PL EN


Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
Tytuł artykułu

Treatment of the pistachio processing wastewater using Fenton’s, ultrasound with Fenton’s, and coagulation processes

Treść / Zawartość
Identyfikatory
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
Pistachio processing wastewater was characterized and the treatability of wastewater using Fenton’s process, the combination of Fenton’s process with ultrasonic irradiation and coagulation processes was investigated. [Fe2+] = 27.6 mg/dm3, [H2O,sub>2]= 30 mg/dm3 and 75 min of reaction time were determined as the optimum conditions for Fenton’s process. Then, the combined treatment (ultrasound with Fenton’s process, was applied to the pistachio processing wastewater and 45% of COD removal efficiency was obtained. For the coagulation process, the optimum removal efficiencies of 60% and 45% were achieved for FeCl3 dosage of 2000 mg/dm3 and Al2(SO4)3 dosage of 3000 mg/dm3, respectively. The results demonstrate that higher COD removal efficiencies could be obtained from the combined ultrasound and Fenton’s process with respect to Fenton’s process alone. Besides, applying the coagulation process using FeCl3and Al2(SO4)3 also presents high COD removal efficiencies.
Rocznik
Strony
167--180
Opis fizyczny
Bibliogr. 25 poz., tab., rys.
Twórcy
autor
  • Harran University, Engineering Faculty, Environmental Engineering Department, Osmanbey Campus, 63000, Şanlıurfa, Turkey
autor
  • Harran University, Graduate School of Natural and Applied Sciences, Osmanbey Campus, 63 000, Şanliurfa, Turkey
Bibliografia
  • [1] FAO, FAO Statistical Pocketbook, 2015.
  • [2] Fao/Iaea, Manual on the application of the HACCP system in mycotoxin prevention and control, FAO Food Nutr Pap., 2001,73, 124.
  • [3] KHODABAKHSHIAN R., BAYATI M.R., SHAKERI M., Performance evaluation of a centrifugal peeling system for pistachio nuts, Int. J. Food Eng., 2011, 7, 4.
  • [4] GOLI A.H., BARZEGAR M., SAHARI M.A., Antioxidant activity and total phenolic compounds of pistachio (Pistachia vera) hull extracts, Food Chem., 2005, 92, 521.
  • [5] CHAHED T., DHIFI W., HAMROUNI I., MSAADA K., BELLILA A., KCHOUK M.E., MARZOUK B., Comparison of pistachio hull essential oils from different Tunisian localities, Ital. J. Biochem., 2007, 56, 35.
  • [6] DEMIRAL İ., ATILGAN N.G., ŞENSÖZ S., Production of biofuel from soft shell of pistachio (Pistacia vera L.), Chem. Eng. Commun., 2008, 196, 104.
  • [7] PAINMANAKUL P., CHINTATEERACHAI T., LERTLAPWASIN S., ROJVILAVAN N., CHALERMSINSUWAN T., CHAWALOESPHONSIYA N., LARPPARISUDTH O., Treatment of cutting oily-wastewater by sono Fenton’s process. Experimental approach and combined process, Int. J. Environ. Ecol. Geol. Geophys Eng., 2013, 7, 655.
  • [8] ZHANG J., LI J., THRING R., LIU L., Application of ultrasound and Fenton’s reaction process for the treatment of oily sludge, Proc. Environ. Sci., 2013, 18, 686.
  • [9] ALVER A., BAŞTÜRK E., KILIÇ A., KARATAŞ M., Use of advance oxidation process to improve the biodegradability of olive oil mill effluents, Proc. Saf. Environ. Prot., 2015, 98, 319.
  • [10] BIANCO B., DE MICHELIS I., VEGLIÒ F., Fenton’s treatment of complex industrial wastewater. Optimization of process conditions by surface response method, J. Hazard. Mater., 2011, 186, 1733.
  • [11] LI Y., HSIEH W.P., MAHMUDOV R., WEI X., HUANG C.P., Combined ultrasound and Fenton’s (US-Fenton’s) process for the treatment of ammunition wastewater, J. Hazard. Mater., 2013, 244-245, 403.
  • [12] KILIC M., SOLMAZ S., Treatment Alternatives of Olive Mill Wastewater (OMW): A Review, J. Selcuk Univ. Nat, 2013, 2005–8.
  • [13] ABU HASSAN M.A., TAN P.L., ZAINON NOOR Z., Coagulation and flocculation treatment of wastewater in textile industry using chitosan, J. Chem. Nat. Res. Eng., 2009, 4, 43.
  • [14] FIL B., BONCUKCUOGLU R., YILMAZ E., BAYAR S., Electro-oxidation of pistachio processing industry wastewater using graphite anode, Clean Soil Air Water, 2014, 42, 1232.
  • [15] BAYAR S., BONCUKCUOGLU R., YILMAZ E., FIL B., Pre-treatment of pistachio processing industry wastewaters (PPIW) by electrocoagulation using Al plate electrode, Sep. Sci. Technol., 2014, 49, 1008.
  • [16] Nations F and AO of the U. FAOSTAT Crop Natl. Prod., 2013.
  • [17] TSANTILI E., TAKIDELLI C., CHRISTOPOULOS M.V., LAMBRINEA E., ROUSKAS D., ROUSSOS P., Physical, compositional and sensory differences in nuts among pistachio (Pistachia vera L.) varieties, Sci. Hortic, Amsterdam 2010, 125, 562.
  • [18] GAMLI Ö.F., HAYOǦLU I., The effect of the different packaging and storage conditions on the quality of pistachio nut paste, J. Food Eng., 2007, 78, 443.
  • [19] FAO. FAOSTAT. 2014, http://www.fao.org/faostat/en/#data/QI.
  • [20] Türkyılmaz M., UV/chlorine advanced oxidation process and antep peanut processing plant wastewater treatment, Selçuk Üniversitesi, Fen Bilim Enstitüsü, Yüksel Lisans Tezi, 2016 (in Turkish).
  • [21] ŞAHINKAYA S., COD and color removal from synthetic textile wastewater by ultrasound assisted electro-Fenton’s oxidation process, J. Ind. Eng. Chem., 2013, 19, 601.
  • [22] FARAJNEZHAD H., GHARBANI P., BRANCH A., Coagulation Treatment of Wastewater in Petroleum Industry using Poly Aluminium Chloride and Ferric, Ijrras, 2012, 13306.
  • [23] APHA, Standard Methods for the Examination of Water and Wastewater, 2012.
  • [24] YAZDANBAKHSH A.R., MOHAMMADI A.S., SARDAR M., GODINI H., ALMASIAN M., COD removal from synthetic wastewater containing azithromycin using combined coagulation and a Fenton’s-like process, Environ. Eng. Manage. J., 2014, 13, 2929.
  • [25] ARSLAN-ALATON I., GURSES F., Photo-Fenton’s-like and photo-Fenton’s-like oxidation of Procaine Penicillin G formulation effluent, J. Photochem. Photobiol. A. Chem., 2004, 165, 165.
Uwagi
PL
Opracowanie rekordu w ramach umowy 509/P-DUN/2018 ze środków MNiSW przeznaczonych na działalność upowszechniającą naukę (2018).
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-9ab9e4b8-a937-40c7-8879-6efd3edbc695
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.