降低白酒废水中化学需氧量(COD)的工艺研究

Study on Technology of Reducing Chemical Oxygen Demand(COD)in Liquor Wastewater

本次实验通过采用“厌氧+好氧”相结合的方式来处理白酒生产废水。厌氧消化工艺利用大量的厌氧微生物去除氨氮等污染物质,并伴随着气体的产生,具有污泥量小、产气可以再利用、能耗低等优点;后续好氧工艺继续处理降低COD;接着结合反硝化发酵工艺还原水体中的亚硝酸盐,净化水体。第一阶段厌氧发酵优组合为温度35℃,时间6 d,厌氧菌用量5 mL,pH值为6;第二阶段有氧发酵优组合为温度35℃,pH值为8,时间7 d,硝化细菌0.03 mL;第三阶段反硝化发酵优组合为pH值为7,温度30℃,时间8 d,反硝化菌用量0.1 mL。最后COD降到国家排放标准便可达标排放。

In this experiment,the method of"Anaerobic+aerobic"was adopted.The anaerobic digestion process uses a large number of anaerobic microorganisms to remove ammonia nitrogen and other pollutants,and with the production of gas,it has the advantages of small sludge,gas production can be reused,low energy consumption;the subsequent aerobic process continues to reduce COD;then combined with the denitrification fermentation process to reduce the nitrite in the water body and purify the water body.In the first stage,the optimal combination of anaerobic fermentation is 35℃,6 days,5 mL of anaerobic bacteria,7 days of pH;in the second stage,the optimal combination of aerobic fermentation is 35℃,8 days of pH,0.03 mL of nitrifying bacteria;in the third stage,the optimal combination of denitrifying fermentation is 7,30℃,8 days of time,0.1 mL of denitrifying bacteria.Finally,COD can reach the national emission standard.