果皮混凝剂的无机改性及其性能研究

A study of inorganic modification of fruit-peel coagulant and its performance

为提升果皮混凝剂(HFP)的稳定性,采用硅铁元素对HFP进行改性,制备出无机改性果皮混凝剂(IMHFP)。以模拟生活污水为试验水样,通过混凝试验研究了IMHFP投加量、原水浊度、 pH值、沉降时间对其混凝性能的影响,对比研究了IMHFP与新鲜HFP的混凝性能与稳定性情况,并对混凝机理进行分析。结果表明,IMHFP对于浊度、色度与总磷的去除效果略优于HFP,二者对COD的去除效果基本相当;IMHFP具有更广的pH值适用范围(6~11)。储存一段时间后,IMHFP未出现变质现象,且其除浊和除色效果稳定;而HFP出现颜色加深和腐败现象,除浊率和除色率分别由新鲜HFP的91.21%和81.29%急剧下降至储存35 d后的78.33%和61.37%。

In order to improve the stablility of fruit-peel coagulant(HFP),inorganic modified fruit-peel coagulant(IMHFP)was prepared by modifying HFP with ferrosilicon element.Taking simulated domestic sewage as the experimental water sample,the influence of IMHFP dosage,raw water turbidity,pH value,sedimentation time on coagulation performance was studied through coagulation experiment,the coagulability and stablility of IMHFP and fresh HFP were compared with the coagulation mechanism analyzed at the same time.The results showed that,IMHFP had a better removal efficiency on turbidity,chroma and total phosphorus than HFP,however,the removal rates of COD by the above two coagulants were basically the same;IMHFP has a wider pH adaptive range(6~11).After a period of storage,no metamorphic phenomenon appeared in IMHFP,and its turbidity and chroma removal effect was stable.However,the color of HFP deepened and corruption phenomenon appeared,the removal rates of turbidity and chroma sharply decreased from 91.21%and 81.29%(fresh HFP)to 78.33%and 61.37%(HFP has been stored for 35 days)respectively.