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Title: 電混凝技術應用在肉品加工廢水處理之探討
Studies on the Application of Electrocoagulation Treatment on Meat Processing Wastewater
Authors: DONG-YUAN LIN
林東源
Contributors: NTOU:Department of Food Science
國立臺灣海洋大學:食品科學系
Keywords: 水質指標;肉品加工廢水;電混凝
pH;H2O2
Date: 2006
Issue Date: 2011-06-22T08:38:38Z
Abstract: 電混凝 (electrocoagulation) 處理廢水隨水質特性及操作參數之變化而影響其效率,本研究擬以肉品加工廢水進行電混凝處理,並配合調控不同pH與過氧化氫 (H2O2 ) 條件,以了解各項操作參數在電混凝處理肉品加工廢水效率之影響。電混凝處理入水pH值設定在10對肉品加工廢水濁度去除率最佳,其次為pH 3, pH 7最差,出水pH值則以pH 10為佳,而在不同pH條件下,電流1.0A對濁度去除率較佳。以上述去除濁度95%以上之各條件下探討其他水質指標之移除率,結果發現Total organic carbon (TOC) 之去除率以pH (in-3, out-10) 較佳,NH3-N與COD之去除則以pH (in-10, out-10) 較佳。H2O2之使用有助電混凝處理效果,尤以入水pH值7之條件下對濁度之去除效果最為顯著,而H2O2添加0.4 mL較佳,而不同電混凝時間(10-20分鐘)對水質指標之移動影響不大。綜合最適操作參數,電混凝在pH (in-10, out-7)、H2O2添加0.4 ml及電流1.0A之條件下,原液中濁度由455 mg/L降低至4 mg/L,去除率99.2%,TOC去除率52%,NH3-N 31%及COD 74%。經評估水質指標去除率後計算膠體積垢之指數(Silt density index,SDI)值> 7.5,證實電混凝法用於處理肉品工廠廢水有效果。 關鍵詞:電混凝、肉品加工廢水、水質指標、pH、H2O2
The efficiency of electrocoagulation on waste water treatment is dependent on the characteristics of water quality and operation parameters. The purposes of this study are to apply the electrocoagulation technology on the treatment of meat wastewater, and to understand the influence of different pH and the addition of H2O2 on the operation efficiency. For inflow treated water of electrocoagulation, pH set to be 10 could obtain the best removal rate of turbidity, followed by pH 3 and pH 7. For outflow treated water, pH 10 is the best trying. On the conditions of different pH values, electric current 1.0A could obtain the best removal rate of turbidity. For the other water quality index, under the condition of 95% off of turbidity, we found that the best removal rate of total organic carbon (TOC) was at the condition of pH in- 3 and pH out-10. Better removal rate for NH3-N and COD was set at pH in- 10 and pH out- 10. The addition of 0.4 ml H2O2 could enhance the operation efficiency of electrocoagulation treatment, especially for inflow water with pH 7. The electrocoagulation time showed no marked effect on the efficiency of operation. Integrated the optimization parameters, under the conditions of pH (in-10, out-7), addition of 0.4 ml H2O2 and electric current set to be 1.0A, electrocoagulation could decrease the turbidity from 455 mg/L to 4 mg/L with removal rate of 99.2%. Consequently, the removal rate of TOC was 52%, NH3-N 31%, and COD 74%. Calculated from the removal of quality index, silt density index (SDI) was found greater than 7.5. The result showed that electrocoagulation could be a method for the treatment of meat processing wastewater. Keywords : Electrocoagulation, meat wastewater, water quality index, pH, H2O2
URI: http://ethesys.lib.ntou.edu.tw/cdrfb3/record/#G0T94420018
http://ntour.ntou.edu.tw/ir/handle/987654321/5828
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