Improving the ecological safety of potato chips production by devising a method for wastewater treatment and recycling

Authors

DOI:

https://doi.org/10.15587/1729-4061.2021.238732

Keywords:

flocculation, coagulation, the greening of production, wastewater, environmental safety, production of potato chips, settling, centrifuging, suspended particles, physicochemical methods of treatment

Abstract

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

Author Biographies

Oksana Hetta, National Technical University «Kharkiv Polytechnic Institute»

Postgraduate Student

Department of Chemical Technique and Industrial Ecology

Oleksіi Shestopalov, National Technical University «Kharkiv Polytechnic Institute»

PhD, Associate Professor

Department of Chemical Technique and Industrial Ecology

Viktor Duhanets, State Agrarian and Engineering University in Podilia

Doctor of Pedagogical Sciences, Professor

Department of Vocational Education

Olena Shubravska, Institute of the Economy and Forecasting of the National Academy of Sciences of Ukraine

Doctor of Economic Sciences, Professor, Head of Department

Department of Forms and Methods of Management in the Agro-Food Sector

Oleksandr Rudkovskyi, Institute of the Economy and Forecasting of the National Academy of Sciences of Ukraine

Doctor of Economic Sciences

Department of Forms and Methods of Management in the Agro-Food Sector

Nаdiia Paraniak, Lviv Polytechnic National University

PhD, Associate Professor

Department of Civil Safety

Nataliia Riazanova-Khytrovska, National Technical University «Kharkiv Polytechnic Institute»

Senior Lecturer

Department of Natural Sciences

Olena Maksimenko, National Technical University «Kharkiv Polytechnic Institute»

PhD, Associate Professor

Department of Labor and Environment Protection

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Published

2021-08-30

How to Cite

Hetta, O., Shestopalov, O., Duhanets, V., Shubravska, O., Rudkovskyi, O., Paraniak, N., Riazanova-Khytrovska, N., & Maksimenko, O. (2021). Improving the ecological safety of potato chips production by devising a method for wastewater treatment and recycling . Eastern-European Journal of Enterprise Technologies, 4(10(112), 6–13. https://doi.org/10.15587/1729-4061.2021.238732