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Pickling wastewater reuse method

A technology for pickling wastewater and purpose, applied in the field of pickling wastewater reuse, can solve problems such as resource waste, environmental pollution, salt loss, etc., and achieve the effect of reducing direct economic losses and protecting the environment

Inactive Publication Date: 2016-12-14
徐金蝶
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Discharge of high-salinity wastewater pollutes the environment, and a large amount of salt is lost along with the wastewater, which also causes a great waste of resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] S10, pretreatment: collect 100Kg of pickling waste water with a salt content of 10%, pre-filter with a 150-mesh filter tank, then pass through a 250-mesh filter and boil for 10 minutes;

[0036] S20, flocculation: put the boiled pickled wastewater in a container, position it on a magnetic stirrer, add slaked lime to adjust the pH value to 7, add 90mg / L polyaluminum ferric chloride 2Kg, 60mg / L polyacrylic phthalein After mixing 2Kg of amine evenly, place it under the condition of 35°C and stir it rapidly for 3 minutes, then stir it at a medium speed for 30 seconds, and take the supernatant after standing for 30 minutes;

[0037] S30, microfiltration and ultrafiltration: pass the above supernatant through a ceramic microfiltration membrane with a membrane area of ​​0.24㎡ and a pore size of 100nm for 1 hour, and then use an ultrafiltration membrane with a molecular weight cut-off of 2000Da1 for 2 hours to obtain Filtrate; wherein, the microfiltration membrane feed velocity...

Embodiment 2

[0041] This embodiment is the detection of salinity, organic matter and nitrogen and phosphorus indicators in the treated pickling wastewater. By comparing COD, BOD, NH before and after treatment 3 -N, the removal situation of SS suspended solids, the salinity situation, verify the treatment effect of the recycling method of the present invention to pickling wastewater.

[0042] Detection and analysis method:

[0043] COD: GB11914-89, Determination of Chemical Oxygen Demand;

[0044] BOD: HJ505-2009, determination of water quality biochemical oxygen demand;

[0045] NH3-N: HJ 537-2009, determination of ammonia nitrogen in water quality;

[0046] SS suspended solids: GB11901, suspended solids in water quality.

[0047] Determination of salinity: according to the method specified in GB / T 12457 "Determination of Sodium Chloride in Food".

[0048] Indicators of pickling wastewater before and after treatment:

[0049]

[0050] Conclusion: As can be seen from the data in th...

Embodiment 3

[0052] Use the pickled waste water treated by the embodiment of the present invention to salt fresh vegetables, and compare them with the same concentration of salt water to detect the changes in the heavy metal content and nitrite, and evaluate the sensory properties of the green vegetables to evaluate the treatment by this method. The safety degree of the pickling wastewater, so as to determine the feasibility of preparing pickled vegetables.

[0053] (1) Safety evaluation test:

[0054] Determination indicators and methods: Determination of nitrite: according to the method specified in GB / T 5009.33 "Determination of Nitrite and Nitrate in Food".

[0055] Related security tests:

[0056] Numbering

Test items

Test results

1

Lead (Pb)

<0.01, mg / L

2

Arsenic (As)

0.024, mg / L

3

Nitrite

not detected

4

Nitrate

<5000, mg / kg

5

Nitrosamines

not detected

[0057] Conclusion: the pickling wastew...

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PUM

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Abstract

The invention provides a pickling wastewater reuse method which includes the steps of pretreatment, flocculation, micro-filtration, ultra- filtration, vacuum concentration, high-temperature sterilization and the like. According to the reuse method, pickling wastewater is circularly used, environment pollution is decreased, production cost is reduced, the amount of salt is reduced 40%, pickling time is shortened, production efficiency is improved, vegetables pickled by reuse pickled liquid are good in color, luster, brightness and brittleness, and comprehensive indexes of the reuse pickled liquid are superior to those of original pickled liquid.

Description

technical field [0001] The invention relates to the field of wastewater treatment, in particular to a method for reusing pickled wastewater. Background technique [0002] Pickled vegetables are lactic acid bacteria fermented foods with a long history and are the most common traditional fermented foods in my country. It mainly uses fresh vegetables as raw materials, adopts natural osmosis process, and is pickled with salt. Under the action of osmotic pressure, the water and soluble substances in vegetable tissues are extracted from the cells, so that microorganisms and enzymes can be activated, thereby causing A wide range of changes in appearance, texture, flavor and organization occur. The water in the cell is drawn out, and the volume decreases accordingly. The whole pickling process generally carries out different degrees of lactic acid fermentation, and also produces acetic acid fermentation, alcoholic fermentation, butyric acid fermentation and other main components a...

Claims

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Application Information

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IPC IPC(8): C02F9/10
CPCC02F9/00C02F1/001C02F1/02C02F1/442C02F1/444C02F1/5236C02F1/56C02F1/66C02F2303/04
Inventor 徐金蝶
Owner 徐金蝶
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