餐饮废水治理方法的研究

对餐饮废水进行了实验研究。综合国内外对餐饮废水处理的工艺及原理。研究了一种经济实用的处理方法。结果表明 ,采用复合新型混凝剂 ,将废水经过混凝沉淀、砂滤及活性炭吸附深度处理后 ,达到国家正常排放标准 ,经过消毒处理后的水可用于生活杂用水。     

生物膜反应器连续处理餐饮废水

用生物膜反应器连续处理餐水能有效降低废水中的ＢＯＤ及ＣＯＤ浓度。研究了水力停留时间对有机物去除率的影响,结果表明当水力停留时间大于７．８ｈ时,废水的ＣＯＤ,ＢＯＤ及ＴＳＳ的去除率均高于９０％。实验操作时,水力停留时间应略大于５．７ｈ。     

Carbonyl compounds in dining areas, kitchens and exhaust streams in restaurants with varying cooking methods in Kaohsiung, Taiwan

Eighteen carbonyl species in C₁–C₁₀ were measured in the dining areas, kitchens and exhaust streams of six different restaurant types in Kaohsiung, southern Taiwan. Measured results in the dining areas show that Japanese barbecue (45.06 ppb) had the highest total carbonyl concentrations (sum of 18 compounds), followed by Chinese hotpot (38.21 ppb), Chinese stir-frying (8.99 ppb), Western fast-food (8.22 ppb), Chinese–Western mixed style (7.38 ppb), and Chinese buffet (3.08 ppb), due to their different arrangements for dining and cooking spaces and different cooking methods. On average, low carbon-containing species (C₁–C₄), e.g., formaldehyde, acetaldehyde, acetone and butyraldehyde were dominant and contributed 55.01%–94.52% of total carbonyls in the dining areas of all restaurants. Meanwhile, Chinese–Western mixed restaurants (45.48 ppb) had high total carbonyl concentrations in kitchens mainly because of its small kitchen and poor ventilation. However, high carbon-containing species (C₅–C₁₀) such as hexaldehyde, heptaldehyde and nonanaldehyde (16.62%–77.00% of total carbonyls) contributed comparatively with low carbon-containing compounds (23.01%–83.39% of total carbonyls) in kitchens. Furthermore, Chinese stir-frying (132.10 ppb), Japanese barbecue (125.62 ppb), Western fast-food (122.67 ppb), and Chinese buffet (119.96 ppb) were the four restaurant types with the highest total carbonyl concentrations in exhaust streams, indicating that stir-frying and grilling are inclined to produce polluted gases. Health risk assessments indicate that Chinese hotpot and Japanese barbecue exceeded the limits of cancer risk (10^− 6) and hazard index (= 1), mainly due to high concentrations of formaldehyde. The other four restaurants were below both limits.     

餐饮废水生物处理试验

采用活性污泥生物反应器对餐饮废水进行处理 ,考察了溶氧浓度、细胞平均停留时间、曝气时间以及污泥负荷对反应器处理效果的影响。     

基于油水分离的餐饮废水破乳化技术研究

餐饮废水中乳化油的分离处理一直是一个技术难题,文章分别采用物理机械方法和物理化学方法对餐饮废水进行了破乳化研究。通过对比试验结果和分析破乳机理,总结出各方法不同的破乳特点。结果表明,温度越高分离效果越好,但在实际应用中,保持在50～60℃即可。低功率的超声波可以促进破乳效果,但超过30W,又会使溶液发生乳化反应。小分子醇类的加量越多,破乳化作用越强;醇类单链越长,分离效果越好。加入无机盐,在一定程度上可以加快破乳化速度,但效果并不明显。