Altinbas Mahmut, Aydin Ali Fuat, Sevimli Mehmet Faik, Ozturk Izzet
Department of Environmental Engineering, Faculty of Civil Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey.
J Environ Sci Health A Tox Hazard Subst Environ Eng. 2003;38(10):2229-40. doi: 10.1081/ese-120023370.
The aim of this study was to investigate the effectiveness of chemical oxidation by applying ozonation, ozonation with hydrogen peroxide and Fenton's processes for decolorization and residual COD removal of biologically pretreated baker's yeast industry (BYI) effluents. Baker's yeast industry effluents characterizing with high COD, TKN, dark color, and non-biodegradable organic pollutants. The batch tests were performed to determine the optimum operating conditions including pH, O3, H2O2, and FeSO4 dosages, molar ratio of Fe2+/H2O2 and reaction time. It was noticed that H2O2 significantly reduced the reaction times for the same ozone dosages: however, COD and color removals were not remarkable. In the Fenton's oxidation studies, the removal efficiencies of COD and color for 30 min reaction time for three different types of BYI effluents were found about 86 and 92%, respectively. Experimental results of the presented study have clearly indicated that the Fenton's oxidation technology is capable to fate almost all parts of the organics which consist of both soluble initial and microbial inert fractions of COD for baker's yeast effluents. Effluents from the Fenton's oxidation process can satisfy effluent standards for COD and color in general.
本研究的目的是研究臭氧氧化、过氧化氢强化臭氧氧化和芬顿氧化法对生物预处理面包酵母工业（BYI）废水进行脱色和去除残余化学需氧量（COD）的效果。面包酵母工业废水具有化学需氧量高、总凯氏氮（TKN）高、颜色深和含有难生物降解有机污染物的特点。进行了批次试验以确定最佳操作条件，包括pH值、臭氧、过氧化氢和硫酸亚铁的剂量、Fe²⁺/H₂O₂的摩尔比以及反应时间。注意到在相同臭氧剂量下，过氧化氢显著缩短了反应时间；然而，化学需氧量和颜色去除效果并不显著。在芬顿氧化研究中，发现三种不同类型的面包酵母工业废水在30分钟反应时间内的化学需氧量和颜色去除效率分别约为86%和92%。本研究的实验结果清楚地表明，芬顿氧化技术能够去除面包酵母废水几乎所有部分的有机物，这些有机物包括化学需氧量中可溶的初始部分和微生物惰性部分。芬顿氧化过程产生的废水总体上能够满足化学需氧量和颜色的排放标准。
