Deep decolorization treatment system and method for soy-sauce flavor liquor brewing wastewater

Abstract

The invention provides a deep decolorization treatment system and method for soy-sauce flavor liquor brewing wastewater, and belongs to the technical field of sewage treatment. The method comprises the following steps of collecting water produced by front end biochemical treatment through a water collecting tank, and balancing the treatment flow of an advanced oxidation system; removing residual chroma and CODCr and like pollutants in wastewater through an advanced oxidation unit; performing alkali precipitation on pollutants in water through an alkali precipitation unit, flocculating sludge and organic pollutants in the water, and separating solid impurities from liquid through a membrane unit in the alkali precipitation unit; performing electrocatalytic oxidation treatment reaction on the clear liquid after membrane separation through an electrocatalytic oxidation unit, thereby guaranteeing that the produced water reaches the standard. The treatment system provided by the invention can effectively remove residual CODCr and color developing particles in the soy-sauce flavor liquor brewing wastewater without producing the concentrated solution, the operation cost is low, and the secondary pollution cannot be generated.

Description

technical field [0001] The invention relates to the technical field of sewage treatment, in particular to a deep decolorization treatment system and method for Maotai-flavor liquor brewing wastewater. Background technique [0002] Maotai-flavor liquor production enterprises are mainly concentrated in the Chishui River Basin in Southwest my country, where there are many wineries, all of which are located along the Chishui River. Maotai-flavored liquor is brewed with red sorghum produced in this area as the main raw material. During the brewing process, the output of pot bottom water and cellar bottom water is large, and its COD Cr The content can be as high as 50000mg / L or more. [0003] At present, most of the Maotai-flavored liquor production wastewater in this area is treated in a centralized manner. The primary and secondary treatment of the centralized water purification plant often adopts the method of physical filtration + biochemical treatment. The Maotai-flavored li...

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Problems solved by technology

The former can remove certain chromaticity, but COD Cr The removal rate is low, and the biochemical production water of liquor wastewater still has relatively high chroma, and the light energy transfer efficiency is low, which affects the reaction efficiency; : 201410335693.X) introduced the MBR+NF treatment method, although the quality of the produced water is better, but due to the large amount of viscous chromogenic particles remaining in the produced water of the biochemical reaction treatment system, the NF membrane is seriously clogged and the membrane flux drops rapidly, resulting in The water production rate is reduced, the amount of treated water cannot be guaranteed, the cost of membrane washing is high, and the recovery effect of membrane flux is not good. At the same time, the treatment cost of the concentrated liquid produced is high. If it is returned to the front end of the treatment system, the chroma and COD of the produced water in the biochemical reaction system will be caused. Cr getting higher and higher, forming a vicious circle that eventually crashes the processing system

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