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The pickling wastewater generated during the processing of pickled vegetables belongs to high-salinity industrial wastewater, and the treatment of such wastewater is one of the research hotspots. Analyzing the composition and water quantity characteristics of such wastewater is essential for achieving effective treatment. This article aims to analyze the characteristics of pickling wastewater in four regions of Chongqing, China, in order to provide fundamental data for the practical engineering treatment of this type of wastewater. The results indicate that in high-salinity wastewater, over 80% of the wastewater is directly sourced from production, while − range of 7000–13,000 mg/L, with an average COD of 4000 mg/L. The average concentrations of TN, NH3-N, and TP in the water are 122.9, 140, and 40 mg/L, respectively. Effectively addressing the damage caused by high salinity to microbial cell permeability is the key to treating this type of wastewater. Currently, there are four main approaches: microbial acclimation, halotolerant bacteria selection, addition of antagonists, and influent dilution. In order to achieve effective treatment of high-salinity pickled vegetable wastewater, it is necessary to conduct water quality and quantity analysis as the first step, followed by the determination of effective treatment methods based on the water quality. This study provides several biochemical treatment methods and offers research data for practical engineering implementation. © The Author(s), under exclusive license to Springer Nature Switzerland AG 2024.
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ISSN: 1863-5520
年份: 2024
页码: 485-493
语种: 英文
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