Decolorization of a baker's yeast industry effluent by Fenton oxidation

Variables affecting melanoidins removal from molasses wastewater by coagulation/flocculation

“…Physicochemical processes such as carbon adsorption [5], chemical oxidation [6,7] have been tested for the decolorization of molasses wastewater. Specific microorganism, especially white rot fungi have been found capable of degrading melanoidins-type compounds [8].…”

Advanced Oxidation Processes in Food Industry Wastewater Treatment – A Review

“…Baker`s yeast industry wastewater has a high BOD and COD values which contains significant amount of nitrogen and non-biodegradable organic pollutants. In addition, the effluent has a typical dark colour and, therefore the possible decolourisation of the effluent has been investigated by the Fenton process (Pala & Erden, 2005). Fenton oxidation was applied to the biologically pre-treated baker´s yeast industry wastewater.…”

Maya endüstrisi atıksuyunun ultrasonik arıtılmasında işletme parametrelerinin etkisi

“…Colored compounds in molasses are called as melanoidins [4]. Wastewater contains molasses is specified by dark brown colour and high organic loading due to the presence of melanoidins.…”

“…Among them are ozonation [6][7][8], fenton oxidation [4,5,[9][10][11], electrocoagulation [2][3][4][5][6][7][8][9][10][11][12], ultraviolet oxidation [13,14], adsorption [15,16] and ultrasonic irradiation [17][18][19].…”

“…So alternative treatment methods must be studied. In literature, treatment of baker's yeast effluent have been studied by using different methods such as coagulation [9][10][11], Fenton oxidation [4], electrocoagulation [2][3][4][5][6][7][8][9][10][11][12]. However, no study on ultrasonic treatment of baker's yeast effluent has been previously reported.…”