[1] 陈功. 试论中国泡菜历史与发展[J].食品与发酵科技, 2010, 46(3):1-5.
CHEN G.The history and development of Chinese pickles[J].Food and Fermentation Technology, 2010, 46(3):1-5.
[2] 四川省农业科学院.《农业科技动态》2022年第10期:牢固树立“大食物观”加快四川省蔬菜产业高质量发展[EB/OL]. (2022-06-10)[2022-11-16].http://saas.sc.gov.cn/homepage/showcontent.asp?id=48874.
Sichuan Academy of Agricultural Sciences. Trends of Agricultural Science and Technology, No.10, 2022: Firmly Establish the “Big Food View” and Accelerate the High-quality Development of Vegetable Industry in Sichuan Province [EB/OL]. (2022-06-10) [2022-11-16]. http://saas.sc.gov.cn/homepage id=48874.
[3] 李洁芝, 王艳丽, 张其圣, 等.蔬菜预处理和盐渍新工艺对泡菜生产用盐量的影响研究[J].食品与发酵科技, 2014, 50(2):13-15.
LI J Z, WANG Y L, ZHANG Q S, et al.New technology of pretreatment and salted vegetables of pickle production with salt impact study[J].Food and Fermentation Technology, 2014, 50(2):13-15.
[4] TIAN L, ZHU M, ZHANG L S, et al.New insights on the role of NaCl electrolyte for degradation of organic pollutants in the system of electrocatalysis coupled with advanced oxidation processes[J].Journal of Environmental Chemical Engineering, 2022, 10(3):107414.
[5] YUAN Y S, YUAN X.Progress and prospects of high salted wastewater[J].Advances in Sciences and Engineering, 2014, 6(1):37-63.
[6] 汪冬冬, 陈功, 李恒, 等.二轮盐渍工业泡菜微生物群落结构解析[J].中国调味品, 2019, 44(6):95-100.
WANG D D, CHEN G, LI H, et al.Analysis of microbial community structure of second-round saline pickled vegetables[J].China Condiment, 2019, 44(6):95-100.
[7] YANG H M.Degradation kinetics and organic matter removal characteristics of anaerobic treatment of pickle cleaning wastewater[J].Applied Ecology and Environmental Research, 2018, 16(3):3 501-3 516.
[8] 陈虹霖. 榨菜工艺水的资源化利用[D].杭州:浙江大学, 2019.
CHEN H L.Resource utilization of pickled mustard tuber processing water[D].Hangzhou:Zhejiang University, 2019.
[9] 郑海领. 高盐榨菜废水物化生化处理技术研究[D].重庆:重庆大学, 2012.
ZHENG H L.Research on the treatment of high-salt mustard tuber wastewater by physical chemistry and biochemistry[D].Chongqing:Chongqing University, 2012.
[10] 赵希锦, 常明庆, 王敏.四川泡菜行业高浓含盐废水资源化处理技术研究[C].中国环境科学学会学术年会论文集.北京:中国环境科学出版社, 2013.
ZHAO X J, CHANG M Q, WANG M.Study on resource treatment technology of high concentration saline wastewater in Sichuan pickle industry[C].Proceedings of the annual academic meeting of the Chinese society of Environmental Sciences.Beijing:China Environmental Science Press, 2013.
[11] 李子未, 封丽, 许林季, 等.酱腌菜加工废水处理技术综述[J].三峡生态环境监测, 2019, 4(4):57-64.
LI Z W, FENG L, XU L J, et al.Review on treatment technology of vegetable pickling waste water[J].Ecology and Environmental Monitoring of Three Gorges, 2019, 4(4):57-64.
[12] YUAN Y S, YUAN X, CAO X, et al.Anaerobic biological filter - biological contact oxidation process of high salt wastewater treatment process coupling and influencing factors[J].Advanced Materials Research, 2014, 1 014:303-306.
[13] CHAI H X, KANG W.Influence of biofilm density on anaerobic sequencing batch biofilm reactor treating mustard tuber wastewater[J].Applied Biochemistry and Biotechnology, 2012, 168(6):1 664-1 671.
[14] 李燕群, 冉丹, 杨坪, 等.关于四川泡菜行业废水排放的几点思考[J].环境科学与管理, 2012, 37(2):19-21.
LI Y Q, RAN D, YANG P, et al.Wastewater discharge of Sichuan pickle industry[J].Environmental Science and Management, 2012, 37(2):19-21.
[15] WAN L, WU Y, ZHANG X, et al.Nutrient removal from pickle industry wastewater by cultivation of Chlorella pyrenoidosa for lipid production[J].Water Science and Technology, 2019, 79(11):2 166-2 174.
[16] ABOU-ELELA S I, KAMEL M M, FAWZY M E.Biological treatment of saline wastewater using a salt-tolerant microorganism[J].Desalination, 2010, 250(1):1-5.
[17] OU Y J, GU J C, RAN M J, et al.Asynchronous cultivation and domestication of aerobic activated sludge to treat the pickle wastewater[J].IOP Conference Series:Earth and Environmental Science, 2018, 186:012055.
[18] 耿金山, 王斌.泡菜废水处理工程设计及运行调试[J].成都大学学报(自然科学版), 2009, 28(4):353-355.
GENG J S, WANG B.Engineering design and operation commissioning of pickle-wastewater treatment[J].Journal of Chengdu University (Natural Science Edition), 2009, 28(4):353-355.
[19] 鲍振国. 厌氧—部分亚硝化—厌氧氨氧化处理榨菜废水的脱氮性能试验研究[D].重庆:重庆大学, 2013.
BAO Z G.Experimental study on the performance of treating mustard wastewater by the process of anaerobic-partial nitrification-ANAMMOX for biological nitrogen removal[D].Chongqing:Chongqing University, 2013.
[20] 张智. 高盐高氮磷高浓度有机物废水治理综合技术与应用[D].重庆:重庆大学, 2013.
ZHANG Z.Comprehensive treatment technology and application of high salt, high nitrogen and phosphorus and high concentration organic wastewater[D].Chongqing:Chongqing University, 2013.
[21] 熊伟. 厌氧区域流化床-短程硝化反硝化处理泡菜废水技术研究[D].重庆:重庆大学, 2019.
XIONG W.Study on anaerobic regional fluidized bed-shortcut nitrification and denitrification treatment of pickle wastewater[D].Chongqing:Chongqing University, 2019.
[22] 杨海亮, 王祥清, 马三剑.泡菜废水处理工程设计及运行[J].水处理技术, 2019, 45(6):134-136.
YANG H L, WANG X Q, MA S J.Engineering design and operation of pickle wastewater treatment[J].Technology of Water Treatment, 2019, 45(6):134-136.
[23] 付博飞, 陈传勇, 代丽君, 等.榨菜盐水循环腌制榨菜研究[J].农产品加工, 2019(21):20-26;31.
FU B F, CHEN C Y, DAI L J, et al.Study on the recycling of high-salt water in fermented pickle to develop pickle[J].Farm Products Processing, 2019(21):20-26;31.
[24] 赵芳. 膜分离技术处理泡菜废水的试验研究[D].雅安:四川农业大学, 2012.
ZHAO F.Research procress of the membrane separation technology in processing the pickle wastewater[D].Ya’an:Sichuan Agricultural University, 2012.
[25] 刘品. 芬顿氧化—活性炭吸附—膜分离技术处理泡菜废水的试验研究[D].雅安:四川农业大学, 2014.
LIU P.Fenton oxidation-activated carbon adsorption, membrane separation technology in processing pickle wastewater[D].Ya’an:Sichuan Agricultural University, 2014.
[26] 刘启明, 田清华, 马建华, 等.含盐废水电渗析膜分离处理工艺研究[J].生态环境学报, 2012, 21(9):1 604-1 607.
LIU Q M, TIAN Q H, MA J H, et al.Study on electrodialysis membrane separation technology of salinity wastewater[J].Ecology and Environmental Sciences, 2012, 21(9):1 604-1 607.
[27] 张力桢. 电催化氧化法处理印染反渗透浓水试验研究[D].哈尔滨:哈尔滨工业大学, 2018.
ZHANG L Z.Experimental research on the treatment of reverse osmosis concentrated water in printing and dyeing by electrocatalytic oxidation[D].Harbin:Harbin Institute of Technology, 2018.
[28] 张绍坤. 三效蒸发器在高含盐废水处理中的应用[J].中国环保产业, 2011(11):37-40.
ZHANG S K.Application of three-step evaporator in the treatment of high salinity wastewater[J].China Environmental Protection Industry, 2011(11):37-40.
[29] 袁宏, 张学峰, 闵锡祥, 等.盐渍蔬菜发酵液回收处理及其浓缩液综合应用技术[J].中国调味品, 2015, 40(10):81-83;87.
YUAN H, ZHANG X F, MIN X X, et al.The recycling of fermentation broth of salted vegetable and the integrated application technology of its concentrated broth[J].China Condiment, 2015, 40(10):81-83;87.
[30] 武超, 梁鹏飞, 张冲, 等.MVR技术处理高盐废水应用进展[J].化学工程与装备, 2020(2):202-203.
WU C, LIANG P F, ZHANG C, et al.Application progress of MVR technology in treating high salt wastewater [J].Chemical Engineering & Equipment, 2020(2):202-203.
[31] 瞿瑞, 张占梅, 付婷.MVR法处理含盐废水中试研究[J].环境工程学报, 2016, 10(7):3 671-3 676.
QU R, ZHANG Z M, FU T.Pilot study on mechanical vapor recompression technology for treatment of saline wastewater[J].Chinese Journal of Environmental Engineering, 2016, 10(7):3 671-3 676.
[32] 杨红梅, 肖德龙, 黄莉.泡菜废水零排放处理技术中试研究[J].给水排水, 2020, 56(8):69-72.
YANG H M, XIAO D L, HUANG L.Study of pilot project of zero emission treatment of pickle wastewater[J].Water & Wastewater Engineering, 2020, 56(8):69-72.
[33] 陈功, 基于MVR泡菜盐渍液高效综合利用关键技术研究与示范[Z].四川省:四川川南酿造有限公司, 2020.
CHEN G, Research and demonstration of key technologies for efficient and comprehensive utilization of pickle saline based on MVR[Z].Sichuan Province:Sichuan Chuannan Brewing Co.Ltd., 2020.
[34] 渠光华, 张智, 郑海领.电化学氧化法去除超高盐榨菜废水中的氨氮[J].环境工程学报, 2013, 7(3):815-819.
QU G H, ZHANG Z, ZHENG H L.Removal of ammonia nitrogen from hypersaline pickle wastewater by electrochemical oxidation[J].Chinese Journal of Environmental Engineering, 2013, 7(3):815-819.
[35] JUNG H, LEE E, HAN S, et al.Evaluation of brine reuse on salting of Chinese cabbage using electrochemical process[J].Journal of Korean Society of Water and Wastewater, 2014, 28(5):541-548.
[36] ZHANG L F, FU G K, ZHANG Z.Simultaneous nutrient and carbon removal and electricity generation in self-buffered biocathode microbial fuel cell for high-salinity mustard tuber wastewater treatment[J].Bioresource Technology, 2019, 272:105-113.
[37] KIM D H, YOO J Y, JANG K I.Effects of a pre-filter and electrolysis systems on the reuse of brine in the Chinese cabbage salting process[J].Preventive Nutrition and Food Science, 2016, 21(2):147-154.
[38] YI H, KIM J, HYUNG H, et al.Cleaner production option in a food (Kimchi) industry[J].Journal of Cleaner Production, 2001, 9(1):35-41.
[39] 李洁芝, 陈功, 张其圣, 等.盐渍水再利用处理及其在泡青菜上的应用研究[J].食品与发酵科技, 2014, 50(1):25-28;71.
LI J Z, CHEN G, ZHANG Q S, et al.Processing and its application of vegetables on the bubble of saline water[J].Food and Fermentation Technology, 2014, 50(1):25-28;71.
[40] 贺云川, 侯尧.榨菜腌制液循环利用研究[J].食品与发酵科技, 2010, 46(4):41-43.
HE Y C, HOU Y.A study of recycling of mustard pickles liquid[J].Food and Fermentation Technology, 2010, 46(4):41-43.
[41] 雷兰兰, 吴祖芳, 翁佩芳.榨菜低盐腌制卤汁生产营养调味汁的工艺优化[J].食品科学, 2012, 33(4):287-291.
LEI L L, WU Z F, WENG P F.Process optimization for production of nutritional seasoning juice from leftover pickle juice from making low salt pickled mustard tuber[J].Food Science, 2012, 33(4):287-291.
[42] PAPADAKI E, MANTZOURIDOU F T.Current status and future challenges of table olive processing wastewater valorization[J].Biochemical Engineering Journal, 2016, 112:103-113.
[43] GUVENTURK A, OZTURK D, OZYILDIZ G, et al.Determination of the potential of pickle wastewater as feedstock for biopolymer production[J].Water Science and Technology, 2020, 81(1):21-28.
