in preserved fruit industry

针对我国南方特色的蜜饯制品凉果加工过程中产生的水污染问题,解析其废水来源与特征,系统研究凉果行业节水、废料利用和废水处理的技术路线、途径和工艺。按照"源头节水、中间减污、末端治污"的水污染全过程控制技术路线,从清洁生产角度提出基于"超声波节水清洗+工序水分质回用"的果蔬清洗与果坯脱盐漂洗节水技术;从循环经济角度提出腌渍液经真空浓缩+离子交换脱盐后制成低盐饮料及结晶盐回用,废糖液经过滤+澄清+脱色后再生回用及生产副产品的废料综合利用技术;针对凉果废水含盐量和COD高、水质变幅大等特征,从达标减排角度提出生化处理+脱盐处理组合工艺;并提出推动凉果企业清洁化改造,倡导行业集约化发展的对策建议。

In terms of specific water pollution problem derived from the processing of preserved fruit in southern China,the origin and characteristics of the wastewater were analyzed,and a systematic study on the technical route,approaches and processes of water saving,waste utilization and wastewater treatment in the industry performed.From a perspective of cleaner production and based on a whole processing control technical route,i.e.“source water saving,intermediate pollutant control,end treatment”,a water saving technology using ultrasonic wave and water recycling was proposed for cleaning fruits and vegetables and desalination and rinse of fruit billet.From a perspective of circular economy,a comprehensive utilization technology by curing-liquid vacuum concentration and ion exchange was proposed for low-salt drink production and crystalloid salt recycling;the waste sugar solution as well as by-product waste were recycled through filtration,clarification and decoloration by this technology.From a perspective of emission reduction,a combined biological and desalination technology was proposed for the treatment of wastewater aiming at its high salt and COD and highly variable water quality.Moreover,cleaner transformation and intensive development suggestions which could help to save water resources,reduce wastewater discharges and promote cleaner production level were proposed to promote the sustainable development of the preserved fruit industry.