天餐饮废水处理工程——毕业设计.docVIP

设 计 总 说 明 主要来源于食品的准备、餐具的洗涤、食物残余的渗沥液等 本设计秉承工艺简单、处理效率高、运行费用低等原则，针对餐饮废水含油量较高，有机物较多的特点，筛选出以生物接触氧化为核心，隔油、气浮为辅的处理工艺。即先采用“隔油＋混凝气浮”工艺，彻底有效地去除餐饮废水中的油类，再采用“两段式生物接触氧化池+接触沉淀池”工艺，能去除废水中绝大部分的污染物，使废水达标，然后经消毒池消毒后便可排放。 废水经本工艺设计处理后，出水水质指标达到《污水综合排放标准》（GB8978－96）一级排放标准。 本设计的主要内容包括餐饮废水的来源，水质水量，方案选择，工艺流程及主要构筑物的设计计算和设备选型等。 关键词：餐饮废水，隔油，气浮，生物接触氧化，接触沉淀池 General Specification of The Design Restaurant wastewater containing oil slicks，emulsified oil ，food debris，and other liquids. The restaurant wastewater source investigation shows that: catering waste water comes mainly from food preparation, washing utensils, food remnants of the leachate, and so on. My design uphold the principle of simple process to deal with high efficiency and low operating costs. Catering for high oil and Organic matter in restaurant wastewater,I filter out exposure to biological oxidation as the core, auxiliary with oil separation and floatation. That the first use of oil separation+ coagulation flotation process, the effective and complete removal of food waste water in the oil, then use the two-step biological contact oxidation tank+contact depositing tank process,to remove most of wastewater Of pollutants, so that the wastewater achieve the emission standard, and then the wastewater will be disinfected after discharge. After dealing whit this technology,the quality of restaurant wastewater will achieve the standard of wastewater discharge standards(GB8978-96) The design mainly including the source of restaurant wastewater,quality and quantity of water,programme selection,process,the main structures and equipment selection, and so on. Key words: Restaurant wastewater, Oil Separation, Floatation, Biological contact oxidation, Contact depositing tank 目　　录 1 绪论 1 1.1 工程背景 1 1.1.1 餐饮废水的来源及特点 1 1.1.2 餐饮废水的危害 2 2 设计依据 5 2.1 设计任务 5 2.2 设计的基本资料 5 2.2.1 废水进水水质 5 2.2.2 出水要求达到水质 5 2.3 主要涉及规范和标准 5 2.4 设计原则 5 3 厂址的选择及说明 7 4 国内外的餐饮废水处理工艺 9 4.1 物理化学法 9 4.1.1 混凝法 9 4.1.2 粗粒化法 10 4.1.3 破乳法 10 4.1.4