Pilot Scale Study on Treatment of Spicy Condiment Wastewater by a New Short-Time Aerobic Process
Spicy condiment wastewater contains capsaicin, which significantly inhibits microorganisms in the biochemical system (especially aerobic bacteria), and has a great impact on the conventional A/O process. The research group has self-made pilot scale AAOO short-time aerobic device, which enables phosphorus accumulating bacteria and nitrifying bacteria to form dominant bacteria groups in the short-time aerobic tank and biological contact oxidation tank respectively, in order to avoid the impact of biological toxicity of capsaicin and effectively remove the characteristic factor TP of condiment wastewater. The results showed that the removal rates of COD, NH4+-N and TP in raw water reached 87.4％, 80.3％ and 89.44％ after 40 d membrane deposition; When the influent volume was 10 L·min-1, the reflux ratio of nitrification solution was 150％ and the aeration volume was 50 L·min-1, the system operates in the best state, and the removal rates of COD, NH4+-N and TP reach 95％, 88％ and 96％ respectively; The system operated continuously and stably for 80 d, and the effluent COD, NH4+-N and TP values were stable below 55 mg·L-1, 6.5 mg·L-1 and 0.5 mg·L-1, reaching the class I standard of GB8978—1996.The analysis results of fluorescence spectra of wastewater from each process section showed that the short-time aerobic process significantly reduced the fluorescence intensity of capsaicin like organic matter, and only the characteristic peaks of fulvic acid like and humic acid that are difficult to treat remained. This showed that the AAOO short-time aerobic combined process can reduce the biological toxicity of capsaicin to a certain extent, which may provide a broader idea for the application of AAOO process.
Picy wastewaterShort time aerobic deviceFilm formationThree dimensional fluorescence spectrum
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