Kinetics of Organic Matter Removal in Olive Mill Wastewater and Cheese Whey Effluent using Microfiltration Membrane
Ezgi Oktav Akdemir
Abstract:In this study, a laboratory-scale microfiltration membrane system was operated with olive oil industry wastewater (OMW) and cheese whey effluent (CWE) with chemical oxygen demand (COD) concentrations of 54 and 65.6 g/L at flow rates (Q) of 100, 150, and 200 L/h, pressures of 1 and 2 bar, filtration times considered as four different hydraulic retention time (q) of 30, 60, 90, and 120 min, respectively. COD removal efficiencies decreased with decreasing q from 120 min to 30 min and increasing pressure. In this … Show more
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