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High-salinity sewage treatment technology for vegetable products

A technology of high-salt sewage and treatment process, which is applied in water/sewage treatment, biological water/sewage treatment, flotation water/sewage treatment, etc., and can solve the problem of organic matter not being harmlessly treated, polluted, and unsatisfactory effects, etc. question

Inactive Publication Date: 2019-07-05
青岛永芳源食品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, some manufacturers adopt coarse filtration, ultrafiltration, desalination, etc. for the organic sewage produced by pickled vegetables and kimchi. treatment to decompose organic matter and remove nitrogen, but the effect is not satisfactory

Method used

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  • High-salinity sewage treatment technology for vegetable products
  • High-salinity sewage treatment technology for vegetable products

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Embodiment Construction

[0021] attached figure 1 It is a process flow diagram of the present invention, and a specific implementation mode is provided, and the present invention will be further described in detail below in conjunction with the accompanying drawings.

[0022] A vegetable product high-salt sewage treatment process, comprising the following steps:

[0023] (1) Filtration and impurity removal: the high-salt sewage from the workshop wastewater discharge outlet is first filtered through coarse and fine grids to remove larger impurities, and then further removed by a microfilter to remove impurities above 20 mesh impurities;

[0024] (2) Degreasing: The high-salt sewage after filtering and removing impurities enters the degreasing tank, and the scraper set in the degreasing tank moves back and forth to scrape off the oil floating on the surface;

[0025] (3) Salinity adjustment: The high-salinity sewage after oil removal enters the salinity adjustment tank for salinity and pH adjustment. ...

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Abstract

The invention relates to the technical field of sewage treatment, and provides a high-salinity sewage treatment technology for vegetable products. The high-salinity sewage treatment technology comprises the steps of filtering for impurity removal, oil removal, salinity and pH adjustment, microorganism biochemical treatment, inclined-pipe precipitation, sterilization, secondary filtering for impurity removal, reverse osmosis, sea water desalination and selective electrodialysis. The high-salinity sewage treatment technology has the advantages that after high-salinity sewage is treated, impurity-containing parts are discharged after reaching the standard, high-salinity saline water obtained after water purification and concentration returns to a workshop for recycling, and the pollution to the environment is greatly reduced; meanwhile, through microorganism biochemical treatment, organic matter in the sewage can be quickly degraded, and the COD value of the sewage is effectively lowered.

Description

technical field [0001] The invention relates to the technical field of sewage treatment, in particular to a high-salt sewage treatment process for vegetable products. Background technique [0002] Pickled vegetables and kimchi will produce a large amount of wastewater from cleaning to pickling. The pickling wastewater discharged after pickling is organic sewage. The salt content of the wastewater is 400-45000ppm, the total salt is about 15000ppm on average, and the COD is generally 1000- 1500ppm, if it is discharged directly without treatment, it will cause serious pollution to both soil and groundwater. At present, some manufacturers adopt coarse filtration, ultrafiltration, desalination, etc. for the organic sewage produced by pickled vegetables and kimchi. Treatment to decompose organic matter and remove nitrogen, but the effect is not ideal. Contents of the invention [0003] The purpose of the present invention is to provide a high-salt sewage treatment process for ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C02F9/14C02F101/30
CPCC02F1/001C02F1/24C02F1/32C02F1/40C02F1/441C02F1/444C02F1/4693C02F1/66C02F3/30C02F3/34C02F9/00C02F2001/007C02F2101/30C02F2303/04Y02A20/131
Inventor 刘小刚王喆王磊王正兵张伟万程飞
Owner 青岛永芳源食品有限公司
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