柑橘罐头加工排放水是果蔬加工中较难治理的一种废水。本文针对柑橘罐头加工废水富含有机质的特性，首次将柑橘罐头生产排放水分段收集和分析，进行水质感官理化指标和微生物指标测定，研究表明：柑橘罐头不同加工工序的水质差异很大，按其综合水质可分为轻度，中度和重度污染水。第三次漂洗水、分级机水、挑选输送水和杀菌冷却水为轻度污染水，含少量肉眼可见悬浮物，COD在31.30~110.35 mg/L之间；碱处理后的第一次和第二次漂洗水为中度污染水，含较多肉眼可见悬浮物，COD在500.40~1515.40 mg/L之间；酸处理水和碱处理水为重度污染水，含大量肉眼可见悬浮物，COD在6827.80~13207.10 mg/L之间。第三次漂洗水、分级机水、挑选输送水和杀菌冷却水水耗量占整个工艺65%以上，污染程度较轻，可进一步进行回用水源研究。

Drainage water from the mandarin canning plants is a type of fruit and vegetable processing wastewater . Since large amounts of organic matter are present in the drainage water from mandarin canning plants, this water was collected separately and analyzed in this study for the first time. The sensory, physicochemical, and microbiological indicators of water quality were studied. The result showed that there are significant differences in the water quality between different processing steps during mandarin canning. The drainage water samples could be classified as mildly, moderately, or severely polluted, based on the comprehensive analysis of the water quality. The drainage water from the third rinsing, sorting/grading, conveying, sterilization, and cooling processing steps could be classified as mildly polluted water, with a small number of visible suspended solids, and the chemical oxygen demand (COD) values were between 31.30 mg/L and 110.35 mg/L. The drainage water from the first and second rinsing processing steps was classified as moderately polluted water, with an increased amount of visible suspended solids, and COD values between 500.40 mg/L and 1515.40 mg/L. The drainage water from acid treatment and alkali treatment processing steps was severely polluted, with a large number of visible suspended solids, and COD values between 6827.80 mg/L and 13207.10 mg/L. The processing steps of the third rinsing, sorting/grading, conveying, sterilization, and cooling accounted for 65% of the total water consumption, and they resulted in mildly polluted drainage water, which could be potentially reused.

国家科技支撑项目（2012BAD31B06）；国家农业科技成果转化项目（2012GB2C220508）；浙江省植物食品加工技术科技创新团队项目（2010R50032）