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Study on Technology of Anaerobic- SBR Process for Sauce Wastewater Treatment

机译：厌氧-SBR工艺处理酱汁废水的技术研究

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The removal effect on sauce wastewater treatment by anaerobic-SBR was investigated in this paper, and the removal effect of wastewater COD, ammonia and orthophosphate was studied. Then the sauce wastewater decolonization was implemented. The results showed that influent COD, ammonia and orthophosphate was at about 2000 mg/L, 80.7mg/L and 7.1mg/L, the removal efficiency of COD, ammonia and orthophosphate was at 96.5%, 95.3% and 97.2% respectively. When the sauce wastewater color is about 200 degrees with PAC adding dosage 10～40mg and activated carbon adding dosage 1.5～3.0g, the effluent color can decrease lower than 50 degree. So the anaerobic-SBR process was a suitable wastewater treatment process for sauce wastewater.
机译：研究了厌氧-SBR对酱油废水的去除效果，并研究了废水中COD，氨和正磷酸盐的去除效果。然后实施了酱汁废水的非殖民化。结果表明，进水COD，氨水和正磷酸盐的去除率分别为2000 mg / L，80.7mg / L和7.1mg / L，去除效率分别为96.5％，95.3％和97.2％。当酱油废水色度为200度左右时，PAC添加量为10〜40mg，活性炭添加量为1.5〜3.0g时，出水色度可降低到50度以下。因此，厌氧-SBR工艺是一种适合于酱油废水的废水处理工艺。

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