SBR法处理味精废水脱氮机理研究

味精生产过程中产生的废水有机物及氨氮含量较高,一直影响味精行业废水处理达标排放。文章采用SBR法对某企业味精废水进行处理,通过连续多周期的DO、pH、COD、NH3-N、NO3--N和TN跟踪研究,分析得到了该反应工艺的主要脱氮机理,确定该工艺在曝气反应阶段存在明显的同步好氧硝化反硝化。连续20个周期的进出水NH3-N与COD监测结果表明,该反应工艺能稳定运行并保证NH3-N和COD的脱除率分别达到98.9%和90%以上,出水NH3-N和COD分别稳定在5mg/L和100mg/L以下,远远低于国家味精行业废水排放标准。该研究表明此工艺具有很强的废水处理稳定性,可以在整个味精行业推广,并提出了在提高进水负荷、取消静置反硝化及缩短曝气反应时间上进一步优化SBR水处理工艺的建议。

Mechanism of Denitrification of Monosodium Glutamate Wastewater in SBR

It is difficult to treat wastewater from production of monosodium glutamate for discharge eligibly due to high concentration of organic matter and NH3-N in water.Wastewater from a plant of monosodium glutamate was treated with SBR.By tracking analysis of DO,pH,COD,NH3-N,NO3--N and TN for lots of cycles in SBR,the mechanism of denitrification was analyzed comprehensively.Aerobic simultaneous nitrification and denitrification was determined in SBR.Results of continuous influent and effluent water analysis of COD and NH3-N for 20 circles also showed SBR was able to run smoothly to discharge eligibly.The removal rate of COD and NH3-N exceeded 90% and 98.9% respectively.The effluent water concentration of COD and NH3-N was steadily under 100mg/L and 5mg/L respectively.It indicated the process of SBR could be promoted in the monosodium glutamate industry.Increasing load of influent wastewater,cancelling of rest and shortening of aeration were proposed for optimizing the technology of denitrification.