Optimization of removal of COD and color from baker’s yeast wastewater by Fenton oxidation

摘要

Background and Objectives: Bakery’s yeast industry wastewater contains various pollutants and is generally characterized with high chemical oxygen demand (COD), dark color, high-nitrogen and sulfate and non-biodegradable organic pollutants. Having persistent soluble colored compounds (called melanoidins), effluent from yeast industry is a major source of water and soil pollution. The aim of this study was to evaluate advanced oxidation efficiency using Fenton process for COD and color removal from bakery’s yeast wastewater. Materials and Methods: This was an experimental- laboratory scale study. In this study, the effect of time and Fenton concentrations were tested for COD and color removal from bakery’s yeast wastewater. The sample used for this study was yeast effluent from Separator 2 with initial concentrations of COD and color of 5300 mg/L and 6950 pt-co respectively. In order to obtain the optimum operating conditions of the process, Taguchi analysis method was used. Experiments were carried out in five stages of the time in the range of 15, 30, 45, 60 and 75 min with various concentrations of hydrogen peroxide (e.g., 0.02, 0.04, 0.06, 0.08, and 0.1 molar) and concentrations of Fe2+ (e.g., 0.01, 0.02, 0.03, 0.04, and 0.05 molar) at pH = 3. Jar test method was used to determine the best operating conditions including: reaction time, dosages of hydrogen peroxide and Fe2+. Results: According to Taguchi method and SN-ratio analysis, the best H2O2/Fe2+ dosages were 0.08/0.04 molar at pH 3 and in reaction time of 30 min for removal of COD and color. For these conditions, the maximum COD and color removal efficiencies were 63 and 69 percent respectively. Based on the results, with increasing reaction time, there was no perceptible change in the removal efficiency. Conclusion: It can be concluded that Fenton’s oxidation method can be used successfully, as an alternative option to the design and choice of color and COD removal from strength industrial wastewaters e.g., bakery’s yeast industry.