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电化学氧化法预处理超高盐榨菜腌制废水

渠光华 张智 郑海领

渠光华, 张智, 郑海领. 电化学氧化法预处理超高盐榨菜腌制废水[J]. 环境科学研究, 2012, 25(7): 785-790.
引用本文: 渠光华, 张智, 郑海领. 电化学氧化法预处理超高盐榨菜腌制废水[J]. 环境科学研究, 2012, 25(7): 785-790.
QU Guang-hua, ZHANG Zhi, ZHENG Hai-ling. Electrochemical Oxidation for Hypersaline Pickle Wastewater Pretreatment[J]. Research of Environmental Sciences, 2012, 25(7): 785-790.
Citation: QU Guang-hua, ZHANG Zhi, ZHENG Hai-ling. Electrochemical Oxidation for Hypersaline Pickle Wastewater Pretreatment[J]. Research of Environmental Sciences, 2012, 25(7): 785-790.

电化学氧化法预处理超高盐榨菜腌制废水

基金项目: 国家水体污染控制与治理科技重大专项(2008ZX07315-004)

Electrochemical Oxidation for Hypersaline Pickle Wastewater Pretreatment

  • 摘要: 鉴于超高盐榨菜腌制废水导电性良好,采用电化学氧化法进行预处理(阳极为Ti基RuO2-TiO2-IrO2-SnO2网状涂层形稳电极),考察初始pH、电流密度、电解时间和极板间距对CODCr和氨氮去除率的影响,并探讨该过程中有机物相对分子量的变化规律.结果表明,在电流密度156 mA/cm2、极板间距1.5 cm、初始pH 4.3~5.0、电解时间120 min时,CODCr和氨氮去除率较佳,分别为55.74%和99.77%.出水pH升至9.54,盐度由7.0%降至6.4%,大分子有机物转化为小分子有机物,对后续生物处理有利.

     

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出版历程
  • 收稿日期:  2011-10-16
  • 修回日期:  2012-01-07
  • 刊出日期:  2012-07-25

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