Green bean seed coagulant for turbidity removal: parameter optimization and modelling

Abstract

This study investigates the effectiveness of a natural coagulant derived from green bean (GB) seeds for treating synthetic turbid water. The properties of GB and green bean coagulant (GB-Co) were analysed using FTIR, SEM, and EDX. The study focuses on the interaction between extraction parameters, such as mixing time (MT), mix concentration (MC), and solvent concentration (SC), on turbidity removal and protein concentration. The optimal parameters were determined using response surface methodology (RSM) and desirability functions. The analysis of variance (ANOVA) showed good agreement between experimental data and the proposed model. The quadratic model showed that factors SC and MC significantly influence both responses. The optimum extraction conditions were MT, SC, and MC at 48 min, 1.38 M, and 10 g/L, respectively. The coagulant achieved a turbidity removal of 95.57% and a protein concentration of 1092.11 mg/L. The results suggest that GB-based coagulants can effectively remove turbidity from wastewater.