凉果行业水污染特征及全过程控制技术

罗育池; 杨佘维; 张鹏; 赵艳; 刘军英

doi:10.3969/j.issn.1674-991X.2019.01.013

凉果行业水污染特征及全过程控制技术

doi: 10.3969/j.issn.1674-991X.2019.01.013

^1. 广东省环境科学研究院,广东广州 510045
^2. 广东智环创新环境科技有限公司,广东广州 510045

详细信息

作者简介:
罗育池(1974—),男,教授级高级工程师,博士,主要从事环境污染治理与环境评价研究, luoyuchi8848@163.com

中图分类号: X524,X383
计量
- 文章访问数: 565
- HTML全文浏览量: 116
- PDF下载量: 184
- 被引次数: 0
出版历程
- 收稿日期: 2018-05-30
- 刊出日期: 2019-01-20

Water pollution characteristics and whole process control technologies in preserved fruit industry

^1. Guangdong Provincial Academy of Environmental Science, Guangzhou 510045, China
^2. Guangdong Zhihuan Innovative Environmental Technology Company, Guangzhou 510045, China

摘要

摘要: 针对我国南方特色的蜜饯制品凉果加工过程中产生的水污染问题,解析其废水来源与特征,系统研究凉果行业节水、废料利用和废水处理的技术路线、途径和工艺。按照“源头节水、中间减污、末端治污”的水污染全过程控制技术路线,从清洁生产角度提出基于“超声波节水清洗+工序水分质回用”的果蔬清洗与果坯脱盐漂洗节水技术;从循环经济角度提出腌渍液经真空浓缩+离子交换脱盐后制成低盐饮料及结晶盐回用,废糖液经过滤+澄清+脱色后再生回用及生产副产品的废料综合利用技术;针对凉果废水含盐量和COD高、水质变幅大等特征,从达标减排角度提出生化处理+脱盐处理组合工艺;并提出推动凉果企业清洁化改造,倡导行业集约化发展的对策建议。
- 凉果行业 /
- 全过程控制 /
- 节水 /
- 废料利用 /
- 废水处理
Abstract: In terms of specific water pollution problem derived from the processing of preserved fruit in southern China, the origin and characteristics of the wastewater were analyzed, and a systematic study on the technical route, approaches and processes of water saving, waste utilization and wastewater treatment in the industry performed. From a perspective of cleaner production and based on a whole processing control technical route, i.e. “source water saving, intermediate pollutant control, end treatment”, a water saving technology using ultrasonic wave and water recycling was proposed for cleaning fruits and vegetables and desalination and rinse of fruit billet. From a perspective of circular economy, a comprehensive utilization technology by curing-liquid vacuum concentration and ion exchange was proposed for low-salt drink production and crystalloid salt recycling; the waste sugar solution as well as by-product waste were recycled through filtration, clarification and decoloration by this technology. From a perspective of emission reduction, a combined biological and desalination technology was proposed for the treatment of wastewater aiming at its high salt and COD and highly variable water quality. Moreover, cleaner transformation and intensive development suggestions which could help to save water resources, reduce wastewater discharges and promote cleaner production level were proposed to promote the sustainable development of the preserved fruit industry.
- preserved fruit industry /
- whole process control /
- water saving /
- wastes utilization /
- wastewater treatment

HTML全文

参考文献(26)

[1]	林德锋 . 榕江上游区域凉果产业污染调查报告[J].科技资讯,2012(2):147. doi: 10.3969/j.issn.1672-3791.2012.02.110
[2]	ROCK C, YANG W, GOODRICH-SCHNEIDER R , et al. Conventional and alternative methods for tomato peeling[J]. Food Engineering Reviews, 2012,4(1):1-15. doi: 10.1007/s12393-011-9047-3
[3]	BARRET D M, LIOYD B . Advanced preservation methods and nutrient retention in fruit and vegetables[J]. Journal of the Science of Food and Agriculture, 2011,92(1):7-22. doi: 10.1002/jsfa.4718 pmid: 22102258
[4]	MARTINS S C S, JUNIOR G D S F, MACHADO B D M , et al. Chlorine and antibiotic-resistant bacilli isolated from effluent treatment plant[J]. Acta Scientiarum Technology, 2013,35(1):3-9. doi: 10.4025/actascitechnol.v35i1.12951
[5]	项文生 . 新型果蔬超声波清洗设备的研究与开发[J]. 农业装备技术, 2012,38(2):13-15. XIANG W S . Research and development of ultrasonic cleaning equipment on fruits and vegetables[J]. Agricultural Equipment & Technology, 2012,38(2):13-15.
[6]	周志明 . 高品质蜜饯产品生产的关键技术研究及应用[J].福建轻纺,2013(10):27-32. doi: 10.3969/j.issn.1007-550X.2013.10.003
[7]	廖建龙 . 果脯、蜜饯加工中的综合利用[J].福建农业,2013(1):38.
[8]	宋凯 . 结晶姜废糖液开发姜味饮料的研究[D]. 泰安:山东农业大学, 2014.
[9]	林曼斌, 余文腾, 林婉柔 , 等. PAC混凝沉降法处理凉果废水的研究[J]. 当代化工, 2011,40(3):319-321. doi: 10.3969/j.issn.1671-0460.2011.03.027 LIN M B, YU W T, LIN W R , et al. Research on treatment of preserved wastewater with PAC coagulation method[J]. Contemporary Chemical Industry, 2011,40(3):319-321. doi: 10.3969/j.issn.1671-0460.2011.03.027
[10]	史亮, 林曼斌, 张永利 . 七水合硫酸亚铁混凝沉降凉果废水的研究[J]. 当代化工, 2011,40(10):1001-1003. doi: 10.3969/j.issn.1671-0460.2011.10.003 SHI L, LIN M B, ZHANG Y L . Treatment of preserved fruits wastewater with ferrous sulfate heptahydrate coagulation sedimentation[J]. Contemporary Chemical Industry, 2011,40(10):1001-1003. doi: 10.3969/j.issn.1671-0460.2011.10.003
[11]	姜超, 隋倩雯, 陈梅雪 , 等. 耐盐复合菌剂强化生物工艺处理高盐废水的快速启动[J]. 环境工程学报, 2017,11(7):3929-3935. doi: 10.12030/j.cjee.201604122 JIANG C, SUI Q W, CHEN M X , et al. Quick start of high saline wastewater biological treatment technology strengthened by composite salt-tolerant microbe[J]. Chinese Journal of Environmental Engineering, 2017,11(7):3929-3935. doi: 10.12030/j.cjee.201604122
[12]	于新, 黄雪莲, 胡林子 , 等. 果脯蜜饯加工技术[M]. 北京: 化学工业出版社, 2013.
[13]	李佳伟, 杜志龙, 宋程 . 我国蔬菜清洗技术及设备研究进展[J]. 包装与食品机械, 2017,35(3):46-51. doi: 10.3969/j.issn.1005-1295.2017.03.011
[14]	吴敏, 邱妘, 吕连福 . 现有超声波果蔬清洗机销售发展状况研究[J].商场现代化,2014(13):60-61. doi: 10.3969/j.issn.1006-3102.2014.13.031
[15]	王莉 . 蔬菜清洗机不同清洗模式的节水比较[J]. 农业工程学报, 2008,24(9):103-107. doi: 10.3321/j.issn:1002-6819.2008.09.021 WANG L . Comparison of water saving among different washing models[J]. Transactions of the CSAE, 2008,24(9):103-107. doi: 10.3321/j.issn:1002-6819.2008.09.021
[16]	竹文礼, 张慜, 周祥 , 等. 不同脱盐方式对海芦笋干制品品质的影响[J]. 食品与生物技术学报, 2008,27(6):39-43. doi: 10.3321/j.issn:1673-1689.2008.06.008 ZHU W L, ZHANG M, ZHOU X , et al. Effect of different desalting methods on the quality changes of dehydrated Salicornia bigelovii Torr[J]. Journal of Food Science and Biotechnology, 2008,27(6):39-43. doi: 10.3321/j.issn:1673-1689.2008.06.008
[17]	黄苇, 赵玲华, 李远志 , 等. 梅菜漂洗及脱盐工艺参数优选[J]. 中国调味品, 2009,34(6):80-82. doi: 10.3969/j.issn.1000-9973.2009.06.018 HUANG W, ZHAO L H, LI Y Z , et al. The optimal technical parameters on rinsing and desalination of meicai[J]. China Condiment, 2009,34(6):80-82. doi: 10.3969/j.issn.1000-9973.2009.06.018
[18]	陈洁兰, 赵力超 . 甘薯果脯废糖液果胶酶澄清及活性炭脱色工艺研究[J]. 食品工业科技, 2009,30(9):236-239. CHEN J L, ZHAO L C . Research on clarifacation and decolorization of waste sugar solution of preserved sweet potato[J]. Science and Technology of Food Industry, 2009,30(9):236-239.
[19]	叶富根, 李汴生, 郭卓钊 , 等. 杨梅腌渍液脱盐及制备浓缩果汁的研究[J]. 现代食品科技, 2010,26(5):490-494. doi: 10.3969/j.issn.1673-9078.2010.05.017 YE F G, LI B S, GUO Z Z , et al. Desalination of the preserved red bayberry juice for production of concentrated juice[J]. Modern Food Science and Technology, 2010,26(5):490-494. doi: 10.3969/j.issn.1673-9078.2010.05.017
[20]	金玉涛, 杨利锋, 尹晓峰 . 果脯生产废水的“厌氧生化+接触氧化+沉淀”处理工艺[J]. 水资源保护, 2011,27(3):80-82. doi: 10.3969/j.issn.1004-6933.2011.03.020 JIN Y T, YANG L F, YIN X F . Engineering practice of treating wastewater of preserved fruit production by anaerobic biological process/contact oxidation process[J]. Water Resources Protection, 2011,27(3):80-82. doi: 10.3969/j.issn.1004-6933.2011.03.020
[21]	孙世鑫 . 广式凉果的腌渍与腌渍液真空蒸发脱盐研究[D]. 广州:华南理工大学, 2009.
[22]	TAWFIK A, EI-KAMAH H . Treatment of fruit-juice industry wastewater in a two-stage anaerobic hybrid(AH) reactor system followed by a sequencing batch reactor(SBR)[J]. Environmental Technology, 2012,33(4):429-436. doi: 10.1080/09593330.2011.579178 pmid: 22629614
[23]	EI-KAMAH H, TAWFIK A, MAHMOUD M . Treatment of high strength wastewater from fruit juice industry using integrated anaerobic/aerobic system[J]. Desalination, 2010,253(1):158-163. doi: 10.1016/j.desal.2009.11.013
[24]	仝延忠 . 工业园区高盐废水处理回用技术的应用研究[J]. 水处理技术, 2017,43(6):56-72. doi: 10.16796/j.cnki.1000-3770.2017.06.013 TONG Y Z , Application research of high salinity wastewater treatment and reuse technology in industrial parks[J]. Technology of Water Treatment, 2017,43(6):56-72. doi: 10.16796/j.cnki.1000-3770.2017.06.013
[25]	赛世杰 . 纳滤膜在高盐废水零排放领域的分盐性能研究[J]. 工业水处理, 2017,37(9):75-78. SAI S J . Research on the salt separation performance of nano-filtration membrane in high salinity wastewater zero discharge field[J]. Industrial Water Treatment, 2017,37(9):75-78.
[26]	刘文伟 . 高盐度蜜饯加工废水处理技术的实验研究[J]. 福建师范大学学报(自然科学版), 2011,27(4):87-91. LIU W W . High salinity candied fruit processing wastewater treatment technology of experiments[J]. Journal of Fujian Normal University(Natural Science Edition), 2011, 27(4):87-91