膜生物反应器处理酱油废水的工艺研究

依托实际处理工程,针对酱油废水处理难点,开展膜生物反应器处理酱油废水的中试研究,分析了水力停留时间,溶解氧,pH和MLSS对出水水质的影响。在确定膜生物反应器适宜运行条件的基础上,对比了MBR和实际运行的二级SBR+气浮工艺的处理效率。研究表明,在水力停留时间为10h,ρ(DO)为2 5mg L,pH为7 8,ρ(MLSS)为8～9g L的条件下,膜生物反应器具有较好的处理效果,出水稳定达到一级排放标准,避免了在SBR中存在的CODCr和色度不能同步去除的问题。膜生物反应器中生物相研究表明,菌胶团、丝状菌、原生动物等构成膜生物反应器更为复杂的生态系统,使膜生物器的抗冲击性负荷的能力更强,在高、低负荷时都有稳定的处理效果。 

Study on the Treatment of Sauce Wastewater by MBR

Based on the practical engineering and aimed at the difficulties in treating sauce wastewater, a series experiments were conducted to investigate effects of HRT, DO, pH and MLSS on the effluents qualities. According to the optimum operation conditions for MBR, the efficiencies of MBR and two-stage SBR-air flocculation process were compared. Satisfactory efficiencies in MBR were obtained with HRT at 10 h, DO at 2.5 mg/L, pH at 7.8 and MLSS at 8～9 g/L. In this way, the effluent met the national first grade discharge standard steadily and avoided the non-synchronous degradation of CODCr and color. Analysis of the biophase in MBR indicated that zoogloea, filamentous bacteria and protozoan, etc. contributed to a more intricate biosystem than MBR, which provided MBR a better ability in resisting impulse loading and resulted in stable treatment efficiency both at high and low loading.