Combined Physical‐Chemical and Aerobic Biological Treatments of Wastewater Derived from Sauce Manufacturing. (1st April 2013)

• Record Type: Journal Article
• Authors: Martín, M. A.; González, I.; Siles, J. A.; Berrios, M.; Martín, A.
• Is Part Of: Water environment research. Volume 85:Number 4(2013)
• Page Start: 346
• Page End: 353
• Publication Date: 2013-04-01
• Subjects: wastewater -- sauce manufacturing -- coagulation‐flocculation -- pH control -- sequencing batch reactor -- aerobic biodegradability -- combined treatment; Water quality management -- Periodicals; Water -- Purification -- Periodicals; Water -- Pollution -- Periodicals; Water -- Pollution; Water -- Purification; Water quality management; Sewage; Water Pollution; Periodicals; Electronic journals; Periodicals; 628.16
• DOI: 10.2175/106143012X13415215907374
• Languages: English
• ISSNs: 1061-4303

Abstract

Abstract : The viability of an integrated coagulation‐ flocculation and aerobic treatment for purifying wastewater derived from a sauce manufacturing industry was evaluated. The best coagulation‐ flocculation results were obtained at alkaline pH, showing the greatest turbidity removal efficiency (greater than 90%) and a total chemical oxygen demand (COD) removal of approximately 80%, Additionally, experiments at alkaline pH reduce the reagent requirements (coagulant concentration of 0.4 mL/L and flocculant concentration of 4.0 mL/L) providing a consequent economic benefit as compared to experiments at neutral and acidic pH. Another set of experiments was conducted in a sequencing batch reactor to evaluate the aerobic biodegradability of the remnant dissolved organic matter. The effluent from the physical‐ chemical pre‐treatment at alkaline pH again showed the highest biodegradability (76%), with a global COD total removal of 98%. The results showed that the combination of both techniques could be a viable alternative to efficiently treat wastewater derived from sauce manufacturing.