• 关键词：酱油废水  脱色  降解规律

• 基金项目：

• 田禹
• 哈尔滨工业大学市政环境工程学院,哈尔滨 150001

• 李朝林
• 哈尔滨工业大学深圳国际技术创新研究院,深圳 518057

• 郑蕾
• 哈尔滨工业大学市政环境工程学院,哈尔滨 150001

• 摘要：在试验研究的基础上,确定溶解氧、pH值、金属离子等对酱油废水色度降解的影响,明确了酱油废水色度构成物质的转化条件及适宜于COD和色度同步去除的运行控制条件.研究表明,在厌氧条件下,有机物质和色度构成物质同步去除,不发生明显的相互转化;在好氧条件下相当长的氧化时段中,色度构成物质及其它成分降解的中间产物重新转化造成色度增加,即存在着COD和色度的不同去除问题.控制水解酸化的pH在7.0～7.2的范围,向水中投加适量的Ca²⁺.

• Abstract：In order to study the decoloration of sauce wastewater, a series of experiments were conducted to determinate the effects of dissolved oxygen, pH and metal ions on decoloration. The conversion and operation conditions, under which decoloration synchronize with COD degradation, are described in this paper. The study shows that organic substances and coloring materials degrade synchronously without obvious transform under the anaerobic condition; however, the degradation intermediates interact and result in new coloring materials again under a long operating period of aerobic condition, i.e. the problem of asynchronous degradation of COD and color. Adjusting the pH in a range of 7.0～7.2, and adding appropriate metal ions dosage,especially Ca²⁺,the synchronous degradation of COD and color can be achieved and color transform repeatedly can be avoided effectively in treatment.

• Key words：sauce wastewater  decoloration  degrading principles

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