酱腌菜加工废水处理技术综述

Review on Treatment Technology of Vegetable Pickling Waste Water

蔬菜腌制是一种世界范围内通行的、历史悠久的蔬菜加工方法,但其产生的废水含有大量的盐分和有机物,直接排放会对生态环境造成恶劣影响。因此在许多国家和地区对于此类废水排放的法规变得越来越严格,同时对废水中有机物和盐分的去除提出了要求。高盐有机废水的处理涉及物理化学方法和传统生物处理方法,生物处理方法经济有效但易被高盐度影响,物理化学方法可以对盐分进行去除但成本高昂。目前,仍没有针对此类废水的兼具稳定处理效果和经济性的综合处理方案。本文对国内外主要关注的酱腌菜高盐有机废水可行或具有潜力的处理技术进行综述,总结高盐度对污水生物处理技术的影响,评述相关工程案例,讨论高盐度有机废水处理存在的问题及技术发展趋势。

Vegetable pickling is a traditional and worldwide popular method for processing vegetables.But the discharge of vegetable pickling contains a large amount of salinity and organic content,which may adversely affect the ecological environment when discharged without treatment.Therefore,in many countries and regions,the regulations on the discharge of such waste water are becoming stricter and stricter,and the removal of organic matter and salt in waste water is also required.Treatment of such waste water involves physico-chemical methods and conventional biological methods.Biological treatment of saline waste water is economic but unstable.While the costs of physico-chemical methods are particular high.Up to now,there is still no comprehensive treatment plan for this kind of waste water with stable treatment effect and economic efficiency.This article summarized treatment methods that are effective or potential for saline organic pickling industry waste water as well as the effects of high salinity on waste water treatment process.In addition,it reviewed some successful examples and discussed some problems and trends in the treatment of saline waste water.