Melchiors Marina S, Piovesan Mauricio, Becegato Vitor R, Becegato Valter A, Tambourgi Elias B, Paulino Alexandre T
Santa Catarina State University, Department of Food and Chemical Engineering, BR 282, Km 574, CEP: 89870-000, Pinhalzinho, SC, Brazil.
Santa Catarina State University, Graduate Program in Environmental Sciences, Av. Luis de Camões, 2090, Conta Dinheiro, CEP: 88520-000, Lages, SC, Brazil.
J Environ Manage. 2016 Nov 1;182:574-580. doi: 10.1016/j.jenvman.2016.08.022. Epub 2016 Aug 18.
The aim of this study was to investigate the efficiency of electroflocculation for the treatment of wastewater from the dairy industry and the recovery of solid whey. An electrochemical apparatus containing two aluminum or iron electrodes, a power source, an electroflocculation cell and magnetic stirring was employed. The following experimental conditions were monitored: electroflocculation time, initial pH of wastewater and applied potential intensity. Chemical oxygen demand, turbidity and final pH were the response variables. The chemical oxygen demand and turbidity decreased by employing aluminum or iron electrodes, applied potential intensity of 5 V, distance between two electrodes of 2 cm, 60 min electroflocculation time and initial wastewater pH of 5.0. The removal rates of organic matter based on the measure of chemical oxygen demand and turbidity when employing aluminum electrodes were 97.0 ± 0.02% and 99.6 ± 3.00 × 10(-4)%, respectively, with a final pH of 6.72. The removal rates of organic matter when employing iron electrodes were 97.4 ± 0.01% and 99.1 ± 1.00 × 10(-4)%, respectively, with a final pH of 7.38. In conclusion, electroflocculation is an excellent alternative for the dairy wastewater treatment in comparison to conventional treatment methods. The water used in food production and equipment washing is recovered with this method, resulting in a liquid that can be properly disposed. It is also possible to recover solid whey after electroflotation, which can then be used in the production of food supplements for humans and animals. Therefore, the dairy wastewater treatment process employing electroflocculation leads to sustainable food production.
本研究的目的是探究电絮凝处理乳制品工业废水及回收固体乳清的效率。使用了一种包含两个铝电极或铁电极、一个电源、一个电絮凝池和磁力搅拌的电化学装置。监测了以下实验条件：电絮凝时间、废水初始pH值和施加的电位强度。化学需氧量、浊度和最终pH值为响应变量。通过使用铝电极或铁电极、5 V的施加电位强度、两电极间距2 cm、60分钟的电絮凝时间和5.0的废水初始pH值，化学需氧量和浊度降低。使用铝电极时，基于化学需氧量和浊度测量的有机物去除率分别为97.0±0.02%和99.6±3.00×10(-4)%，最终pH值为6.72。使用铁电极时，有机物去除率分别为97.4±0.01%和99.1±1.00×10(-4)%，最终pH值为7.38。总之，与传统处理方法相比，电絮凝是乳制品废水处理的一种极佳替代方法。用这种方法可以回收食品生产和设备清洗中使用的水，得到可以妥善处置的液体。电浮选后还可以回收固体乳清，然后可用于生产人类和动物的食品补充剂。因此，采用电絮凝的乳制品废水处理工艺可实现可持续的食品生产。
