Study on Effect of Soy sauce wastewater by SBR process

DOI

10.2991/mmebc-16.2016.315How to use a DOI?

Keywords

soy sauce wastewater, SBR, COD

Abstract

In this study, soy sauce wastewater was treated with SBR process. The effects of culture time, pH and aeration time on the removal of COD were investigated. The SBR process is a biological treatment method with simple structure and nimble operation. In this paper in order to study the removal effect of soy sauce wastewater, the SBR process was divided into anoxic stirred for 0.5h, pH was controlled 5-9, and aerated for 1-3 hours. The initial COD, ammonia nitrogen, orthophosphate concentration of soy sauce wastewater is 1500-2000mg/L, 75-99mg/L, 9-12mg/L. The result shows that when solution pH was 7, the aeration time was 3h, COD removal rate reached 86.2%, ammonia nitrogen removal rate reached 83.67%, and orthophosphate removal rate reached 88.9%.

Copyright

© 2016, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Jinlong Zuo
AU  - Xiaoyue Wang
AU  - Xinguo Yang
AU  - Daxiang Chen
AU  - Xuming Wang
PY  - 2016/06
DA  - 2016/06
TI  - Study on Effect of Soy sauce wastewater by SBR process
BT  - Proceedings of the 2016 6th International Conference on Machinery, Materials, Environment, Biotechnology and Computer
PB  - Atlantis Press
SP  - 1548
EP  - 1552
SN  - 2352-5401
UR  - https://doi.org/10.2991/mmebc-16.2016.315
DO  - 10.2991/mmebc-16.2016.315
ID  - Zuo2016/06
ER  -