膜分离技术在食品废水处理和生产中的应用

摘要

乳制品废水在酸沉和离心预处理后，通过微滤、超滤、纳滤、反渗透截留废水中的微生物、蛋白质和乳糖等物质，即可达到回用或排放要求。大豆乳清废水经沉淀和离心处理后，采用超滤回收废水中的蛋白质，再用纳滤脱盐、回收低聚糖，滤液过反渗透膜即可达到回用或排放要求。味精废水采用超滤和反渗透双膜法，或用陶瓷膜和电渗析结合处理后，得到的滤液既可再次用于工艺生产。在生产酱油和食醋时，采用微滤、纳滤、陶瓷膜、电渗析处理，不仅能够改善酱油和食醋的风味，还能延长其储藏周期。最后，对膜分离技术治理食品工业废水的应用前景进行了展望。%Through acid precipitation and centrifugation pretreatment, dairy wastewater can achieve reuse or discharge requirements after the organis of dairy wastewater, such as microorganism, protein, lactose, are intercepted by microfiltration, ultrafiltration, nanofiltration, reverse osmosis. Though precipitation and centrifugation pretreatment, soybean whey wastewater can achieve reuse or discharge requirements by reverse osmosis after recycling wastewater protein by ultrafiltration and desalting and recycling oligosaccharides by nanofiltration. Monosodium glutamate wastewater can be used again after ultrafiltration and reverse osmosis membrane or combined with ceramic membrane and electrodialysis treatment. In the production of soy sauce and vinegar, soy sauce and vinegar not only can improve the flavor, but also prolong its storage period by microfiltration, nanofiltration, ceramic membrane or electrodialysis treatment. Finally, this paper also outlooks the application prospect of membrane separation technology in treating food industry wastewater.