五級(jí)Bardenpho +MBR 膜工藝在醬香型白酒廢水中脫氮效果的應(yīng)用研究

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文章編號(hào)：1674-6139（2025）05-0097-06

中圖分類號(hào)：X703.1文獻(xiàn)標(biāo)志碼：B

Application of Five Stage Bardenpho + MBR Membrane Process in Nitrogen Removal from Sauce- flavored Liquor Production Wastewater

PanGuangshuai，Liu Kaihua，Chen Xuzhou，Zhong Xing，Jiang Songzhu （Guizhou Xijiu Co.，Ltd.，Xishui 56460O，China）

Abstract：Thisstudyexaminesthedenitrificationperformanceofafive-stageBardenphocoupledwithanMBRmembraneproces employedbyasaucefavoredhiteliquoroverthecourseofoneproductionyear.Thefindingsindicatethatthoverallnitrogenremoval efficiency of the five-stage Bardenpho + MBR system reaches 87. 12% throughout the year.The most eficient period for total nitrogen removalccursuringepteberctoberndoeberocidingwitteompanyfftithndventhtatiohs， with removal rates exceeding 89% in each of these months.The monthly average total nitrogen removal rate remains consistently above （204 80% for the entire year.The annual average ammonia nitrogen removal rate stands at 97.51% ，with optimal performance also observed during September，October，and November.In these months，theammonia nitrogen removal eficiency surpasses 99% ．For the entire year，the monthly average ammonia nitrogen removal rate remains above 90% .In conclusion，the five-stage Bardenpho + MBR membraneprocesdmonstratesmarkablednitrficationefiiencyprtularlysuitableforectivelyemovingothtotlrgend monia nitrogen in the wastewater generated by sauce-flavored liquor.

Keywords：five-stage Bardenpho +MBR membrane；sauce-flavored liquorproduction wastewater；denitrification effect

前言

中國(guó)食品報(bào)披露中國(guó)醬香型白酒市場(chǎng)正處于成長(zhǎng)期，醬酒的消費(fèi)人群不斷擴(kuò)大[1]。（剩余4949字）