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Method for treating washing wastewater of high-salt pickled vegetable by biology-physical chemistry combined technology

A combined technology, a technology for cleaning wastewater, applied in chemical instruments and methods, multi-stage water treatment, water/sewage treatment, etc. Tolerance, improved sludge life, improved effect

Inactive Publication Date: 2018-09-28
XIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems in the prior art that are greatly affected by the composition of wastewater, difficult to control treatment conditions, unstable effluent quality, and poor effluent, a method for treating high-salt kimchi cleaning wastewater with bio-physicochemical technology is provided.

Method used

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  • Method for treating washing wastewater of high-salt pickled vegetable by biology-physical chemistry combined technology

Examples

Experimental program
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Effect test

Embodiment 1

[0032] The high-salt kimchi cleaning wastewater of Xinfan Kimchi Factory in Xindu District, Chengdu, the properties of the remaining sludge are as follows: COD is 3443mg / L, suspended solids SS is 885mg / L, ammonia nitrogen is 48.6mg / L, total phosphorus is 11.22mg / L, color The temperature is 115, the pH is 5, and the salt content is 12.3g / L.

[0033] Take 100ml of kimchi wastewater, control the dosage of PAC to 150mg / L in the flocculation pretreatment stage, the dosage of PAM to 25mg / L, pH6, temperature 30°C, 250r / min fast stirring for 2min, 90r / min slow stirring for 2min; the anaerobic stage control pH value to 7 , the residence time is 24h, the reaction temperature is 38°C; the aerobic phase controls the pH value to 7, the residence time is 4h, and the aeration intensity is 1000ml / (min L); the alkaline stripping control pH value is 9, and the aeration intensity is 0.6m 3 / h, the reaction time is 2.5h, 220mg / L ferric chloride is added 90s before the end of the alkaline strippin...

Embodiment 2

[0035] The high-salt kimchi cleaning wastewater of Xinfan Kimchi Factory in Xindu District, Chengdu, the properties of the remaining sludge are as follows: COD is 4963mg / L, suspended solids SS is 660mg / L, ammonia nitrogen is 53.6mg / L, total phosphorus is 14.4mg / L, color The temperature is 110, the pH is 4.5, and the salt content is 10.39g / L.

[0036] Take 100ml of kimchi wastewater, control the dosage of PAC to 150mg / L in the flocculation pretreatment stage, the dosage of PAM to 25mg / L, pH7, temperature at 25°C, stir at 250r / min for 2min, and stir at 90r / min for 2min; in the anaerobic stage, control the pH value to 8 , residence time 20h, reaction temperature 38°C; aerobic stage control pH value 7, residence time 6h, aeration intensity 1000ml / (min L); alkaline stripping control pH value 10, aeration intensity 0.6m 3 / h, the reaction time is 2.5h, 240mg / L ferric chloride is added 120s before the end of alkaline stripping, the reaction temperature is 35°C; the pH is controlled b...

Embodiment 3

[0038] The high-salt kimchi cleaning wastewater of Xinfan Kimchi Factory in Xindu District, Chengdu, the properties of the remaining sludge are as follows: COD is 3236mg / L, suspended solids SS is 1062mg / L, ammonia nitrogen is 32.4mg / L, total phosphorus is 13.05mg / L, color The temperature is 110, the pH is 5, and the salt content is 11.75g / L.

[0039] Take 100ml of kimchi wastewater, control the dosage of PAC to 150mg / L in the flocculation pretreatment stage, the dosage of PAM to 25mg / L, pH6, temperature 30°C, 250r / min fast stirring for 2min, 90r / min slow stirring for 2min; the anaerobic stage control pH value to 7 , the residence time is 24h, the reaction temperature is 38°C; the aerobic phase controls the pH value to 7, the residence time is 4h, and the aeration intensity is 1000ml / (min L); the alkaline stripping control pH value is 9, and the aeration intensity is 0.6m 3 / h, the reaction time is 2h, 200mg / L ferric chloride is added 150s before the end of alkaline stripping, ...

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Abstract

The invention discloses a method for treating the washing wastewater of high-salt pickled vegetable by biology-physical chemistry combined technology, and solves the problems that the influence of wastewater content is great, the treatment condition is difficult to control, the water quality of effluents is not stable, the outlet water is poor, and the like in the prior art. The method comprises the following steps: (1) removing sols and suspensions in a wastewater body by using a composite flocculant; (2) introducing the obtained flocculation effluent into an anaerobic system to degrade and decompose most of organic matter in the water; (3) introducing the anaerobic effluent into an aerobic biochemical system to degrade and decompose residual organic matter and reduce the concentration ofNH3-H and total phosphorus (TP); (4) adjusting the pH value of the supernate of the aerobic effluent, carrying out blow-off under an alkaline condition to remove residual ammonia nitrogen, and addinga coagulant to remove phosphates before the alkaline blowing-off is completed to reduce the TP; and (5) carrying out deep treatment by adopting the adsorption of activated carbon to enable the indexes such as chemical oxygen demand (COD), NH3-H, TP, suspended solids (SS), turbidity, chroma and the like of the effluent to meet the first-level standard of the Integrated wastewater discharge standard (GB8978-2002). The method is suitable for the treatment of the washing wastewater of the high-salt pickled vegetable in a pickled vegetable factory, and has a certain application prospect.

Description

technical field [0001] The invention relates to the technical field of industrial wastewater treatment, in particular to a method for treating high-salt kimchi cleaning wastewater with a combination of biology and physicochemical technology. Background technique [0002] Sichuan kimchi has a long history and is known as "the bone of Sichuan cuisine". As an indispensable part of traditional dietary condiment, it is deeply respected and favored by people. Enterprise clusters with regional characteristics have formed around kimchi all over the country. The kimchi industry has become one of the iconic agricultural product production and processing industries in Sichuan Province. According to relevant data in the "Sichuan Pickle Industry Development Plan" (2009-2012), in Sichuan, pickle processing enterprises accounted for 70% of the province's vegetable processing enterprises, accounting for 78% of the provincial leading vegetable enterprises. After development, Sichuan has bui...

Claims

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Application Information

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IPC IPC(8): C02F9/14C02F101/30C02F103/32
CPCC02F1/283C02F1/5236C02F1/56C02F1/66C02F3/30C02F9/00C02F2101/30C02F2103/32C02F2301/08
Inventor 谷晋川杨红梅冉孟佳欧阳杰余乐温鑫张德航
Owner XIHUA UNIV
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