中国酿造2024,Vol.43Issue(10) :194-198.DOI:10.11882/j.issn.0254-5071.2024.10.027

酿酒废水处理中化学除磷工艺优化

Optimization of phosphorus removal process by chemical method in Baijiu brewing wastewater treatment

曾伟 宋珊 苏永平 李杰 于昌文 王强
中国酿造2024,Vol.43Issue(10) :194-198.DOI:10.11882/j.issn.0254-5071.2024.10.027

酿酒废水处理中化学除磷工艺优化

Optimization of phosphorus removal process by chemical method in Baijiu brewing wastewater treatment

曾伟 1宋珊 1苏永平 1李杰 1于昌文 1王强1
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作者信息

  • 1. 泸州老窖股份有限公司,四川 泸州 646000
  • 折叠

摘要

为优化酿酒废水处理工艺的化学除磷环节,采用单因素试验结合响应面法探究初始碱度、初始pH和聚合硫酸铁(PFS)添加量对酿酒废水化学除磷的影响,对除磷条件进行优化,并在实际废水处理中验证其可行性及运行效果.结果表明,最佳除磷工艺为初始碱度27 mmol/L、初始pH值7.0、PFS添加量0.1%.此优化条件下,除磷效率最高可达98.06%,初始碱度、初始pH均为影响聚合硫酸铁除磷效果的关键因素.2023年在实际酿酒废水化学除磷环节中除磷率可高达98.8%,且效果稳定,因此得到的最佳酿酒废水除磷工艺具有实用性及一定的参考价值.

Abstract

In order to optimize the phosphorus removal process by chemical method of Baijiu brewing wastewater treatment process,the effects of initial alkalinity,initial pH,and polyferric sulfate(PFS)on thephosphorus removal of Baijiu brewing wastewater were investigated by single factor test com-bined with response surface method.The phosphorus removal conditions were optimized,and their feasibility and operational effects were verified in actual wastewater treatment.The results showed that the optimized phosphorus removal process was as follows:initial alkalinity 27 mmol/L,initial pH 7.0,and PFS addition 0.1%.Under these optimal conditions,the highest phosphorus removal efficiency could reach 98.06%,and the initial alkalinity and initial pH were the key factors affecting the phosphorus removal efficiency of polyferric sulfate.In 2023,the phosphorus removal rate in the actual phosphorus removal process by chemical method of Baijiu brewing wastewater could be as high as 98.8%,and the effect was stable,so the optimal phosphorus removal process of Baijiu brewing wastewater had practical and certain reference value.

关键词

化学除磷/酿酒废水/碱度/运行条件

Key words

phosphorus removal by chemical method/Baijiu brewing wastewater/alkalinity/operating condition

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基金项目

泸州老窖酿酒有限责任公司污水站提标技改项目(川投资备[2017-510504-77-03-232294]JXQB-0437号)

出版年

2024
中国酿造
中国调味品协会 北京食品科学研究院

中国酿造

CSTPCD北大核心
影响因子:0.759
ISSN:0254-5071
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