文献类型： 外文期刊
作者： Zuo, Jinlong 1 ; Wang, Xiaoyue 1 ; Yang, Xinguo 1 ; Chen, Daxiang 1 ; Wang, Xuming 2 ;
作者机构： 1.Harbin Commercial Univ, Life Sci & Environm Sci Res Ctr, Harbin 150076, Peoples R China
2.Beijing Acad Agr & Forestry Sci, Beijing Agrobiotechnol Res Ctr, Beijing Key Lab Agr Genet Resources & Biotechnol, Beijing 100097, Peoples R China
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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