O+A/O-MBBR工艺系统对食品加工废水处理特性研究

Study on Treatment Characteristics of Food Processing Wastewater by O+A/O-MBBR Process System

构建O+A/O-MBBR工艺系统试验装置对食品加工废水进行处理。研究不同温度(T)、填充率(PR)、溶解氧(DO)、水力停留时间(HRT)、回流比(R)对O+A/O-MBBR工艺系统污染物去除性能的影响。结果表明,O+A/O-MBBR工艺系统在20℃、PR为35%、DO为4.5 mg/L、HRT为16 h和R为200%条件时,对COD、氨氮、总氮浓度分别为1035.3~1360.8 mg/L、 116.2~143.6 mg/L、124.4~168.2 mg/L,pH为6.8~7.3的食品加工废水有较好的处理效果(去除率分别为94.04%、91.73%和76.18%),处理后的废水达到《肉类加工工业水污染物排放标准》(GB13457-1992)中的标准。

O+A/O-MBBR process system test equipment was constructed to treat food processing wastewater.The effects of O+A/O-MBBR process system on pollutant removal performance under different temperature(T),filling rate(PR),dissolved oxygen(DO),hydraulic retention time(HRT)and reflux ratio(R)were studied.The results showed that O+A/O-MBBR process system had a good treatment effect on food processing wastewater with COD concentration of 1035.3~1360.8 mg/L,NH 3-N concentration of 116.2~143.6 mg/L,TN concentration of 124.4~168.2 mg/L and pH of 6.8~7.3(the removal rates was 94.04%,91.73% and 76.18%,respectively)when the reaction temperature was 20℃,the filling rate was 35%,the dissolved oxygen was 4.5 mg/L,he hydraulic retention time was 16 h and the reflux ratio was 200%.The treated wastewater met the standards in the discharge standard of water pollutants for meat packing industry(GB13457-1992).