酱香型白酒酿造企业污水好氧处理工艺比较

Comparison of aerobic treatment process of wastewater in sauce-flavor liquor

酱香型白酒酿造企业污水是一种典型的高氨氮有机废水,通常会采用两级常温厌氧—好氧—固定化微生物组合工艺,其中就好氧处理工艺段进行比较选择,比较应用普遍性高的序列间歇式活性污泥法(SBR)、生物脱氮除磷法(AAO)及其生物氧化沟法的处理效果。在实际运用时要针对不同的工艺选择合适的措施。

The wastewater from the sauce-flavor liquor brewing enterprise is a typical high ammonia nitrogen organic wastewater,usually using a two-stage normal temperature anaerobic-aerobic-immobilized microorganism combination process,in which the aerobic treatment process section is compared for selection and application the treatment effect of the universal sequence intermittent activated sludge method(SBR),biological nitrogen and phosphorus removal(AAO)and its biological oxidation ditch method.In practical application,appropriate measures should be selected according to different processes.