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Selection of Polyacrylamide in Chemical and Food Wastewater Treatment
Release date:2022-07-05Browse: views

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Generally speaking, the main pollutants of fine chemical wastewater are mostly organic compounds with complex structure, toxic, harmful and difficult to degrade, which are difficult and expensive to deal with. Some wastewaters have COD of tens of thousands or even hundreds of thousands of milligrams per liter; some wastewaters have high salt content, and the mass concentration of chloride ions can reach more than 8,000 mg per liter; some wastewaters have high chromaticity, tens of thousands of times. In the treatment of these wastewaters, cationic polyacrylamide should be used as a sludge dewatering agent in biochemical sludge treatment. Whether it is other industrial wastewater or the treatment of food fermentation wastewater, the process flow is similar, and the choice of flocculant is also a commonplace. Do a small experimental screening first, then do a pilot test, and then operate on the machine.

The characteristics of fine chemical products are long process, complicated reaction, by-products, and most of the reaction raw materials are solvent-based substances or cyclic structure compounds, which make the pollutants in the wastewater complex and the treatment difficulty greatly increased. When treating these wastewaters, cationic polyacrylamide should be used as a sludge dewatering agent in biochemical sludge treatment, and cationic polyacrylamide products generally work better in the laboratory selection process.

The fermentation industry mainly uses corn, dried potatoes and rice as the main raw materials, which determines that the characteristics of its wastewater are rich in protein, amino acids, vitamins, sugar and other trace elements. Food fermentation wastewater generally has high organic content, high COD and BOD, and is one of the difficult wastewaters to treat. This definition seems abstract, but we come into contact with many every day, such as the production of alcohol, antibiotics, citric acid, glutamic acid called fermentation industry, and winemaking (such as beer, liquor, rice wine, wine, etc.) and soy sauce, tofu Milk, pickles, vinegar, etc. are also made through the brewing process.

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