Degradation behavior of palm oil mill effluent in Fenton oxidation

Gamaralalage, Disni; Sawai, Osamu; Nunoura, Takuro

doi:10.1016/j.jhazmat.2018.07.023

Cited by 47 publications

(14 citation statements)

References 60 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Previous research showed that total organic carbon in POME, which is associated with COD, was degraded in the presence of the hydroxyl radical and metals such as Fe 2+ (Gamaralalage et al 2019). It seems that trace metals contained in POME, such as iron, zinc, and copper, could also contribute to COD degradation after reacting with the hydroxyl radical (Safarzadeh-Amiri et al 1996;Hurtado et al 2016;Ding et al 2016).…”

Section: Discussionmentioning

confidence: 99%

“…When photodegradation activity became more active, the presence of phenolic compounds as organic carbon source became limiting for the growth of A. platensis, even though the final biomass concentration was high. A possible explanation for this is that the degradation of phenol at high light intensity resulted in lower molecular weight acids which could be easily utilized by A. platensis (Vlyssides et al 2011;Golmakani et al 2012;Gamaralalage et al 2019).…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Influence of photodegradation on the removal of color and phenolic compounds from palm oil mill effluent by Arthrospira platensis

et al. 2020

View full text Add to dashboard Cite

Palm oil mill effluent (POME) released from conventional treatment systems poses severe environmental problems due to its dark color, its high chemical oxygen demand (COD), and high content of phenolic compounds. However, the possible biodegradation of phenolic compounds and color by microalgae was not well explored. This research aimed to reveal optimal conditions for pollutant removal through biodegradation by the cyanobacterium Arthrospira platensis. This species was grown under a range of POME fractions and environmental conditions (irradiance, salinity, nutrients) during which growth, final biomass, color, COD, and phenolic compound levels were followed. POME fractions influenced A. platensis growth rate, final biomass, COD, and color removal. The optimization of phenolic compound removal by using central composite design (CCD) response surface methodology (RSM) showed that low light and high initial phenolic compounds promoted the activity of A. platensis to degrade phenolic compounds. The combination of high initial phenolic compounds and high light intensity increased the growth rate up to 0.45 days−1 and final biomass up to 400 mg L−1, while total phenolic compounds were almost completely (94%) removed. Finally, this study showed that phenolic compounds and color degradation from POME were dominated by the activity of photodegradation at high irradiance, while the activity of A. platensis dominated at low light intensity.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Influence of photodegradation on the removal of color and phenolic compounds from palm oil mill effluent by Arthrospira platensis

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Lysinibacillus sp. LC 556247 is expected to have the potential to consume the oils and carbon sources that exist in POME [49].…”

Section: Strain Identification and General Characteristics Of The Isolated Bacteriamentioning

confidence: 99%

Fermentation of Palm Oil Mill Effluent in the Presence of Lysinibacillus sp. LC 556247 to Produce Alternative Biomass Fuel

et al. 2021

View full text Add to dashboard Cite

A bacterial strain, identified as Lysinibacillus sp. LC 556247 POME, was isolated from palm oil mill effluent (POME). The present article highlights the potential utilization of POME as a sole fermentation medium by Lysinibacillus sp. LC 556247 to produce biomass fuel via aerobic fermentation. The fermentation was performed in a shake flask with a working volume of 300 mL, agitated at 180 rpm, incubated at 35 ± 2 °C for various fermentation hours, ranging from 1, 2, 3, 4, 24, 48, 72, 96, and 120 h, and was followed by a drying process. Elucidation of the POME characteristics, calorific energy values (CEV), moisture content (MC), oil and grease content, chemical oxygen demand (COD), biochemical oxygen demand (BOD), dissolved oxygen (DO), total suspended solids (TSS), pH, total nitrogen, and the colony-forming unit (CFU) were performed. The results demonstrate that the highest CEV, of 21.25 ± 0.19 MJ/kg, was obtained at 48 h fermentation. High amounts of extractable oil and nitrogen content were retrieved at the highest CEV reading of the fermented and dried POME samples, which were 17.95 ± 0.02% and 12.80 ± 0.08%, respectively. The maximum removal efficiencies for the COD (50.83%), the BOD (71.73%), and the TSS (42.99%) were achieved at 120 h of fermentation, with an operating pH ranging from 4.49–4.54. The XRF analysis reveals that the fermented and dried products consisted of elements that had a high amount of carbon and potassium, and a significantly low amount of silica, which is sufficient for the effective burning of biomass fuel in the boiler.

show abstract

“…Jika ketengikan lemak telah mencapai tahap terakhir, maka lemak biasanya berbau tengik dan terasa getir. Hal ini disebabkan oleh terjadinya reaksi oksidasi sekunder dari hasil dekomposisi peroksida (Nurhasnawati et al, 2015;Allen et al, 2018;Gamaralalage et al, 2018;Norizzah et al, 2018;Wan et al, 2018).…”

Section: Uji Ketahanan Penyimpanan Sambal Cabai Merahunclassified

Penggunaan Minyak Sawit Merah Dalam Pembuatan Sambal Cabai Merah Tumis

Hasibuan

Meilano²

2018

JTP

View full text Add to dashboard Cite

Sambal cabai merah tumis dibuat dengan cara menumis cabai mentah giling menggunakan minyak goreng. Nutrisi sambal cabai merah ditingkatkan menggunakan minyak sawit merah (MSM) sebagai media penumisan karena mengandung fitonutrien berupa karoten (pro-vitamin A) dan tokoferol & tokotrienol (vitamin E). Penelitian ini mengkaji pengaruh rasio cabai dan minyak, pengaruh penambahan garam dan gula, pengaruh suhu dan waktu pemasakan, pengaruh jenis minyak, uji ketahanan simpan dan uji penerimaan dalam pembuatan sambal cabai merah menggunakan MSM dan fraksi oleinnya (MSMOL). Parameter mutu minyak yang dianalisis meliputi komposisi asam lemak, kadar air, kadar karoten, bilangan peroksida, dan kadar karoten. Analisa tingkat kesukaan produk sambal meliputi kenampakan warna, tekstur, aroma, dan rasa. Penerimaan terhadap kesukaan sambal tertinggi yaitu pada rasio cabai dan MSM atau MSMOL adalah 50:40 (g/g), rasio garam dan gula adalah 2% dan 4% terhadap berat cabai. Suhu dan waktu pemasakan mempengaruhi kadar air dan karoten sambal. Semakin tinggi suhu, menurunkan kadar air, namun meningkatkan kadar karoten pada sambal (kecuali pada suhu > 150 °C, kadar karoten menurun). Pemasakan sambal dengan mencampurkan cabai dengan MSM, kemudian dipanaskan secara bersamaan pada suhu 150 °C selama 5 menit. Tingkat penerimaan sambal cabai merah menggunakan MSM atau MSMOL relatif sama dengan minyak goreng komersial (MGK) sebagai kontrol. Sambal cabai merah menggunakan MSMOL lebih tahan lama dibandingkan MGK dan MSM ditinjau dari mutunya meliputi kadar asam lemak bebas, bilangan peroksida, dan kadar karoten. Waktu yang baik untuk menyimpan sambal cabai dengan MSMOL adalah 2 minggu pada 20-24 °C atau 1 minggu pada 28-30 °C

show abstract

Degradation behavior of palm oil mill effluent in Fenton oxidation

Cited by 47 publications

References 60 publications

Influence of photodegradation on the removal of color and phenolic compounds from palm oil mill effluent by Arthrospira platensis

Influence of photodegradation on the removal of color and phenolic compounds from palm oil mill effluent by Arthrospira platensis

Fermentation of Palm Oil Mill Effluent in the Presence of Lysinibacillus sp. LC 556247 to Produce Alternative Biomass Fuel

Penggunaan Minyak Sawit Merah Dalam Pembuatan Sambal Cabai Merah Tumis

Contact Info

Product

Resources

About