Coagulation removal of melanoidins from biologically treated molasses wastewater using ferric chloride

Integrated Ultrafiltration Membranes and Chemical Coagulation for Treatment of Baker’s Yeast Wastewater

“…On the contrary, the removal efficiency decreased in acidic pH. Similar findings have been previously reported by Liang et al [30], Zhou et al [32] and Liang et al [31]. At the acidic range of pH, excessive absorption of H+ and highly charged particles lead to breakup of the electrical interaction of colloids.…”

“…According to the findings reported by Liang et al, removal efficiency first increases with raising coagulant dosage, reaching the maximal value, and then declines with further coagulant addition [30]. The Addition of the coagulant dose greater than 500 mg/L of PACl resulted in positive charge induction to the complexes intensified repulsive forces between them.…”

“…The main problems in the treatment of baker's yeast wastewater are color, odor and high concentration of COD in the effluent. In recent years, due to the high concentration of pollutants in the effluent of this industry, a wide variety of stand-alone processes including biological such as aerobic and anaerobic treatments, physicochemical including chemical coagulation, adsorption and membrane separation processes and electrochemical procedures like electrocoagulation technology [26][27][28][29][30][31][32][33][34][35] have been reported for the treatment of baker's yeast wastewater. The results of the relevant studies show that the pigments (melanoidin) in molasses wastewater are refractory to bio-degradation.…”

Anaerobic Treatment of Industrial Effluents: An Overview of Applications

“…5. The most common raw material of baker's yeast industry is molasses which is a by-product of sugar production due to its low cost and high content of sugar (Liang et al, 2009). After the dilution, clarification and sterilization, the molasses, which is commonly referred to as mash or wort, is fed to the fermentation vessels with nutrients.…”

“…During the fermentation process of the baker's yeast industry, large quantity of wastewater with high organic content, dark colour, high concentrations of total nitrogen, trimethylglycine and sulphate, variable phosphorus content and non-biodegradable organic pollutants are generated (Liang et al, 2009;Blonskaja et al, 2006). Colour is one of the most problematic parameters at the baker's yeast industry as a result of the presence of melanoid in the molasses which gives a brownish colour to the wastewater (Buyukkamaci & Filibeli, 2002).…”