【摘要】 以重复使用为目的,对鸭蛋腌制废盐水的处理过程进行了研究.首先,以蛋白质的截留率为指标优化了膜技术澄清化处理腌制废盐水的最佳条件,即MF-5型微孔过滤膜和UF-4型超滤膜的联合处理,沉淀与悬浮物、蛋白质的被除去率分别为100%和93.75%;其次以脱糖率为指标比较了三种氧化剂对腌制废盐水的脱糖效果,结果表明:25×10-6氧化剂C氧化脱糖的效果最好;最后以脱钙率为指标比较了三种脱钙剂对腌制废盐水的脱钙作用,发现0.1%脱钙剂D脱钙镁率最大.结果联合处理后,鸭蛋腌制废盐水的沉淀与悬浮物和蛋白质被完全除去,总糖、钙、镁和COD分别下降了94.4%、93.2%、92.4%和96.8%.更多还原

【Abstract】 The treating processes of waste water from salting duck egg(WWSDE) for repetition use were studied in this paper.Firstly,th CAP’s optimum condition for purification of WWSDE was optimized through the orthogonal tests of L934 using the photopermeability as decided index.Results showed that the optimum condition was pH 6.0,concentration 0.06% and temperature 20℃.Secondly,the effects of three oxidants used to de-sugar for WWSDE were compared,and best oxidant was oxidant-C at concentration of 25ppm.Finally,the effects of three de-calcium agents used to de-calcium from WWSDE were compared,best de-calcium agents was de-calcium-agents D at concentration of 0.1%.The precipitation and suspension,protein of WWSDE were completely removed,and the content of total sugar,calcium,magnesium and COD decreased by 94.4%,93.2%,92.4% and 96.8% respectively.更多还原