Food industry wastewater pollution characteristics and treatment methods - Database & Sql Blog Articles

The food industry has a wide range of raw materials and a wide variety of products. The amount of water and water quality discharged from wastewater are very different. The main pollutants in wastewater can be summarized into one

The following points:

(1) Solid substances floating in wastewater, such as vegetable leaves, peels, minced meat, bird feathers, etc.; (2) substances suspended in wastewater are oils, proteins, starches, colloids, etc.; (3) dissolved in wastewater Acid, alkali, salt, sugar, etc.; (4) mud and other organic matter entrained in raw materials; (5) pathogenic bacteria and so on. The waste water of the food industry is characterized by high content of organic substances and suspended solids, easy to be spoiled, and generally no major toxicity. The hazard is mainly to make the water body eutrophication, causing the death of aquatic animals and fish, causing the organic matter deposited on the bottom to produce odor, deteriorating water quality and polluting the environment.
In addition to proper pretreatment according to the characteristics of water quality, wastewater treatment in food industry should generally adopt biological treatment. If the effluent water quality is very high or because the organic content of the wastewater is high, a two-stage aeration tank or a two-stage biological filter or a multi-stage biological turntable may be used. Alternatively, two biological treatment devices may be used in combination, or an anaerobic-aerobic cascade may also be employed.