Study on Effect of Soy sauce wastewater by SBR process

文献类型： 外文期刊

第一作者： Zuo, Jinlong

作者： Zuo, Jinlong;Wang, Xiaoyue;Yang, Xinguo;Chen, Daxiang;Wang, Xuming

作者机构：

关键词： soy sauce wastewater;SBR;COD

期刊名称：PROCEEDINGS OF THE 2016 6TH INTERNATIONAL CONFERENCE ON MACHINERY, MATERIALS, ENVIRONMENT, BIOTECHNOLOGY AND COMPUTER (MMEBC)

ISSN： 2352-5401

年卷期： 2016 年 88 卷

页码：

收录情况： SCI

摘要： In this study, soy sauce wastewater was treated with SBR process. The effects of culture time, pH and aeration time on the removal of COD were investigated. The SBR process is a biological treatment method with simple structure and nimble operation. In this paper in order to study the removal effect of soy sauce wastewater, the SBR process was divided into anoxic stirred for 0.5h, pH was controlled 5-9, and aerated for 1-3 hours. The initial COD, ammonia nitrogen, orthophosphate concentration of soy sauce wastewater is 1500-2000mg/L, 75-99mg/L, 9-12mg/L. The result shows that when solution pH was 7, the aeration time was 3h, COD removal rate reached 86.2%, ammonia nitrogen removal rate reached 83.67%, and orthophosphate removal rate reached 88.9%.

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