本文選題：碳源 + 廚余發(fā)酵液��； 參考：《西安建筑科技大學》2015年碩士論文

【摘要】：實際污水處理工藝中普遍存在碳源不足而導致出水氮濃度高的問題,為了強化脫氮效率,乙酸、葡萄糖和各種工業(yè)廢水等作為外增碳源的研究常見諸報端,但綜合經(jīng)濟、效能等因素,這些碳源并沒有得到廣泛的應用。廚余垃圾是城市固體垃圾的重要組成部分,富含多種有機物,厭氧發(fā)酵過程中,會產(chǎn)生揮發(fā)性脂肪酸(VFA)、乳酸等易降解有機物,但對廚余發(fā)酵液作為反硝化碳源的研究鮮有報道。因此,本文研究了影響廚余發(fā)酵的因素以及發(fā)酵產(chǎn)物作為脫氮碳源的可行性。主要研究成果如下:首先,研究了初始基質濃度、溫度等因素對廚余發(fā)酵產(chǎn)物的影響,發(fā)現(xiàn)總固體(TS)=13%、溫度為25℃時,發(fā)酵酸化率最高,廚余發(fā)酵液SCOD=69.9g/L,其中碳水化合物、乳酸、VFAs、蛋白質分別占50%、17%、11%、6%,該混合碳源有作為反硝化碳源的潛能。利用氮去除速率(NUR)方法,對發(fā)酵液、乙酸鈉、葡萄糖增強脫氮性能進行了比較,驗證三種碳源的最佳碳氮比分別為6.5、4.0、10.7。在COD/N=5.0條件下,利用動力學方程對反硝化過程進行分段模擬,發(fā)現(xiàn)廚余發(fā)酵液組在Ss降解階段的比反硝化速率為7.44mg NOX--N·(g VSS·h)-1,其比反硝化速率是乙酸鈉的0.77倍,是葡萄糖的2.1倍,結果表明,發(fā)酵液可以作為快速降解碳源用于反硝化脫氮。通過與乙酸鈉的對比,監(jiān)測了發(fā)酵液作為序批式反應器(SBR)外增碳源,補充到低碳校園生活污水中強化脫氮的能力,同時利用批式實驗方法,研究了兩種碳源的投加量對活性污泥總氧傳遞速率(KLa)、氧攝取速率(OUR)的影響。結果顯示,補充發(fā)酵液后會引起SBR出水氨氮的濃度小幅度增加,乙酸鈉的投加對SBR出水氨氮濃度影響不大;隨著發(fā)酵液和乙酸鈉投加量的不斷升高,飽和溶解氧(DO)、KLa都會下降,并且發(fā)酵液對混合液氧氣傳遞能力的影響要小于乙酸鈉,當投加量為300mg/LCOD當量時,反應器DO仍可維持在6mg/L,滿足硝化作用對DO的要求;廚余組OUR比乙酸鈉組小25.1%,氨氮氧化菌(AOB)耗氧階段OUR比乙酸鈉小52.3%,說明發(fā)酵液的投加對硝化菌活性,尤其是AOB的活性有影響。
[Abstract]:In order to enhance denitrification efficiency, the study of acetic acid, glucose and various industrial wastewater as external carbon sources are often reported, but the comprehensive economy, but the problem of high nitrogen concentration in the effluent caused by the lack of carbon source in the actual wastewater treatment process is very common, but in order to enhance the denitrification efficiency, the studies of acetic acid, glucose and various industrial wastewater are often reported. Efficiency and other factors, these carbon sources have not been widely used. Kitchen waste is an important part of municipal solid waste, which is rich in many kinds of organic matter. During anaerobic fermentation, volatile fatty acid (VFAA), lactic acid and other easily degradable organic compounds are produced. However, there are few reports on the study of kitchen waste fermentation liquid as a carbon source for denitrification. Therefore, the factors affecting the fermentation of kitchen residue and the feasibility of using fermentation products as nitrogen removal carbon source were studied. The main research results are as follows: firstly, the effects of the initial substrate concentration and temperature on the fermentation products were studied. It was found that the total solid state was 13%, and the fermentation acidification rate was the highest when the temperature was 25 鈩，

本文編號：1838145