响应面法优化餐饮废水混凝工艺研究

doi:10.11949/0438-1157.20210001

化工学报 ›› 2021, Vol. 72 ›› Issue (9): 4931-4940.doi: 10.11949/0438-1157.20210001

响应面法优化餐饮废水混凝工艺研究

贾艳萍¹(),单晓倩¹,宋祥飞¹,佟泽为²,张健¹,张兰河¹()

^1.东北电力大学化学工程学院，吉林省吉林市 132012
^2.长春工程学院能源动力工程学院，吉林长春 130012

收稿日期:2021-01-03 修回日期:2021-04-08 出版日期:2021-09-05 发布日期:2021-09-05
通讯作者: 张兰河 E-mail:jiayanping1111@sina.com;zhanglanhe@163.com
作者简介:贾艳萍（1973—），女，博士，教授，jiayanping1111@sina.com
基金资助:
国家自然科学基金项目(52070035);吉林省科技发展计划项目(20180201016SF)

Optimization of coagulation process of catering wastewater by response surface methodology

Yanping JIA¹(),Xiaoqian SHAN¹,Xiangfei SONG¹,Zewei TONG²,Jian ZHANG¹,Lanhe ZHANG¹()

^1.School of Chemical Engineering, Northeast Electric Power University, Jilin 132012, Jilin, China
^2.School of Energy and Power Engineering, Changchun Institute of Technology, Changchun 130012, Jilin, China

Received:2021-01-03 Revised:2021-04-08 Published:2021-09-05 Online:2021-09-05
Contact: Lanhe ZHANG E-mail:jiayanping1111@sina.com;zhanglanhe@163.com

摘要/Abstract

摘要：

餐饮废水是一种污染严重、成分复杂的高浓度有机废水。为了降低生化处理的负荷，采用混凝沉淀工艺对餐饮废水进行预处理，利用响应面法优化混凝工艺条件。通过扫描电子显微镜（SEM）、X射线能谱（EDS）及X射线衍射（XRD）分析絮体组成结构的变化，采用三维荧光光谱对比餐饮废水处理前后有机物成分的变化，探究餐饮废水的降解机理。结果表明：在初始pH 7.75，FeCl₃投加量为101.84 mg/L，搅拌及沉降时间分别为42.05 s和25.99 min的条件下，响应面法预测COD去除率为45.34%，与实测值仅相差0.02%（<2%）。由SEM、EDS及XRD分析可知，混凝前原水的悬浮物表面相对平整，混凝后的沉淀物颗粒表面粗糙，且表面呈空间网状结构；混凝前后废水的絮体主要含有C、Cl、Na、O、N、P等元素；混凝后的絮体表面附着铁的氢氧化物。通过三维荧光分析可知，混凝沉淀工艺能有效地去除可溶性微生物副产物和腐殖酸类物质。

关键词: 响应面, 餐饮废水, 混凝沉淀, 模型, 降解

Abstract:

Catering wastewater is a kind of high-concentration organic wastewater with severe pollution and complex components. In order to reduce the load of biochemical treatment, this study uses coagulation sedimentation process to pretreat catering wastewater, and uses response surface methodology to optimize the coagulation process conditions. Scanning electron microscopy (SEM), X-ray energy dispersive spectroscopy (EDS) and X-ray diffraction (XRD) were used to analyze the changes of composition and structure of flocs. Three-dimensional fluorescence spectrum were used to compare the changes of organic matter before and after catering wastewater treatment, and the degradation mechanism of catering wastewater was explored. The results showed that when the initial pH was 7.75, FeCl₃ dosage was 101.84 mg/L, stirring time was 42.05 s and sedimentation time was 25.99 min, removal efficiency of COD predicted was 45.34% by using the response surface method. The deviation was only 0.02%(<2%) compared with the measured value. According to SEM, EDS and XRD analysis, the surface of suspended solids in the raw water before coagulation was relatively flat. The surface of the precipitate particles after coagulation was rough, and the surface of floc had obvious spatial network structure. The flocs mainly contained C, Cl, Na, O, N, P and other elements before and after the coagulation and the surface of flocs adhered to iron hydroxide after the coagulation. The analysis of three-dimensional fluorescence showed that the coagulation sedimentation process could effectively remove soluble microbial by-products and humic acids.

Key words: response surface, catering wastewater, coagulation sedimentation, model, degradation

中图分类号:

X 523

贾艳萍, 单晓倩, 宋祥飞, 佟泽为, 张健, 张兰河. 响应面法优化餐饮废水混凝工艺研究[J]. 化工学报, 2021, 72(9): 4931-4940.

JIA Yanping, SHAN Xiaoqian, SONG Xiangfei, TONG Zewei, ZHANG Jian, ZHANG Lanhe. Optimization of coagulation process of catering wastewater by response surface methodology[J]. CIESC Journal, 2021, 72(9): 4931-4940.

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废水	COD/(mg/L)	BOD/(mg/L)	TN/(mg/L)	浊度/NTU	TP/(mg/L)	动植物油/(mg/L)	pH	气味
处理前废水	1715±200	549±200	30.15±5	300.1±50	2.66±1	196±50	5.01±1	酸臭味
预处理后废水	1101±200	517±200	12.86±2	21.52±50	2.02±1	36±15	7±1	少量酸臭味

BOD/COD	可生化性
>0.45	较好
0.3~0.45	可以
0.2~0.3	较难
<0.2	不宜

变差来源	平方和	自由度	均方和	F值	P值	显著性
模型	295.00	14	21.07	24.98	<0.0001	极显著
A	16.17	1	16.17	19.17	0.0006	极显著
B	6.01	1	6.01	7.12	0.0184	显著
C	4.95	1	4.95	5.87	0.0295	显著
D	36.3	1	36.30	43.03	<0.0001	极显著
AB	4.97	1	4.97	5.90	0.0293	显著
AC	2.98	1	2.98	3.53	0.0813	不显著
AD	0.46	1	0.46	0.55	0.4713	不显著
BC	3.22	1	3.22	3.82	0.0709	不显著
BD	20.70	1	20.70	24.54	0.0002	极显著
CD	0.076	1	0.076	0.090	0.7690	不显著
A²	50.96	1	50.96	60.41	<0.0001	极显著
B²	158.15	1	158.15	187.50	<0.0001	极显著
C²	15.84	1	15.84	18.75	0.0007	极显著
D²	51.60	1	51.60	61.17	<0.0001	极显著
残差	11.81	14	0.84
失拟项	10.36	10	1.04	2.88	0.1598	不显著
误差	1.44	4	0.36
合计	306.81	28
标准偏差		0.92		相关系数		0.9615
平均值		39.73		校正决定系数		0.9230
变异系数		2.31		预测相关系数		0.7980
压力系数		61.98		信噪比		16.752

元素	混凝前		混凝后
元素	质量分数/%	原子分数/%	质量分数/%	原子分数/%
C	50.30	65.27	26.51	43.01
N	5.90	6.60	6.00	8.35
O	10.54	10.33	10.80	13.15
Na	10.73	7.31	14.63	12.40
Mg	1.14	0.74	1.22	0.98
Si	0.67	0.37	0.99	0.69
P	0.88	0.44	1.00	0.63
S	3.68	1.80	2.72	1.65
Cl	13.85	6.12	24.59	13.52
K	1.37	0.55	10.05	5.01
Ca	1.21	0.47	0.63	0.31
Fe	—	—	0.87	0.30

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响应面法优化餐饮废水混凝工艺研究

Optimization of coagulation process of catering wastewater by response surface methodology

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编码	因素	单位	水平
编码	因素	单位	-1	0	1
A	初始pH	―	7	8	9
B	FeCl₃投加量	mg/L	90	100	110
C	搅拌时间	s	20	40	60
D	沉降时间	min	20	30	40

序号	变量取值				COD去除率/%
序号	A	B	C	D	COD去除率/%
1	-1	0	-1	0	41.91
2	-1	0	1	0	41.08
3	1	0	1	0	39.92
4	-1	0	0	1	38.92
5	0	-1	0	1	35.95
6	0	0	0	0	45.29
7	0	0	0	0	44.50
8	0	0	0	0	44.66
9	-1	-1	0	0	35.95
10	1	0	-1	0	37.30
11	1	-1	0	0	37.08
12	0	1	0	1	32.28
13	0	-1	-1	0	36.21
14	0	0	1	-1	43.39
15	0	0	1	1	40.44
16	0	0	0	0	43.91
17	0	0	0	0	45.36
18	0	1	0	-1	41.92
19	-1	1	0	0	39.84
20	0	1	1	0	38.45
21	1	0	0	1	36.62
22	0	-1	0	-1	36.49
23	0	-1	1	0	38.54
24	-1	0	0	-1	42.27
25	1	1	0	0	36.51
26	1	0	0	-1	38.61
27	0	1	-1	0	39.71
28	0	0	-1	1	38.29
29	0	0	-1	-1	40.69