文献类型： 会议论文
第一作者： Zuo Jinlong
作者： Zuo Jinlong 1 ; Liu Zhiwei 2 ; Li Biao 2 ; Tang Hanqing 2 ; Yan Fei 2 ; Wang Xuming 3 ;
作者机构： 1.Research Center on Life Sciences and Environmental Sciences, Harbin University of Commerce Key Research Laboratory of Cancer Prophylaxis and Anticancer Drugs, Ministry of Education Key Laboratory of Food Science and Engineering,College of Food Engineering, Harbin University of Commerce Harbin, China
2.Research Center on Life Sciences and Environmental Sciences, Harbin University of Commerce Key Research Laboratory of Cancer Prophylaxis and Anticancer Drugs, Ministry of Education
3.Beijing Agro-Biotechnology Research Center Beijing Academy of Agriculture and Forestry Sciences Beijing, China
关键词： Anaerobic -SBR;COD;Sauce water;Color;Removal effect
会议名称： International conference on agricultural engineering and food engineering
主办单位：
页码： 1078-1081
摘要： The removal effect on sauce wastewater treatment by anaerobic-SBR was investigated in this paper, and the removal effect of wastewater COD, ammonia and orthophosphate was studied. Then the sauce wastewater decolonization was implemented. The results showed that influent COD, ammonia and orthophosphate was at about 2000 mg/L, 80.7mg/L and 7.1mg/L, the removal efficiency of COD, ammonia and orthophosphate was at 96.5%, 95.3% and 97.2% respectively. When the sauce wastewater color is about 200 degrees with PAC adding dosage 10～40mg and activated carbon adding dosage 1.5～3.0g, the effluent color can decrease lower than 50 degree. So the anaerobic-SBR process was a suitable wastewater treatment process for sauce wastewater.
分类号： s2
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[7]Removal of COD from piggery wastewater using a lab-scale UASB reactor. Yan, Fei,Zuo, Jinlong,Yan, Fei,Qiu, Tianlei,Wang, Xuming. 2012
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