Improving the ecological safety of potato chips production by devising a method for wastewater treatment and recycling
Keywords:flocculation, coagulation, the greening of production, wastewater, environmental safety, production of potato chips, settling, centrifuging, suspended particles, physicochemical methods of treatment
The study deals with determining the effectiveness of mechanical and physical and chemical methods for the treatment of wastewater of potato chips enterprises. It was established that the wastewater that is formed at different stages of production differ in composition. Wastewater after washing and peeling potatoes is contaminated mainly with suspended soil substances of about 500 mg/l, which are not settled, and also has soluble organic substances with a value of COD of about 1,000 mg/l.
It was found that the use of coagulation-flocculation treatment makes it possible to get clear water suitable for reuse for washing potatoes. Coagulant – aluminum sulfate in the amount of 250 mg/l turned out to be effective to destroy the stability of the dispersed system. To intensify the sedimentation of coagulated flakes of suspended particles, non-ionogenic flocculant, which is recommended to be dosed after the introduction of coagulant in the amount of 2.5 ml/l, was selected. Analysis of clarified water indicates a decrease in the concentration of suspended particles up to 26 mg/l and a decrease in COD and BOD5 to values of 262 mg/l and 176 mg/l, respectively.
The completed studies made it possible to propose a circuit of treatment of wastewater after washing potatoes, which consists of pre-filtering, reagent treatment, water clarification, and sediment dehydration. This circuit makes it possible to intensively clean the water to the standards of its discharge into the sewage network. However, additional disinfection of water with oxidizers, for example, ozone, was proposed for the reuse of clarified water to wash vegetables at an enterprise itself.
The use of the proposed circuit of intensive water treatment will allow increasing the environmental safety of the production of potato chips by preventing environmental contamination through reducing the volume of tap water consumption
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Copyright (c) 2021 Oksana Hetta, Oleksіi Shestopalov, Viktor Duhanets, Olena Shubravska, Oleksandr Rudkovskyi, Nаdiia Paraniak, Nataliia Riazanova-Khytrovska, Olena Maksimenko
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