食品工业废水处理实践

On Wastewater Treatment Practice in the Food Industry

食品工业废水的主要特点是有机型污染,可生化性较好,水质水量不稳定,废水中COD、BOD5、氨氮、总磷及动植物油浓度较高。现行的国家标准和地方管理对排放水质要求较高。因此,去除废水中的有机物、悬浮物的同时,高效的脱氮、除磷,确保出厂废水达到排放标准要求是工艺设计的关键所在。文章简要介绍了废水的产生环节、主要污染指标和源强,“格栅+隔油沉淀+调节+气浮+IC厌氧塔+A/O+沉淀”的工艺思路、工艺过程的设计参数、主要配套设备及建成后的运行情况。建成后出水水质可以满足《污水综合排放标准》(GB8978-1996)表4二级标准要求及产业集聚区污水处理厂接管标准要求。

The main characteristics of wastewater in the food industry are organic pollution,good biodegradabili⁃ty,unstable water quality and quantity,high concentration of COD,BOD5,ammonia nitrogen,total phosphorus and animal and vegetable oils in wastewater.The current national standards and local management have higher requirements for the quality of discharge water.Therefore,the key to the process design is to efficiently remove the organic matter,suspended matter,nitrogen and phosphorus from the wastewater to ensure that the effluent meets the discharge standards.This paper briefly introduces the production process,main pollution indicators and source intensity of wastewater,the design idea of“grid+oil separation precipitation+adjustment+floata⁃tion+IC anaerobic tower+A/O+precipitation”,the design parameters of the process,the main supporting equipments and the operation situation after construction.Once completed,the effluent quality can meet the secondary standard for wastewater discharge guideline(GB8978-1996)and the requirement of sewage treatment plant in the industrial agglomeration area.