食品工業廢水的概念和主要污染物
食(shi)品工(gong)業原料廣泛，制品種類繁多(duo)，排出廢(fei)(fei)水(shui)(shui)(shui)的水(shui)(shui)(shui)量、水(shui)(shui)(shui)質(zhi)(zhi)(zhi)差異很大。廢(fei)(fei)水(shui)(shui)(shui)中主(zhu)要(yao)(yao)污染(ran)物有(you)(1)漂浮(fu)在(zai)廢(fei)(fei)水(shui)(shui)(shui)中固體物質(zhi)(zhi)(zhi)，如菜葉、果皮、碎肉、禽羽等；(2)懸浮(fu)在(zai)廢(fei)(fei)水(shui)(shui)(shui)中的物質(zhi)(zhi)(zhi)有(you)油脂、蛋白質(zhi)(zhi)(zhi)、淀粉、膠體物質(zhi)(zhi)(zhi)等；(3)溶(rong)解在(zai)廢(fei)(fei)水(shui)(shui)(shui)中的酸、堿(jian)、鹽、糖類等：(4)原料夾帶的泥砂及其他有(you)機(ji)物等；(5)致(zhi)病菌毒(du)等。食(shi)品工(gong)業廢(fei)(fei)水(shui)(shui)(shui)的特點是(shi)有(you)機(ji)物質(zhi)(zhi)(zhi)和(he)懸浮(fu)物含(han)量高，易腐敗，一般無(wu)大的毒(du)性(xing)。其危害主(zhu)要(yao)(yao)是(shi)使水(shui)(shui)(shui)體富營(ying)養化，以(yi)致(zhi)引起(qi)水(shui)(shui)(shui)生(sheng)動物和(he)魚類死亡，促使水(shui)(shui)(shui)底沉積的有(you)機(ji)物產生(sheng)臭味，惡化水(shui)(shui)(shui)質(zhi)(zhi)(zhi)，污染(ran)環境。
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食品工(gong)業廢水(shui)處(chu)理(li)除按水(shui)質(zhi)(zhi)特點進(jin)行適當預處(chu)理(li)外，一(yi)般均宜采(cai)用(yong)生(sheng)(sheng)物(wu)處(chu)理(li)。如對(dui)出水(shui)水(shui)質(zhi)(zhi)要求很高(gao)或(huo)因廢水(shui)中有機物(wu)含量很高(gao)，可采(cai)用(yong)兩級(ji)曝氣池(chi)(chi)或(huo)兩級(ji)生(sheng)(sheng)物(wu)濾(lv)池(chi)(chi)，或(huo)多級(ji)生(sheng)(sheng)物(wu)轉(zhuan)盤(pan)．或(huo)聯合使(shi)用(yong)兩種生(sheng)(sheng)物(wu)處(chu)理(li)裝置(zhi)，也可采(cai)用(yong)厭氧—需氧串聯的(de)生(sheng)(sheng)物(wu)處(chu)理(li)系統。
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