生物和物化组合法深度处理草甘膦废水工艺

为了深度处理草甘膦含磷废水使其达到排放标准,采用了固定化微生物厌氧和好氧生物处理以及聚合氯化铝铁(PAFC)絮凝物化处理相结合的方法,对化学氧化再用循环活性污泥法(CASS)处理后的草甘膦含磷废水进行了一系列的实验研究。考察了组合工艺各个阶段的停留时间、投加量、反应温度等复合工艺运行参数对结果的影响,优化确定了厌氧-好氧结合的生物法最佳操作参数和物化法的最佳投加量。结果表明,在厌氧停留时间为2h,好氧停留时间为6 h,PAFC投加量为20 mg/L的条件下,经过30 d的连续运行实验,新工艺对废水中化学需氧量(COD)的去除率达到95%,总磷去除率达到90%,氨氮去除率达到98%,且运行效果稳定。     

铁炭微电解-混凝沉淀-生物滤池组合工艺处理松节油加工废水研究

采用铁炭微电解-混凝沉淀-生物滤池组合工艺处理松节油加工废水,考察废水达标排放的可行性。试验结果表明:当铁屑投加量为100 g/L,铁、炭质量比为1∶1,PAM的投加量为8 mg/L,厌氧生物滤池(AF)停留70 h,好氧生物滤池(BAF)停留8 h,BAF的DO质量浓度为2~3 mg/L时,该组合工艺对CODCr、动植物油和色度的去除率分别达到99.07%、92.64%和82.73%,出水水质达到GB 8978—1996《污水综合排放标准》中一级标准的要求,该组合工艺对可生化性较差的松节油加工废水具有比较理想的处理效果。     

强化絮凝一生物接触氧化处理电子酸洗废水

采用强化絮凝和生化试验,确定了废水处理最佳工艺流程,研究了药剂种类、加药量对COD去除率的影响。结果表明,氧化絮凝剂对该有机废水有较好的净化效果,对生化处理具有促进作用,当氧化絮凝剂投加量150mg／L,停留时间7h时,系统进水COD为1500mg／L,经强化絮凝、两级好氧处理后,出水COD〈100mg／L,总去除率〉94％,达到了工业废水排放标准。     

臭氧-曝气生物滤池工艺深度处理石化废水

采用臭氧-曝气生物滤池(BAF)工艺对广东某石化废水经一般生化处理后进行深度处理,以提高废水的可生化性,探讨了废水的初始pH、臭氧投加量和催化剂等因素对臭氧氧化的影响,以及曝气生物滤池不同停留时间对废水COD去除率的影响。结果表明,进水COD约60~80 mg/L,臭氧投加量55.56 mg/L,BAF水力停留时间1.5 h,经组合工艺处理后出水COD低于30 mg/L,达到中水回用标准。     

微电解-A/O工艺处理电镀废水

采用微电解-A/O工艺处理浙江某电镀厂的废水,重点考察了微电解单元和A/O单元的工艺条件对废水处理效果的影响。微电解时调节电镀废水的pH值至3.0,曝气6h。A/O工艺的最佳条件为:运行温度20℃,曝气时间24h,溶解氧3mg/L,厌氧阶段葡萄糖的投加量1.40g/L,好氧阶段NaHCO3的投加量0.75g/L。采用微电解-A/O工艺处理电镀废水,出水中氨氮、总氮和COD的质量浓度均达到《电镀污染物排放标准》(GB 21900-2008),去除效果显著、稳定。     

厌氧水解-好氧-吸附工艺处理印染废水

采用厌氧水解-好氧-硅藻土吸附工艺对某印染废水进行处理实验,结果表明:COD总去除率达87.6%,色度总去除率达98%,出水水质达到了<纺织染整工业水污染物排放标准>(GB 4287-1992)-级排放标准要求.在给定条件下进行厌氧和好氧处理.并分别确定厌氧和好氧处理最佳反应时间为8～10 h和6～8 h;硅藻土在去除色度上效果显著,同时具有去除COD的能力,当硅藻土投加质量浓度≥5.0 g/L时,可使印染废水出水的色度和COD达到一级排放标准要求;若色度和COD指标仅需同时满足二级排放标准要求时,硅藻土投加质量浓度为2.0 g/L.     

AAO工艺+絮凝沉淀处理高COD废水

为解决某植物榨汁饮料厂的废水COD高、有异味等问题,研究了厌氧—缺氧—好氧(AAO)工艺和絮凝沉淀混合工艺对废水的处理效果。探索了初始浓度、曝气量、絮凝剂的种类和投加量等对废水处理效果的影响机制。实验结果表明,初始浓度为4000 mg/L的废水,经AAO工艺后COD去除率可达77%。继续投加合适的絮凝剂后废水COD去除率可达90%。处理后的废水澄清无异味,可进行后续处理排放。     

臭氧—曝气生物滤池深度处理印染废水研究

印染废水经物化和生化二级处理后,剩余部分可溶性难降解COD难以用常规方法去除。文章以臭氧氧化组合曝气生物滤池工艺处理上述废水,对臭氧投加量、氧化时间、曝气生物滤池停留时间、滤料选型做了多方面研究,最终结果表明:当臭氧投加量为40~50 mg/L,曝气生物滤池停留时间为3 h的条件下,经"臭氧+火山岩陶粒曝气生物滤池"工艺处理后COD平均值由95.9 mg/L降至55.3 mg/L,为该工艺的工程应用积累了理论基础。     

厌氧-好氧-臭氧-流化床组合工艺处理煤气废水试验研究

采用"厌氧-好氧-臭氧-流化床"组合工艺处理煤气废水,在进水COD<1 500 mg/L、ρ(NH4+-N)<100 mg/L、ρ(总酚)<320 mg/L、ρ(挥发酚)<180 mg/L的条件下,该工艺处理效果明显,对COD、酚和NH4+-N的去除率分别在95%、100%、96%左右。厌氧最佳酸化时间为48 h;好氧最佳水力停留时间为30 h;臭氧预氧化好氧出水,选取1L/min臭氧流量,反应30 min,流化床最佳水力停留时间为20 h。结果表明,"厌氧-好氧-臭氧-流化床"组合工艺不仅简洁、经济而且出水指标可达污水综合排放标准(GB 8978-1996)一级污水排放要求。     

内电解-厌氧-好氧工艺处理制药废水试验研究

采用“内电解-厌氧-好氧”工艺处理混合制药废水，试验证明：在厌氧段HRT=120h，好氧段HRT=48h条件下，当混合废水进水CODcr约为18600mg／L时．总COD去除率可达90％以上，出水达到GB8978-96二级排放标准。     

厌氧折流板反应器处理酱油废水的试验研究

采用厌氧折流板反应器(ABR)处理酱油生产废水,通过分析进出水COD、碱度以及容积负荷,研究ABR反应器对酱油生产废水的处理效果.结果表明,在35℃恒温条件下,连续运行阶段ABR反应器对cOD的去除率保持在87%以上,出水COD维持在1 000 mg·L~(-1)以下;色度去除率效果较佳,达到30%;并且具有较强的抗水力冲击负荷能力.ABR反应器对酱油废水具有良好的去除效率和稳定性.     

高效液相色谱法测定发酵酱油中的氨基酸含量及分析

采用高效液相色谱法分析了两种发酵酱油中的氨基酸。结果表明,低盐固态发酵酱油与高盐稀态发酵酱油中均含有丰富的氨基酸,8种必需氨基酸含量比例分别达到46.05%与41.45%。虽然低盐固态发酵酱油的总氨基酸与必须氨基酸的含量高于高盐稀态发酵酱油,但高盐稀态发酵酱油中呈味氨基酸特别是甜味和鲜味氨基酸的含量较高,从而使高盐稀态发酵酱油滋味更加鲜美。     

ABR对酱油废水脱色处理的试验研究

针对酱油废水组分复杂、色度较高的特点,在(35±1)℃下,采用厌氧折流板反应器(ABR)对酱油废水进行了处理试验,研究了该反应器处理酱油废水的脱色效果和运行特性。结果表明:当色度由150倍逐步增至750倍,COD由500 mg/L逐步增至6 500 mg/L时,色度去除率均在30%以上,最高可达50.2%,各格室色度沿程呈递减趋势;COD去除率维持在91.0%～95.1%。在COD去除率一定的情况下,当HRT为20 h时,色度去除率最高,为47.5%。     

Study on spontaneous ignition of stored food waste to be used for recycling

Although stored at near room temperature, a large amount of stored industrial food waste or their recycled material gradually heats up and then ignites. To understand this phenomenon, soy sauce squeezing residue produced from the soy sauce brewing process and fish meal residue from processing fish were examined. We used a thermo gravimetric/differential thermal analysis system, a highly sensitive heat flux calorimeter (C80) and a spontaneous ignition tester to study their thermal properties. We applied Frank–Kamenetskii's thermal ignition theory to obtain the critical ignition temperature (Tc) and the relationship between Tc and the pile height. Copyright © 2012 John Wiley & Sons, Ltd.     

Soy proteins for foods centering around soy sauce and tofu

In the Orient, soy proteins have been used for human consumption for centuries, during which various kinds of unique soy protein foods have been established. Some of these products, such as tofu, have a bland flavor, but there are also those products having a distinctive flavor and an aroma like fermented soy sauce. Both types are acceptable for worldwide populations. In earlier times, the consumption of these soy protein foods in the U.S. was mostly confined to Orientals. Recently, however, the koikuchi type of soy sauce has been consumed widely by non-Orientals through nationwide supermarkets. Annual production in the U.S. has reached more than 16,500 kl. Tofu has also become popular in the U.S. because of its bland flavor which enables it to be used in many dishes. Fermented soy sauce is completely different in the constituents of aroma and flavor from chemical soy sauce. Koikuchi shoyu is a typical Japanese type of fermented soy sauce characterized by a strong, appetizing aroma. The fermentation process consists of koji fermentation byAspergillus species and the subsequent brine fermentation, which contains lactic acid and alcoholic fermentations. Miso is a paste product produced through a similar fermentation. Tofu is a soy milk curd product made through a nonfermented process from soy milk.     

Fenton试剂深度处理酱油废水的试验研究

酱油生产废水COD高、成分复杂、色度高,是一种较难处理的有机废水.经过常规工艺处理,出水有时仍难达标.采用Fenton试剂对生化出水进行深度处理研究,对氧化时间、Fenton试剂配比与投加量、pH、温度等因素对处理效果的影响进行了探讨.结果表明,在正交试验得出的最优条件下,出水水质达到国家排放标准.     

Color control of Japanese soy sauce (shoyu) using membrane technology

The present study systemically decolorized soy sauce using a membrane process to analyze the separation mechanism. An ultrafiltration (UF) membrane (NTU-2120) exhibited only slight decolorization ability. A nanofiltration (NF) membrane with a lower molecular weight cut-off and produced by sulfonated polysulfone (NTR-7400 series) rather than polyvinyl alcohol/polyamide (NTR-7250) had higher decolorization ability. The NF membranes rejected total nitrogen by 17–24%, unsalted soluble solid content by 24–32%, reducing sugar by 25–43%, and amino acids by 10–25%. The NTR-7400 series membrane rejected lactic acid by 6–9%, and pyroglutamic acid by 11–21%; other quality indexes were maintained. In the NF membrane processes, higher rejection of acidic amino acids than neutral and base amino acids was observed. The separation performance was governed by the electrical effect as well as the sieve effect. Soy sauce color could be controlled by blending NF membrane-processed soy sauce with feed soy sauce. Color can be matched to preference in accordance with dishes by suitably blending NF membrane-processed soy sauce with feed soy sauce.     

填充PP耐染色性能的测试评价方法研究

以番茄酱、酱油、植物油、食盐和去污剂为污染液,研究填充PP在常温高浓度、中温正常浓度、高温高浓度和高温正常浓度四种不同浸泡条件下耐染色性能的变化情况.结果表明:高温(65℃)正常浓度连续浸泡24h是模拟洗碗机在洗涤过程中染色变化的最佳条件,采用目测法评价结果与电脑测色仪测试的色差值变化基本一致,用色差值来评价填充PP的...     

DEODORIZATION BY SUPERHEATED STEAM DRYING

ABSTRACT

A new deodorization process using superheated steam drying has-been applied to removing unwanted soy sauce cake odors (press-filter residue of soy sauce) and has been successfully operated in a commercial plant since 1980. The main body of the dryer is a cylindrical vessel having a steam jacket outside and a high speed agitator inside. The cake was heated and dried not only by superheated steam direct-heat but also by saturated steam indirect-heat. Various measures were taken to prevent the spontaneous fire due to the oxidation of the oil contained in the cake. Likewise, this plant has been used to roast rice bran which also has a rich content of oil. The treated bran can be changed to an edible cereal and be stored at room temperature without any deterioration for more than six months.     

GC/MS测定酱油中3-氯丙醇含量的不确定度评定

该实验按照国家标准GB/T 5009.191-2006《食品中氯丙醇含量的测定》第一法,采用稳定性同位素稀释的气相色谱质谱法测定酱油制品中3-氯丙醇的含量。通过对3-氯丙醇的测定进行测量不确定度的评估,分析和识别测定过程中不确定度的来源并对其进行评定。本方法较为全面地评定了气相色谱—质谱联用仪测定酱油中3-氯丙醇的不确定度。