de Lucas A, Rodríguez L, Villaseñor J, Fernández F J
Chemical Engineering Department, ITQUIMA, University of Castilla-La Mancha, Avda. Camilo José Cela S/N 13071, Ciudad Real, Spain.
Water Res. 2007 Apr;41(8):1635-44. doi: 10.1016/j.watres.2007.01.041. Epub 2007 Mar 9.
This study investigates the potential of agro-food wastewater fermentation by activated sludge. Experimental results shown that all of the agro-food wastewaters studied initially had considerable concentrations of fermentable substrates, ranging from 19% to 68% of the total COD, but not all of the substrates contained in this COD fraction were fermented after an anaerobic stage of 10h. The percentage of fermentable substrates fermented by the activated sludge during the anaerobic stage ranged from 14% to 68%, presenting the potato processing wastewater the highest concentration of fermented substrates. A mathematical model was proposed to describe the fermentation process. By using this model, the maximum fermentation rates were obtained, ranging their values from 0.6 to 3.4 (gCODgCOD(-1)d(-1)). The fermentation potentials of the agro-food wastewaters were also determined, their values ranged from 0.17 to 0.20 (gCODgCOD(-1)) except for the cheese and the winery wastewater which presented fermentation potentials of 0.12 and 0.14 (gCODgCOD(-1)), respectively.
本研究调查了活性污泥对农业食品废水进行发酵的潜力。实验结果表明，所有研究的农业食品废水最初都含有相当浓度的可发酵底物，占总化学需氧量（COD）的19%至68%，但在10小时的厌氧阶段后，该COD部分所含的并非所有底物都被发酵。活性污泥在厌氧阶段发酵的可发酵底物百分比为14%至68%，其中马铃薯加工废水的发酵底物浓度最高。提出了一个数学模型来描述发酵过程。通过使用该模型，获得了最大发酵速率，其值范围为0.6至3.4（gCOD gCOD⁻¹ d⁻¹）。还测定了农业食品废水的发酵潜力，其值范围为0.17至0.20（gCOD gCOD⁻¹），但奶酪废水和酿酒厂废水的发酵潜力分别为0.12和0.14（gCOD gCOD⁻¹）。
