Abstract
ABSTRACTThe production and consumption of coffee and tea results in the generation of huge quantities of colored wastewaters, and these are accountable for certain problems like color, BOD, toxicity, and odor when discharged into the aquatic environment. In this study, the color from the aqueous infusions of coffee and tea was removed by chemical coagulation, using coagulants like ferrous sulfate, alum, and lime, and the chemical coagulation was also used for the evaluation of both the process efficiency and process parameters, such as pH, dose of coagulant, effect of coagulant type, etc. A coagulant dosage of 1.0 g L−1 was considered as appropriate, since a major amount (70–97%) of color removal was accomplished from different brands of coffee and tea infusions. Higher efficiency of decolorization was obtained from slightly acidic to neutral pH (4.0–6.0). Higher percentage of color removal was achieved from tea infusions compared with coffee infusions. Average color removal efficiencies of individual coa...
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
