Combined biological and physico-chemical treatment of baker's yeast wastewater including removal of coloured and recalcitrant to biodegradation pollutants

Gladchenko, M. A.; Starostina, E.; Щербаков, С. С.; Versprille, B.; Kalyuzhnyi, S.

doi:10.2166/wst.2004.0310

Cited by 15 publications

(14 citation statements)

References 2 publications

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“…Therefore, it is necessary to apply more effective processes for the destruction of color and refractory organics to comply with the discharge limits. For example biological purification can be used in combination with other processes such as physico-chemical [4,5], membrane [6], electrochemical [7][8][9], or advanced oxidation processes [10][11][12][13][14]. But many of the above treating methods are expensive beyond the fmancial capacity of enterprises, which limits their wide-spread application to yeast wastewater treatment.…”

Section: Introductionmentioning

confidence: 99%

Notice of Retraction: The main components of color and dissolved organic matter from yeast industry effluent

Zhou

Liu

Liang

et al. 2010

2010 the 2nd Conference on Environmental Science and Information Application Technology

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In this study, chemical components of the dissolved organic matter (DOM) in effluents from yeast wastewater treatment plant were classified, the main compounds and their structures accounting for color and DOM were determined. The bases-insoluble matter (BIM, i.e. DOM!) were separated from the effluents, the reminders were fractionated through XAD-8 resin and saturated exchange resins into five groups: hydrophobic bases (HOB, i.e. DOM2), hydrophobic acids (HOA,i.e. DOM3), hydrophilic matter (HIM,i.e.DOM4), DOM5 and hydrophilic nertrals (HIN,i.e. DOM6). All the fractions were characterized by total organic carbon (TOC) analyzer and color determination. The results indicate that HOA is the most abundant fraction in the effluents, contributing to 31.2% of the DOM and nearly 90% of chromaticity. HIB and HIA are the second dominant fractions, accounting for 26.3% and 26.1 % of DOM, respectively. The rest of DOM fractions consists of 6.7% HOB, 5.9% BIM, 3.2% HIN. Further characterization of HOA by Solid phase extraction -Gas chromatograph-Mass spectrograph (SPE-GC/MS) demonstrates that the main compounds are mainly long-chain fatty acids and esters, such as tert-butyldimethylsilyl ester, dodecanoic acid, decanoic acid, n-tridecanoic acid trimethylsilyl ester and etradecanoic acid.

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Section: Introductionmentioning

confidence: 99%

Notice of Retraction: The main components of color and dissolved organic matter from yeast industry effluent

Zhou

Liu

Liang

et al. 2010

2010 the 2nd Conference on Environmental Science and Information Application Technology

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“…The second is low to moderate process wastewater coming from cleaning. The dark brown color in these wastewaters is caused by the pigment called melanoidins which is resistant in nature, and it is not biodegradable [3], [4]. Some researchers studied color and COD removals from Bakery Yeast wastewater by using biological treatment alternatives.…”

Section: Introductionmentioning

confidence: 99%

Color Removal From Yeast Production Industry Wastewater Using Photo-Fenton Process

Baycan¹,

Can²

2019

Pamukkale J Eng Sci

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ÖzThe yeast production industry wastewaters contains high amount of chemical oxygen demand (COD), brownish color and recalcitrant organic components. In this work, one of the yeast production plant wastewaters operating in the Aegean Region, the color removal were studied with using Photo-Fenton (H2O2/Fe(II)/UV) oxidation processes. In this study, the Box-Wilson statistical experimental design method applied to optimization of decolorisation of the yeast production industry wastewater. For this reason, the initial oxidant and catalyst concentrations and pH of water were chosen as the experimental parameters on decolorisation. Color removal was observed during the experimental studies. Complete color removal (E=100%) was achieved with the addition of 2400 mg/L H2O2 and 121 mg/L Fe(II) at 3.7 pH after 120 min. of exposure to the UV irradiation.Maya üretim endüstrisinin atığı, yüksek miktarda kimyasal oksijen ihtiyacı (KOİ), azot, koyu renk ve biyolojik olarak parçalanmayan organik bileşikler içermektedir. Bu çalışmada, Ege Bölgesi'nde faaliyet gösteren bir maya sanayinin atıksularının, renk giderimi Foto-Fenton (H2O2/Fe (II)/UV) oksidasyon yöntemi kullanılarak arıtılmaya çalışılmıştır. Box-Wilson istatistiksel deneysel tasarım yöntemi kullanılarak başlangıç oksidan ve katalizör konsantrasyonları ve suyun pH'sı gibi bazı çalışma parametrelerinin renk giderme üzerindeki etkileri araştırılmıştır. Çalışma süresince renk giderimi izlenmiş ve komple renk giderimi (E=%100) 120 dk. sonra, 3.7 pH'da 2400 mg/L H2O2 ve 121 mg/L Fe (II) ilavesinin olduğu UV oksidasyonu işlemi sonucunda elde edilmiştir.

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“…Baker`s yeast industry wastewater has high BOD and COD. Gladchenko et al (2004) reported wastewaters with high strength in the range of 10 to 80 g COD/L, strong nitrogenous ranging from 0.5 to 1.5 g/L total N, sulphaterich (2 to 10 g/L), phosphorus variable (sometimes Pdeficient), recalcitrant for biodegradation and highly coloured. Dairy industry whey wastewater has a typical white colour and a high nutrient level as well as organic matter content (Najafpour et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Wastewater treatment strategies of selected Zimbabwean food industries

Manhokwe¹,

Zvidzai²,

Mareesa³

et al. 2018

Int. J. Water Res. Environ. Eng.

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This survey aimed at identifying the current practices and experiences of industrial wastewater treatment in Zimbabwe. In this study, questionnaires were used to assess various companies located in Gweru Kwekwe, Bulawayo and Harare. The information collected identified a gap in the treatment of wastewater from food processing industries in Zimbabwe. Current results indicate that about 86% of the food processing industries surveyed have primary treatment facilities. Few companies have proper secondary treatment facilities. Wastewater was characterised for selected effluents. Electrical conductivity (EC) of the wastewater was also recorded to be lower in most of the samples where dairy effluent showed highest EC by a value of 953 μS/cm. Total dissolved solids (TDS) were observed to be higher in dairy effluent as compared with other effluents. Total suspended solids (TSS) of cereal beverage effluent were higher with a value of 90 mg/L. The highest chemical oxygen demand (COD) values were recorded in potato processing effluent (690 mg/L O 2 ) followed by meat processing effluent (485 mg/L O 2 ). These values however are above the value recommended in Statutory Instrument (SI) (S.I.) 6 (S.I.6) of 2007 of 60 mg/L. It was noted that more than 80% of the wastewater comes from production processes and a substantial amount (53%) coming from raw material processing. This study indicates that regular inspections are done to enforce the wastewater legislation. Of all the companies studied, 73% of the companies were disposing their industrial effluent directly into the municipal sewer lines. Without the proper treatment facilities, the disposal of polluted effluent into the public sewer poses health and environmental consequences to the community. It can be concluded from the current data that there is a serious need to establish secondary treatment systems to remove organic load from food processing effluent and reduce pollution.

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Combined biological and physico-chemical treatment of baker's yeast wastewater including removal of coloured and recalcitrant to biodegradation pollutants

Cited by 15 publications

References 2 publications

Notice of Retraction: The main components of color and dissolved organic matter from yeast industry effluent

Notice of Retraction: The main components of color and dissolved organic matter from yeast industry effluent

Color Removal From Yeast Production Industry Wastewater Using Photo-Fenton Process

Wastewater treatment strategies of selected Zimbabwean food industries

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