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榨菜废水水质特性及其对活性污泥沉降性能的影响
引用本文:李哲,周健,曾朝银.榨菜废水水质特性及其对活性污泥沉降性能的影响[J].给水排水,2005,31(11):57-60.
作者姓名:李哲  周健  曾朝银
作者单位:重庆大学城市建设与环境工程学院三峡库区生态环境教育部重点实验室,重庆,400045
基金项目:重庆市科委资助项目(7986)。
摘    要:针对榨菜废水处理过程中极易发生污泥沉降性能恶化的现象,探讨了榨菜废水水质及其 陈化对污泥沉降性能影响的原因。研究发现:榨菜废水陈化后水质特性发生了变化,其中滋生了大 量特殊的短杆状、弧状微生物群,并发现这些微生物群造成了活性污泥絮体能量水平的提高和其中 亲水性物质的增加,这是导致活性污泥沉降性能恶化的主要原因。研究表明,在工程应用中榨菜废 水处理系统调节池停留时间不宜过长。

关 键 词:榨菜废水  污泥沉降性能  微生物群
修稿时间:2004年12月15

Nature of the vegetable processing wastewater and its influence on the secondary sedimentation in activated sludge process
Li Zhe,Zhou Jian,Zeng Chao-yin.Nature of the vegetable processing wastewater and its influence on the secondary sedimentation in activated sludge process[J].Water & Wastewater Engineering,2005,31(11):57-60.
Authors:Li Zhe  Zhou Jian  Zeng Chao-yin
Abstract:The deterioration of sludge settling property at secondary sedimentation tank of activated sludge process treating vegetable processing (salt-preserved pickle, a Sichuan special) wastewater was discussed. The research result showed that at the dated raw wastewater huge amount of microorganisms of special short bacilliform or arc-form germs were grown-up, by them the energy level of the activated sludge floes increased and build up of hydrophilic substances, all these caused the deterioration of sludge settling property. It was believed that best the raw wastewater could not stay in the regulating tank for too long time.
Keywords:Vegetable processing wastewater  Settling property of activated sludge  Microorganism
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