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臭氧预氧化处理葡萄酒废水

Keywords: 葡萄酒废水,预处理,臭氧氧化,液相色谱HPLC,GC/MS

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Abstract:

葡萄酒废水的季节性波动常造成生化处理系统不稳定,使传统的生化处理工艺难以满足新的污水排放标准的要求。研究了臭氧预处理工艺对葡萄酒废水的处理效果及主要控制参数,结果表明,单独的臭氧预氧化对COD几乎无去除效果,但对色度的去除可达到90%;采用O3/H2O2组合工艺可使COD的去除率提高4倍。经臭氧预处理的出水再采用SBR进行好氧处理时,出水COD能降至80mg/L以下,COD的降解速度及程度都高于未经臭氧处理的稀释原水。高效液相色谱(HPLC)分析显示,经臭氧处理后,除麦芽糖成分被完全去除外,其他各种成分的数量变化不大;GC/MS对废水中多酚类有机物的分析显示,臭氧预处理可将大量难降解的多酚类有机物分解,从而有助于后续生化处理的出水达到更高的污水排放标准。

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