Modelling and process optimization of cheese whey wastewater treatment using magnetic nanoparticles

Guliyev, Rövşen; AKGÜN, Mustafa; Börekçi, Bilge Sayın; Sadak, Omer; Esen, Yusuf

doi:10.1007/s13399-022-02611-0

Cited by 5 publications

(1 citation statement)

References 27 publications

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“…After the adsorption of CW was carried out under the optimal conditions (see conditions in Section 3.4), desorption experiments of CW from AC PO4 were carried out using HCl (0.1 mol L −1 ) and NaOH (0.1 mol L −1 ) solutions as eluents [44][45][46]. A total of 500 mg of AC PO4 loaded with CW were in contact with 50 mL of the eluent (HCl or NaOH) and agitated for 2 h at 200 rpm for desorption.…”

Section: Desorption and Regeneration Experimentsmentioning

confidence: 99%

Single-Step Modification of Brewer’s Spent Grains Using Phosphoric Acid and Application in Cheese Whey Remediation via Liquid-Phase Adsorption

Castro,

Matheus,

Mançano

et al. 2023

Water

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Brewer’s spent grains (BSG) are a significant by-product of beer production, and its improper disposal poses environmental challenges. This study investigated the use of BSG for activated carbon production with phosphoric acid as a chemical activator and its application in cheese whey remediation through liquid-phase adsorption. The adsorbent was thoroughly characterized through using techniques such as FTIR, SEM, N2 isotherms, and surface charge distribution. The adsorbent exhibited substantial pores, a high surface area (605.1 m2 g–1), good porosity, and positive surface charges that facilitated favorable interactions with cheese whey compounds. Equilibrium was achieved in 330 min for lactose, BOD5, and COD. The maximum adsorption capacities were 12.77 g g–1 for lactose, 3940.99 mg O2 g–1 for BOD5, and 12,857.92 mg O2 g−1 for COD at 318 K. Removing these adsorbates from cheese whey effluent reduces its organic load, enabling water reuse in the manufacturing unit, depending on its intended use. The adsorption process was spontaneous and endothermic, with ΔH° ≥ 265.72 kJ mol−1. Additionally, the activated carbon produced demonstrated impressive regeneration capability with sodium hydroxide, maintaining 75% of its adsorption capacity. These results emphasize the potential of activated carbon as an effective adsorbent for cheese whey remediation, providing a sustainable solution for waste management in the dairy industry and water reuse.

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Section: Desorption and Regeneration Experimentsmentioning

confidence: 99%

Single-Step Modification of Brewer’s Spent Grains Using Phosphoric Acid and Application in Cheese Whey Remediation via Liquid-Phase Adsorption

Castro,

Matheus,

Mançano

et al. 2023

Water

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Cheese wastewater treatment through combined coagulation-flocculation and photo-Fenton-like advanced oxidation processes for reuse in irrigation: effect of operational parameters and phytotoxicity assessment

Belkodia,

El mersly,

Edaala

et al. 2024

Environ Sci Pollut Res

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The present study aims to investigate the e ciency of a combined cheese wastewater treatment approach involving coagulation with ferric chloride coupled with a Photo-Fenton-like oxidation process for potential reuse in irrigation. Laboratory-scale tests were conducted, examining the in uence of various operational parameters on the treatment process. Speci cally, the effects of initial wastewater pH, coagulant dosage, decantation time for the coagulation process, and initial pH, chemical oxygen demand (COD) concentration, Fe 3+ and H 2 O 2 dosages for Photo-Fenton-like oxidation were studied. Coagulation was found effective at natural pH of 6 and showed a highest removal e ciency in terms of COD (50.6%), biological oxygen demand BOD 5 (42.1%), turbidity (99.3%), and least sludge volume generation (11.8% v/v) for an optimum coagulant dose of 400 mg Fe 3+ L -1 and 8 hours of decantation time. Thereafter, the sequential treatment of cheese wastewater based on coagulation as a pre-treatment process and then Photo-Fenton-like oxidation (Fe 3+ /H 2 O 2 /UVA-300W), enhanced the removal of COD, BOD 5 and total organic carbon (TOC) to 91.2%, 91.4% and 97.5%, respectively using the optimized conditions (pH = 3;and 24 hours of irradiation time). Furthermore, the phytotoxicity of treated cheese wastewater was evaluated by seed germination and root elongation tests using lentil seeds as bioindicators. The experimental results showed that the combined process allowed a signi cant phytotoxicity reduction. The obtained outcome was encouraging and supports the possible use of the treated cheese wastewater as an additional water source for agricultural irrigation, helping to reduce the existing de cit and conserve water resources.

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Drinkable beverage based on whey and Opuntia stricta (var. dillenii) juice derived from underexploited biowaste: from process development to characterization

Ennouri

Hassen

et al. 2023

Biomass Conv. Bioref.

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Modelling and process optimization of cheese whey wastewater treatment using magnetic nanoparticles

Cited by 5 publications

References 27 publications

Single-Step Modification of Brewer’s Spent Grains Using Phosphoric Acid and Application in Cheese Whey Remediation via Liquid-Phase Adsorption

Single-Step Modification of Brewer’s Spent Grains Using Phosphoric Acid and Application in Cheese Whey Remediation via Liquid-Phase Adsorption

Cheese wastewater treatment through combined coagulation-flocculation and photo-Fenton-like advanced oxidation processes for reuse in irrigation: effect of operational parameters and phytotoxicity assessment

Drinkable beverage based on whey and Opuntia stricta (var. dillenii) juice derived from underexploited biowaste: from process development to characterization

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