The overall organic content of wastewater in the food industry is high, rich in biodegradable substances such as starch, sugars, proteins, and oils. The COD and BOD concentrations are high, and the water is prone to decay and odor. At the same time, the water contains a high amount of suspended impurities, fruit pulp residue, and production debris, which can easily deposit and block pipeline facilities; The nitrogen and phosphorus nutrients in wastewater are generally high, which can easily lead to eutrophication when discharged into natural water bodies. Production is affected by seasonality and centralized scheduling, and the water quality and quantity fluctuate greatly. Some production processes alternate between acid-base cleaning, and the pH value of the water changes significantly. Many categories also contain a large amount of floating oil and emulsified oil, which can easily adhere to equipment surfaces and inhibit the activity of biochemical treatment bacterial communities; The overall biodegradability is good, and conventional biochemical processes can effectively treat it. Only high salt wastewater from pickled vegetables, pickled foods, seasonings, and other high salt production areas has outstanding salinity and is difficult to handle biochemically. Therefore, evaporative crystallization processes need to be used for treatment. Moreover, this type of wastewater has sufficient organic matter nutrition and is prone to the growth of microorganisms, odor, and sludge expansion.