CN113697887A - Yellow water decrement and pollution reduction treatment method for sauce-flavor wine - Google Patents
Yellow water decrement and pollution reduction treatment method for sauce-flavor wine Download PDFInfo
- Publication number
- CN113697887A CN113697887A CN202111081712.7A CN202111081712A CN113697887A CN 113697887 A CN113697887 A CN 113697887A CN 202111081712 A CN202111081712 A CN 202111081712A CN 113697887 A CN113697887 A CN 113697887A
- Authority
- CN
- China
- Prior art keywords
- yellow water
- primary
- water
- distillation
- collecting
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 359
- 230000009467 reduction Effects 0.000 title claims abstract description 46
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 39
- 238000000034 method Methods 0.000 title claims abstract description 31
- 238000004821 distillation Methods 0.000 claims abstract description 77
- 238000004519 manufacturing process Methods 0.000 claims abstract description 38
- 238000001816 cooling Methods 0.000 claims abstract description 35
- 238000004064 recycling Methods 0.000 claims abstract description 29
- 238000004065 wastewater treatment Methods 0.000 claims abstract description 18
- 235000015067 sauces Nutrition 0.000 claims abstract description 16
- 238000010992 reflux Methods 0.000 claims description 17
- 230000001276 controlling effect Effects 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 6
- 230000001105 regulatory effect Effects 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims 5
- 239000013585 weight reducing agent Substances 0.000 claims 1
- 239000002351 wastewater Substances 0.000 abstract description 25
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract description 6
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 3
- 229910052757 nitrogen Inorganic materials 0.000 abstract description 3
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 3
- 239000011574 phosphorus Substances 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 12
- 230000008859 change Effects 0.000 description 10
- 238000005070 sampling Methods 0.000 description 10
- 239000010865 sewage Substances 0.000 description 10
- 239000003344 environmental pollutant Substances 0.000 description 8
- 231100000719 pollutant Toxicity 0.000 description 8
- 238000012545 processing Methods 0.000 description 8
- 230000008569 process Effects 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 230000003044 adaptive effect Effects 0.000 description 2
- 239000000356 contaminant Substances 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 2
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 230000004580 weight loss Effects 0.000 description 2
- XLOMVQKBTHCTTD-UHFFFAOYSA-N Zinc monoxide Chemical compound [Zn]=O XLOMVQKBTHCTTD-UHFFFAOYSA-N 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 229940116333 ethyl lactate Drugs 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000019260 propionic acid Nutrition 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000002352 surface water Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000003403 water pollutant Substances 0.000 description 1
- 235000014692 zinc oxide Nutrition 0.000 description 1
- 239000011787 zinc oxide Substances 0.000 description 1
Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F1/00—Treatment of water, waste water, or sewage
- C02F1/02—Treatment of water, waste water, or sewage by heating
- C02F1/04—Treatment of water, waste water, or sewage by heating by distillation or evaporation
-
- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F2101/00—Nature of the contaminant
- C02F2101/30—Organic compounds
-
- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F2103/00—Nature of the water, waste water, sewage or sludge to be treated
- C02F2103/32—Nature of the water, waste water, sewage or sludge to be treated from the food or foodstuff industry, e.g. brewery waste waters
- C02F2103/325—Nature of the water, waste water, sewage or sludge to be treated from the food or foodstuff industry, e.g. brewery waste waters from processes relating to the production of wine products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Hydrology & Water Resources (AREA)
- Engineering & Computer Science (AREA)
- Environmental & Geological Engineering (AREA)
- Water Supply & Treatment (AREA)
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Heat Treatment Of Water, Waste Water Or Sewage (AREA)
Abstract
The invention relates to a yellow water decrement and pollution reduction treatment method for sauce-flavor wine, which comprises the following steps: collecting primary yellow water generated in a sauce fragrant wine production workshop, and after the primary yellow water is collected to a certain amount, returning the collected primary yellow water to the sauce fragrant wine production workshop for distillation and recovering distillate, and simultaneously generating secondary yellow water; collecting the generated secondary yellow water, cooling to below 40 ℃, and then sending the secondary yellow water into a wastewater treatment system for subsequent treatment; the distillation method comprises the following steps: introducing hot steam of 170-180 ℃ into a distillation kettle of primary yellow water, and taking out part of organic matters in the yellow water in an azeotropic manner through the hot steam; and cooling, collecting and recycling the distillation product. The method provided by the invention can reduce the yield of the yellow water wastewater by 40-58.3%, reduce the COD concentration in the yellow water by more than 18%, reduce the total COD by more than 50%, reduce the total nitrogen and total phosphorus by more than 40%, achieve the purpose of reducing the yellow water weight and reducing pollution, and greatly reduce the workload and difficulty of the yellow water treatment in the later period.
Description
Technical Field
The invention relates to the technical field of sewage treatment, in particular to a yellow water decrement and pollution reduction treatment method for sauce-flavor wine.
Background
With the rapid development of the white spirit industry, the discharge amount of wastewater of a winery is increased greatly. According to the statistics of relevant data, the annual output of Chinese white spirit reaches 1350 ten thousand tons, and the annual output of white spirit production wastewater reaches 1.89-2.16 hundred million tons when about 14-16 tons of wastewater are produced per 1 ton of white spirit. The wastewater from the brewery, which is a high-concentration organic wastewater, can cause pollution to the surrounding environment and surface water if the wastewater is directly discharged without treatment. The concentration of yellow water pollutants in the waste water of the Maotai-flavor winery is particularly high, and if the waste water is not treated well, the treatment of the waste water is seriously harmful, and the treatment of the waste water costs high investment and operation cost.
The Maotai-flavor liquor is liquor prepared by a domestic special process at present. The production cycle of each batch is one year, the whole cycle of the conventional production is carried out by twice beam feeding, nine times of distillation, eight times of fermentation and seven times of wine taking every year, the duration of each round is 35-40 days, sewage is continuously discharged during the period, and the concentration of pollutants is continuously increased along with the progress of the round. Yellow water (yellow serofluid) is generated in each subsequent round from the fifth round, the amount and the concentration of the discharged yellow water are gradually increased, and the molecular species of organic matters in the yellow water discharged in different rounds are different. According to research, the peak value of the concentration of pollutants in yellow water (yellow serofluid) discharged during the production period of the Maotai-flavor liquor can be more than 40 times of the average value of the concentration of pollutants discharged by a winery all the year round, wherein the CODcr concentration can reach more than 30 ten thousand mg/L at most.
The current common yellow water treatment mode of the sauce-flavor wine is as follows: the waste water is directly discharged to a sewage treatment system along with other waste water, so that the water quality of the sewage treatment system is greatly changed, and the sewage treatment system is greatly impacted, so that the treatment process is complex, the operation cost is high, and the effluent quality is easy to exceed the standard. In addition, the yellow water is continuously discharged from each workshop during the production of the liquor, but the output speed and the yield are not constant, and a large amount of yellow water cannot be collected at one time in batches, so that it is difficult to select relatively stable working parameters in the sewage treatment design and operation.
In conclusion, the yellow water of the sauce-flavor wine has the characteristics of variable emission, high pollutant concentration and high total amount, the direct treatment process is complex, the cost is high, and the quality of the effluent is difficult to stably reach the standard. Therefore, the problems of quantification of yellow water of the Maotai-flavor liquor, reduction of pollutants, easiness in treatment, reduction of impact of high-concentration yellow water on a sewage treatment system, and improvement of operation of the sewage treatment system and standard-reaching stability of effluent water quality become urgent to solve at present.
Disclosure of Invention
Technical problem to be solved
In view of the defects and shortcomings of the prior art, the invention provides a method for reducing and reducing pollution of yellow water of sauce-flavor wine, which can reduce and reduce pollution of high-concentration yellow water generated in the production process of sauce-flavor wine, and greatly relieves the technical problems of variable emission, high pollutant concentration and total amount and difficult treatment of the yellow water of the existing sauce-flavor wine.
(II) technical scheme
In order to achieve the purpose, the invention adopts the main technical scheme that:
the invention provides a yellow water decrement and pollution reduction treatment method for sauce-flavor wine, which comprises the following steps: collecting primary yellow water generated in a sauce fragrant wine production workshop in a primary yellow water collecting pool, after the primary yellow water is collected to a certain amount, returning the primary yellow water to the sauce fragrant wine production workshop for distillation and recovering distillate, wherein the primary yellow water is changed into secondary yellow water; collecting the generated secondary yellow water, cooling to below 40 ℃, and then sending the secondary yellow water into a wastewater treatment system for subsequent treatment;
wherein, the distillation method comprises the following steps: introducing hot steam of 170-180 ℃ into a distillation kettle of primary yellow water, and taking out part of organic matters in the yellow water in an azeotropic manner through the hot steam; and cooling, collecting and recycling the distillation product.
According to a preferred embodiment of the invention, said hot distillation vapour is introduced at a pressure of between 0.7 and 1MPa, in a range of between 3 and 5m per 300L of yellow water3The speed of the/s is continuously added with hot steam, and the time of adding the hot steam is 25-45min; the COD concentration of the primary yellow water is 260000mg/L-380000 mg/L.
According to a preferred embodiment of the invention, the primary yellow water is collected by a primary yellow water collecting system, and the primary yellow water collecting system comprises a yellow water collecting pipeline and a primary yellow water collecting tank which are communicated with the sauce fragrant wine production workshops and are used for collecting the primary yellow water generated by each sauce fragrant wine production workshop into the primary yellow water collecting tank for temporary storage; the secondary yellow water is collected by adopting a secondary yellow water collecting system, and the secondary yellow water collecting system comprises a secondary yellow water collecting pipeline and a secondary yellow water collecting tank and is used for collecting secondary yellow water generated after primary yellow water is distilled in each sauce fragrant wine production workshop; the secondary yellow water is stored in a secondary yellow water collection tank.
According to the preferred embodiment of the invention, water level alarms are arranged in the primary and secondary yellow water collecting tanks, and when the water depth exceeds a preset depth, workers are reminded to carry out timely treatment or automatic treatment according to a set program.
According to a preferred embodiment of the invention, a yellow water recycling system is arranged between the primary yellow water collecting system and the secondary yellow water collecting system, and comprises a reflux pump and a reflux pipeline, wherein the reflux pump pressurizes primary yellow water temporarily stored in the primary yellow water collecting tank, and conveys the pressurized primary yellow water back to each sauce-flavored wine production workshop through the reflux pipeline for distillation and recycling distillate, and secondary yellow water is produced through distillation.
According to the preferred embodiment of the invention, the yellow water collecting pipeline of the primary yellow water collecting system is provided with a plurality of pipelines which are adaptive to the yellow water producing condition of each sauce-flavor wine production workshop; each yellow water collecting pipeline is communicated with the primary yellow water collecting tank; a water inlet of a return pipeline of the yellow water reuse system is arranged at the bottom of the primary yellow water collecting tank; the water inlet of the return pipeline is provided with a filter cloth or a grate, or the return pump is arranged in the primary yellow water collecting pool, and the water inlet side of the return pump is provided with the filter cloth or the grate. Thus, some solid suspended matter can be trapped, and the burden of the reflux pump is reduced.
According to the preferred embodiment of the invention, the return pipeline of the yellow water recycling system is communicated with the distillation kettle of the primary yellow water in each sauce-flavor wine production workshop; the yellow water recycling system further comprises a backflow control valve and a flowmeter which are arranged on the backflow pipeline, and the backflow control valve is used for controlling the conveying amount and the conveying speed of the primary yellow water conveyed to a brewing workshop for distillation.
According to the preferred embodiment of the present invention, the secondary yellow water collection system further comprises a lift pump, a drainage pipeline, a drainage control valve and a flow meter, wherein the drainage pipeline is connected to the wastewater treatment system through the cooling device, and the drainage control valve and the flow meter are disposed on the drainage pipeline; and the lifting pump pressurizes the secondary yellow water stored in the secondary yellow water collecting tank, cools the secondary yellow water by the cooling device, and conveys the secondary yellow water to a wastewater treatment system along a drainage pipeline for subsequent treatment.
According to the preferred embodiment of the invention, the number of the secondary yellow water collecting pipelines is multiple, and the secondary yellow water collecting pipelines are communicated with the distillation pots of the primary yellow water in each sauce-flavor wine production workshop so as to collect the secondary yellow water discharged by the distillation pots.
According to the preferred embodiment of the present invention, the cooling device is disposed between the drainage pipeline and the wastewater treatment system, and is used for cooling the secondary yellow water to below 40 ℃ in preparation for entering the biochemical treatment tank of the wastewater treatment system; and the water discharge control valve is used for regulating and controlling the conveying amount and the conveying speed of the secondary yellow water conveyed to the cooling device by the secondary yellow water collecting pool.
According to the preferred embodiment of the present invention, the reflux pump of the yellow water recycling system and the lift pump of the secondary yellow water recycling system are special high temperature resistant hot water pumps; the flowmeter of the yellow water recycling system and the flowmeter of the secondary yellow water collecting system are special high-temperature-resistant flowmeters.
(III) advantageous effects
The yellow water decrement and pollution reduction treatment method for the sauce-flavor wine can reduce the yield of yellow water wastewater by 40-58.3%, reduce the concentration of COD in yellow water by more than 18%, reduce the total amount of COD in yellow water by more than 50%, and reduce the total amount of total nitrogen and total phosphorus by more than 40%, so that the purposes of yellow water decrement and pollution reduction are achieved, and the subsequent pollution treatment and the treatment cost reduction are facilitated. The workload and the difficulty of yellow water treatment in the later period are greatly reduced, the impact of high-concentration yellow water generated by the existing sauce fragrant wine on the water quality of a sewage treatment system is greatly relieved, and the purposes of yellow water reduction and pollution reduction are achieved.
Drawings
FIG. 1 is an overall schematic diagram of the yellow water decrement and pollution reduction treatment method of the sauce-flavor wine.
FIG. 2 is a schematic process flow diagram of the yellow water decrement and pollution reduction treatment method of the sauce-flavor wine.
FIG. 3 is a bar graph comparing the total amount of COD, TN and TP contaminants in the primary and secondary yellow water according to example 1 of the present invention.
FIG. 4 is a bar graph comparing the total amount of COD, TN and TP contaminants in the primary and secondary yellow water according to example 2 of the present invention.
FIG. 5 is a graph comparing the COD concentrations in the secondary yellow water versus the primary yellow water for examples 1-10.
[ description of reference ]
1: a primary yellow water collection system; 11: a primary yellow water collection pipeline; 12: a primary yellow water collecting tank;
2: a yellow water recycling system; 21: a reflux pump; 22: a return line; 23: a reflux control valve; 24: a flow meter;
3: a secondary yellow water collection system; 31: a secondary yellow water collecting pipeline; 32: a secondary yellow water collecting tank; 33: a lift pump; 34: a drain line; 35: a drain control valve; 36: a flow meter;
4: and a cooling device.
Detailed Description
For the purpose of better explaining the present invention and to facilitate understanding, the present invention will be described in detail by way of specific embodiments with reference to the accompanying drawings.
As shown in fig. 1-2, the yellow water decrement and pollution reduction treatment method for the sauce-flavor wine of the invention comprises the following steps: collecting primary yellow water generated in a sauce fragrant wine production workshop, and after the primary yellow water is collected to a certain amount, returning the collected primary yellow water to the sauce fragrant wine production workshop for distillation and recovering distillate, wherein the primary yellow water is changed into secondary yellow water; collecting the generated secondary yellow water, cooling to below 40 ℃, and then sending the secondary yellow water into a wastewater treatment system for subsequent treatment. Wherein, the distillation method comprises the following steps: introducing hot steam of 170-180 ℃ into a distillation kettle of the primary yellow water, and taking out the organic matters in the yellow water through the hot steam in an azeotropic manner; cooling the carried-out product, collecting, layering, and recovering the distillate at the upper layer.
Preferably, the pressure of the hot steam for distillation is 0.7-1MPa, and the pressure is 3-5m per 300L of yellow water3Continuously introducing hot steam at the speed of/s for 25-45 min.
To achieve the above object, the present invention is implemented by the following system.
The system comprises a primary yellow water collecting system 1, a yellow water recycling system 2 and a secondary yellow water collecting system 3; the secondary yellow water collecting system 3 is connected with other wastewater treatment systems after being cooled by a cooling device.
The primary yellow water collecting system 1 comprises a primary yellow water collecting pipeline 11 and a primary yellow water collecting pool 12 which are communicated with the Maotai-flavor liquor production workshops and are used for collecting primary yellow water generated by each Maotai-flavor liquor production workshop to the primary yellow water collecting pool 12 for temporary storage. The yellow water recycling system 2 comprises a reflux pump 21 and a reflux pipeline 22, wherein the reflux pump 21 pressurizes primary yellow water temporarily stored in the primary yellow water collecting tank 12, and the pressurized primary yellow water is conveyed to each sauce-flavor wine production workshop through the reflux pipeline 22 to be distilled and recover distillates, and secondary yellow water is produced through distillation. The secondary yellow water collecting system 3 comprises a secondary yellow water collecting pipeline 31 and a secondary yellow water collecting tank 32 and is used for collecting secondary yellow water generated after primary yellow water is distilled in each sauce fragrant wine production workshop. The secondary yellow water is stored in a secondary yellow water collection tank 32.
The primary yellow water collecting pipelines 11 of the primary yellow water collecting system 1 are multiple and are adaptive to the yellow water production condition of each sauce-flavor wine production workshop, and are determined according to the actual condition. The primary yellow water and the secondary yellow water generated in the sauce fragrant wine production workshop are respectively discharged through different pipelines. Each yellow water collecting pipeline 11 of the primary yellow water collecting system 1 is communicated with a primary yellow water collecting tank 12, a water inlet of a return pipeline 22 of the yellow water recycling system 2 is arranged at the bottom of the primary yellow water collecting tank 12, and filter cloth or a grate can be arranged at the water inlet of the return pipeline 22, so that some solid matters can be intercepted, and the burden of a return pump 24 is reduced; or the return pump 24 is arranged in the primary yellow water collecting tank 12, and the water inlet side of the return pump 24 is provided with filter cloth or a grate. The yellow water recycling system 2 further comprises a backflow control valve 23 and a flowmeter 24 which are arranged on the backflow pipeline 22, and the backflow control valve 23 is used for controlling the conveying amount and the conveying speed of the primary yellow water conveyed to a brewing workshop for distillation. Preferably, the return pipeline 22 of the yellow water recycling system 2 is communicated with the special distillation equipment in each sauce-flavor wine production workshop, so that the primary yellow water is sent into each special distillation equipment to be distilled and recycled, and esters (mainly ethyl lactate and the like), alcohols and organic acids (lactic acid, acetic acid, propionic acid and the like) in the primary yellow water. The distillate recovery can be further processed or sold as a by-product.
The secondary yellow water collection system 3 further includes a lift pump 33, a drain line 34, a drain control valve 35, and a flow meter 36. A drain line 34 is connected to the wastewater treatment system, and a drain control valve 35 and a flow meter 36 are provided on the drain line 34. The yellow water stored in the secondary yellow water collecting tank 32 is pressurized and cooled by the cooling device by the lift pump 33, and then is conveyed to a wastewater treatment system along a drainage pipeline 34 for subsequent treatment. The cooling device 4 is arranged between the drainage pipeline 34 and the wastewater treatment system and is used for cooling the secondary yellow water to below 40 ℃ so as to prepare for entering a biochemical treatment tank of the wastewater treatment system and prevent water treatment microorganisms from dying due to overhigh temperature. A lift pump 33 is submerged in the secondary yellow water collection tank 32. The number of the secondary yellow water collecting pipelines 31 is multiple, and the secondary yellow water collecting pipelines are communicated with the distillation pots of the primary yellow water in each sauce-flavor wine production workshop so as to collect the secondary yellow water discharged by the distillation pots. The specific setting number of the secondary yellow water collecting pipelines 31 can be determined according to actual conditions. The water discharge control valve 35 is used for regulating and controlling the conveying amount and the conveying speed of the secondary yellow water conveyed to the cooling device 4 by the secondary yellow water collecting tank 32, and the water outlet temperature of the cooling device 4 is below 40 ℃, and the water is discharged to a wastewater treatment system for subsequent treatment.
Since the temperature of the yellow water stored in the primary yellow water collecting tank 12 and the secondary yellow water collecting tank 32 is generally 80-100 ℃, preferably, the reflux pump 21 of the yellow water recycling system 2 is a special high-temperature-resistant hot water pump, and the flow meter 24 is a special high-temperature-resistant flow meter. The lift pump 33 of the secondary yellow water collection system 3 is a special high-temperature-resistant water pump, and the flow meter 36 of the secondary yellow water collection system 3 is a special high-temperature-resistant flow meter. Preferably, water level alarms are arranged on the primary yellow water collecting tank 12 and the secondary yellow water collecting tank 32, and when the water depth exceeds a preset depth, workers are reminded to carry out timely treatment or automatic treatment according to a set program.
The following are specific examples of the present invention.
Example 1
Taking 300L of yellow water as an example, the system is adopted for processing, and during distillation, hot steam at 172 ℃ is introduced into a distillation pot of primary yellow water, and organic matters in the yellow water are azeotropically taken out through the hot steam; cooling, collecting and recycling the distillation product, wherein the introduction pressure of hot steam is 0.7MPa and is 3m3The hot steam was continuously introduced at a rate/s for a period of 35 min.
After distillation, the total amount of the secondary yellow water is collected to be about 180L, and the yellow water waste water is reduced by 40%. Sampling and analyzing the change of COD in the secondary yellow water, wherein the COD concentration is reduced from 334000mg/L to 267500mg/L, the reduction rate of the COD concentration reaches 19.9 percent, the total amount of the COD is reduced from 100.2kg to 45.4kg, and the total reduction amount of the COD reaches 54.6 percent. Meanwhile, the total amount of TN in the yellow water is reduced from 2.0kg to 1.1kg, and the total amount of TP in the yellow water is reduced from 2.5kg to 1.3kg, at which time the total weight loss of TN and TP is respectively 42.5% and 47.6%. As shown in FIG. 3, the total amount of COD, TN and TP pollutants in the primary and secondary yellow water of example 1, which was treated by the system of the present invention to reduce the amount of yellow water, was compared in a bar chart.
Example 2
Taking 300L of yellow water as an example, the system is adopted for processing, and during distillation, hot steam with the temperature of 170 ℃ is introduced into a distillation pot of primary yellow water, and organic matters in the yellow water are taken out in an azeotropic manner through the hot steam; cooling, collecting and recycling the distillation product, wherein the introduction pressure of hot steam is 0.8MPa and is 3.5m3The hot steam is continuously introduced at a speed of/s for 30 min.
After distillation, the total amount of the secondary yellow water is collected to be about 170L, and the yellow water waste water is reduced by 43.3 percent. Sampling and analyzing the change of COD in the secondary yellow water, wherein the COD is reduced from 340500mg/L to 278500mg/L, the reduction rate of the COD concentration reaches 18.2 percent, the total amount of the COD is reduced from 102.1kg to 47.345kg, and the total reduction amount of the COD reaches 53.63 percent. Meanwhile, the total amount of TN in the yellow water is reduced from 1.5kg to 0.7kg, the total amount of TP in the yellow water is reduced from 2.6kg to 0.9kg, and the total weight loss of TN and TP is respectively 48.7 percent and 64 percent. As shown in FIG. 4, the total amount of COD, TN and TP pollutants in the primary and secondary yellow water of example 1, which was treated by the system of the present invention to reduce the amount of yellow water, was compared in a bar chart.
Example 3
Taking 300L of yellow water as an example, the system is adopted for processing, and during distillation, hot steam at 175 ℃ is introduced into a distillation pot of primary yellow water, and organic matters in the yellow water are taken out in an azeotropic manner through the hot steam; cooling, collecting and recycling the distillation product, wherein the introduction pressure of hot steam is 0.8MPa and is 4.5m3The hot steam was continuously introduced at a rate/s for a period of 45 min.
After distillation, the total amount of the secondary yellow water is collected to be about 145L, and the yellow water waste water is reduced by 51.6%. Sampling and analyzing the change of COD in the secondary yellow water, wherein the COD is reduced from 367500mg/L to 273000mg/L, and the reduction rate reaches 25.7 percent.
Example 4
Taking 300L of yellow water as an example, the system is adopted for processing, and during distillation, hot steam at 175 ℃ is introduced into a distillation pot of primary yellow water, and organic matters in the yellow water are taken out in an azeotropic manner through the hot steam; cooling, collecting and recycling the distillation product, wherein the introduction pressure of hot steam is 0.8MPa and is 4m3The hot steam was continuously introduced at a rate/s for a period of 40 min.
After distillation, the total amount of the secondary yellow water is collected to be about 135L, and the yellow water waste water is reduced by 55 percent. Sampling and analyzing the change of COD in the secondary yellow water, wherein the COD is reduced from 375000mg/L to 284500mg/L, and the reduction rate reaches 24.1 percent.
Example 5
Taking 300L of yellow water as an example, the system is adoptedTreating, wherein in the distillation process, hot steam with the temperature of 175 ℃ is introduced into a distillation kettle of primary yellow water, and organic matters in the yellow water are azeotropically taken out through the hot steam; cooling, collecting and recycling the distillation product, wherein the introduction pressure of hot steam is 0.8MPa and is 5m3The hot steam was continuously supplied at a rate/s for a period of 42 min.
After distillation, the total amount of the secondary yellow water is collected to be about 150L, and the yellow water waste water is reduced by 50 percent. Sampling and analyzing the change of COD in the secondary yellow water, wherein the COD is reduced from 267500mg/L to 180000mg/L, and the reduction rate reaches 32.7 percent.
Example 6
Taking 300L of yellow water as an example, the system is adopted for processing, and during distillation, hot steam at 175 ℃ is introduced into a distillation pot of primary yellow water, and organic matters in the yellow water are taken out in an azeotropic manner through the hot steam; cooling, collecting and recycling the distillation product, wherein the introduction pressure of hot steam is 0.8MPa and is 3.5m3The hot steam is continuously introduced at a speed of/s for 25 min.
After distillation, the total amount of the secondary yellow water is collected to be about 145L, and the yellow water waste water is reduced by 51.6%. Sampling and analyzing the change of COD in the secondary yellow water, wherein the COD is reduced from 360500mg/L to 284500mg/L, and the reduction rate reaches 21.1 percent.
Example 7
Taking 300L of yellow water as an example, the system is adopted for processing, and during distillation, hot steam with the temperature of 170 ℃ is introduced into a distillation pot of primary yellow water, and organic matters in the yellow water are taken out in an azeotropic manner through the hot steam; cooling, collecting and recycling the distillation product, wherein the introduction pressure of hot steam is 0.4MPa and is 4.5m3The hot steam is continuously introduced at a speed of/s for 30 min.
After distillation, the total amount of the secondary yellow water is collected to be about 155L, and the yellow water waste water is reduced by 48.3 percent. Sampling and analyzing the change of COD in the secondary yellow water, wherein the COD is reduced from 363500mg/L to 297000mg/L, and the reduction rate reaches 18.3 percent.
Example 8
Taking 300L of yellow water as an example, the system is adoptedTreating, wherein in the distillation process, hot steam with the temperature of 180 ℃ is introduced into a distillation kettle of the primary yellow water, and organic matters in the yellow water are azeotropically taken out through the hot steam; cooling, collecting and recycling the distillation product, wherein the introduction pressure of hot steam is 0.8MPa and is 4m3The hot steam is continuously introduced at a speed of/s for 25 min.
After distillation, the total amount of the secondary yellow water collected is about 140L, and the yellow water waste water is reduced by 53.3%. Sampling and analyzing the change of COD in the secondary yellow water, wherein the COD is reduced from 331500mg/L to 258500mg/L, and the reduction rate reaches 22%.
Example 9
Taking 300L of yellow water as an example, the system is adopted for processing, and during distillation, hot steam of 180 ℃ is introduced into a distillation pot of primary yellow water, and organic matters in the yellow water are taken out in an azeotropic manner through the hot steam; cooling, collecting and recycling the distillation product, wherein the introduction pressure of hot steam is 0.8MPa and is 4.5m3The hot steam is continuously introduced at a speed of/s for 25 min.
After distillation, the total amount of the secondary yellow water is collected to be about 138L, and the yellow water waste water is reduced by 54 percent. Sampling and analyzing the change of COD in the secondary yellow water, wherein the COD is reduced from 365000mg/L to 275000mg/L, and the reduction rate reaches 24.7 percent.
Example 10
Taking 300L of yellow water as an example, the system is adopted for processing, and during distillation, hot steam of 180 ℃ is introduced into a distillation pot of primary yellow water, and organic matters in the yellow water are taken out in an azeotropic manner through the hot steam; cooling the distillation product, collecting, layering, recovering the upper layer distillate, introducing hot steam at pressure of 0.8MPa for 5m3The hot steam was continuously introduced at a rate/s for a period of 40 min.
After distillation, the total amount of the secondary yellow water is collected to be about 125L, and the yellow water waste water is reduced by 58.3 percent. Sampling and analyzing the change of COD in the secondary yellow water, wherein the COD is reduced to 182500mg/L from 339500mg/L, and the reduction rate reaches 46.2%.
The COD of the primary and secondary yellow water in examples 1-10 were plotted as shown in FIG. 5Shown in the figure. According to the above embodiment, the temperature of the hot steam is preferably 175-180 ℃ and the introduction speed is 4-5m3The continuous introducing time is 25-45min per second, and the COD concentration reduction rate in the yellow water is more than 22 percent at the moment; the introduction speed of the hot steam is not suitable to be too long, so that not only is waste caused, but also the secondary yellow water is excessively diluted, so that the amount of the secondary yellow water is still large, and the treatment cost is difficult to reduce.
In conclusion, the yellow water decrement and pollution reduction treatment method for the sauce-flavor wine can reduce the yield of yellow water wastewater by 40-58.3%, reduce the COD concentration in yellow water by more than 18%, reduce the total COD content by more than 50% and reduce the total nitrogen and total phosphorus content by more than 40%.
Therefore, the method can realize the purpose of yellow water reduction and pollution reduction, is convenient for subsequent pollution treatment and treatment cost reduction, greatly reduces the workload and difficulty of later-stage yellow water treatment, greatly relieves the water quality impact degree of high-concentration yellow water generated by the existing sauce fragrant wine on a sewage treatment system, and simultaneously achieves the purpose of yellow water reduction and pollution reduction.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (10)
1. The yellow water decrement and pollution reduction treatment method for the sauce-flavor wine is characterized by comprising the following steps of: collecting primary yellow water generated in a sauce fragrant wine production workshop, and after the primary yellow water is collected to a certain amount, returning the collected primary yellow water to the sauce fragrant wine production workshop for distillation and recovering distillate, and simultaneously generating secondary yellow water; collecting the generated secondary yellow water, cooling to below 40 ℃, and then sending the secondary yellow water into a wastewater treatment system for subsequent treatment;
wherein, the distillation method comprises the following steps: introducing hot steam of 170-180 ℃ into a distillation kettle of primary yellow water, and taking out part of organic matters in the yellow water in an azeotropic manner through the hot steam; and cooling, collecting and recycling the distillation product.
2. The soy sauce wine yellow water weight reduction and pollution reduction treatment method as claimed in claim 1, wherein the introduction pressure of the distillation hot steam is 0.7-1MPa, and the amount of the distillation hot steam is 3-5m per 300L of yellow water3Continuously introducing hot steam at the speed of/s for 25-45 min.
3. The Maotai-flavor liquor yellow water reduction and pollution reduction treatment method according to claim 1, wherein the primary yellow water is collected by a primary yellow water collection system, and the primary yellow water collection system comprises a yellow water collection pipeline and a primary yellow water collection tank which are communicated with a Maotai-flavor liquor production workshop and is used for collecting the primary yellow water generated by each Maotai-flavor liquor production workshop into the primary yellow water collection tank for temporary storage; the secondary yellow water is collected by adopting a secondary yellow water collecting system, and the secondary yellow water collecting system comprises a secondary yellow water collecting pipeline and a secondary yellow water collecting tank and is used for collecting secondary yellow water generated after primary yellow water is distilled in each sauce fragrant wine production workshop; the secondary yellow water is stored in a secondary yellow water collection tank.
4. The Maotai-flavor liquor yellow water decrement and pollution reduction treatment method according to claim 3, wherein water level alarms are arranged in the primary yellow water collecting pool and the secondary yellow water collecting pool, and when the water depth exceeds a preset depth, workers are reminded to carry out timely treatment or automatic treatment according to a set program.
5. The Maotai-flavor liquor yellow water decrement and pollution reduction treatment method according to claim 3, characterized in that a yellow water recycling system is arranged between the primary yellow water collecting system and the secondary yellow water collecting system, the yellow water recycling system comprises a reflux pump and a reflux pipeline, the reflux pump pressurizes primary yellow water temporarily stored in a primary yellow water collecting pool, the pressurized primary yellow water is conveyed to each Maotai-flavor liquor production workshop through the reflux pipeline to be distilled and recover distillate, and secondary yellow water is produced through distillation.
6. The soy sauce wine yellow water decrement and pollution reduction treatment method as claimed in claim 1, wherein the yellow water collection pipeline of the primary yellow water collection system is provided with a plurality of pipelines which are suitable for the yellow water production condition of each soy sauce wine production workshop; each yellow water collecting pipeline is communicated with the primary yellow water collecting tank; a water inlet of a return pipeline of the yellow water reuse system is arranged at the bottom of the primary yellow water collecting tank; the water inlet of the return pipeline is provided with a filter cloth or a grate, or the return pump is arranged in the primary yellow water collecting pool, and the water inlet side of the return pump is provided with the filter cloth or the grate.
7. The soy sauce wine yellow water decrement and pollution reduction treatment method as claimed in claim 1, wherein a return pipeline of the yellow water reuse system is communicated with a distillation pot of primary yellow water in each soy sauce wine production workshop; the yellow water recycling system further comprises a backflow control valve and a flowmeter which are arranged on the backflow pipeline, and the backflow control valve is used for controlling the conveying amount and the conveying speed of the primary yellow water conveyed to a brewing workshop for distillation.
8. The yellow water decrement and pollution reduction treatment method for the Maotai-flavor liquor according to claim 1, wherein the secondary yellow water collection system further comprises a lift pump, a drainage pipeline, a drainage control valve and a flowmeter, the drainage pipeline is connected with the wastewater treatment system through a cooling device, and the drainage control valve and the flowmeter are arranged on the drainage pipeline; the lifting pump pressurizes the yellow water stored in the secondary yellow water collecting tank, cools the yellow water by the cooling device, and conveys the yellow water to the wastewater treatment system along the drainage pipeline for subsequent treatment.
9. The Maotai-flavor liquor yellow water reduction and pollution reduction treatment method according to claim 8, wherein the number of the secondary yellow water collection pipelines is multiple, and the secondary yellow water collection pipeline is communicated with a primary yellow water distillation pot in each Maotai-flavor liquor production workshop so as to collect secondary yellow water discharged by the distillation pot.
10. The Maotai-flavor liquor yellow water decrement and pollution reduction treatment method as claimed in claim 8, wherein the cooling device is arranged between the drainage pipeline and the wastewater treatment system and is used for cooling secondary yellow water to below 40 ℃ so as to prepare for entering a biochemical treatment tank of the wastewater treatment system; and the water discharge control valve is used for regulating and controlling the conveying amount and the conveying speed of the secondary yellow water conveyed to the cooling device by the secondary yellow water collecting pool.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111081712.7A CN113697887B (en) | 2021-09-15 | 2021-09-15 | Soy sauce flavored wine yellow water decrement pollution-reducing treatment method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111081712.7A CN113697887B (en) | 2021-09-15 | 2021-09-15 | Soy sauce flavored wine yellow water decrement pollution-reducing treatment method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN113697887A true CN113697887A (en) | 2021-11-26 |
| CN113697887B CN113697887B (en) | 2023-12-01 |
Family
ID=78660928
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111081712.7A Active CN113697887B (en) | 2021-09-15 | 2021-09-15 | Soy sauce flavored wine yellow water decrement pollution-reducing treatment method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113697887B (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN201908081U (en) * | 2010-12-06 | 2011-07-27 | 山东景芝酒业股份有限公司 | A distiller for yellow water produced by wine brewing |
| CN106520497A (en) * | 2016-12-08 | 2017-03-22 | 彭万洪 | Method for preparing drink from yellow liquid |
| CN106591041A (en) * | 2016-12-08 | 2017-04-26 | 彭万洪 | Yellow water reutilization method |
| CN209602496U (en) * | 2019-02-21 | 2019-11-08 | 承德龙台酒业有限公司 | A kind of White wine solid state fermentation tank |
| CN210751350U (en) * | 2019-08-07 | 2020-06-16 | 安徽口子酒业股份有限公司 | Automatic continuous extraction device for obtaining white spirit seasoning from white spirit brewing byproduct yellow water |
-
2021
- 2021-09-15 CN CN202111081712.7A patent/CN113697887B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN201908081U (en) * | 2010-12-06 | 2011-07-27 | 山东景芝酒业股份有限公司 | A distiller for yellow water produced by wine brewing |
| CN106520497A (en) * | 2016-12-08 | 2017-03-22 | 彭万洪 | Method for preparing drink from yellow liquid |
| CN106591041A (en) * | 2016-12-08 | 2017-04-26 | 彭万洪 | Yellow water reutilization method |
| CN209602496U (en) * | 2019-02-21 | 2019-11-08 | 承德龙台酒业有限公司 | A kind of White wine solid state fermentation tank |
| CN210751350U (en) * | 2019-08-07 | 2020-06-16 | 安徽口子酒业股份有限公司 | Automatic continuous extraction device for obtaining white spirit seasoning from white spirit brewing byproduct yellow water |
Also Published As
| Publication number | Publication date |
|---|---|
| CN113697887B (en) | 2023-12-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103787547B (en) | The treatment process of aging percolate | |
| CN102167452B (en) | Method and system for treating landfill leachate | |
| CN103304093B (en) | Device and method for advanced denitrification and phosphorous removal of municipal wastewater | |
| CN103833188A (en) | High-suspension easy-to-biochemically treated wastewater treatment method | |
| CN105439389A (en) | Zero emission treatment system for landfill leachate | |
| CN107445802A (en) | A kind of method that ethylene glycol and acetaldehyde are reclaimed in polyester waste water | |
| CN101955305A (en) | A kind of paper waste combined treatment process | |
| CN100569679C (en) | The wastewater treatment in the Thioctic Acid preparation and the method for circulation recover zero discharge | |
| CN101280322A (en) | Anaerobic fermentation method and device of alcohol waste Liquid | |
| CN110526520A (en) | A kind of dyeing waste water dual treatment multistage reuse method and device | |
| CN202849210U (en) | System for treating wastewater produced by beer brewing | |
| CN113697887A (en) | Yellow water decrement and pollution reduction treatment method for sauce-flavor wine | |
| CN102659260B (en) | Advanced treatment method for effluent of vinasse wastewater or starchiness raw material biochemical engineering wastewater subjected to biochemical treatment | |
| CN215756531U (en) | Yellow water decrement and pollution reduction system for sauce-flavor wine | |
| CN112321028A (en) | Zero outer system of arranging of thermal power plant's circulating water based on digital real time monitoring | |
| CN113562906A (en) | Zero-emission method and system for high-salt chromium-containing concentrated water | |
| CN212610162U (en) | Resource recycling treatment system for leachate of waste incineration plant | |
| CN218435389U (en) | Printing and dyeing sewage treatment and recycling equipment based on anaerobic technology | |
| CN105906136B (en) | Brewing spirit high concentration wastewater treatment method | |
| CN217351109U (en) | Making wine effluent treatment plant | |
| CN218232125U (en) | Winery effluent disposal system | |
| CN219239461U (en) | Full biochemical treatment system of printing and dyeing high concentration waste water | |
| CN214880933U (en) | Leachate treatment device based on DTRO | |
| CN214088160U (en) | White spirit effluent disposal system | |
| CN213834714U (en) | MBR sewage treatment system |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |