Optimization of the process of electrochemical wastewater treatment of yeast production

Anna Poshtarenko,V Breskich,S Uvarova

doi:10.1051/e3sconf/202124402005

Abstract

The process of purification and disinfection of yeast production sewage under the action of electrodialysis has been studied. As a result of research to determine the physicochemical and microbiological sewage composition, it was found that in sewage of the 1st degree of yeast separation has the highest excess content of organic and mineral substances in terms of: Chemical oxygen consumption (COC) - 31096/500 mg О2 / dm3, suspended solids - 6800 / 300 mg / dm3, chlorides - 2147/350 mg / dm3and sulfates - 6089/400 mg / dm3. The content of organic substances, which is characterized by the Chemical oxygen consumption (COC) indicator, in sewage of general discharge, 2nd and 3rd degree of yeast separation is 41%, 50% and 74% and that is lower than in sewage of the 1st degree of yeast separation. The number of microorganisms in terms of Total microbial count (TMC) in sewage of the 1st stage of yeast separation is the largest and is 12·107 colony-forming units CFU / cm3. It is determined that the process of sewage treatment and disinfection from minerals occurs more efficiently in the cathode zone, and from organic substances and microorganisms - in the anode zone of the electrodializer at a water temperature of 293 K, current of 0.1 A and duration of exposure 20 min.

Highlights

Water as the main or auxiliary raw material is used in the vast majority of food production technological processes
From the above results it is seen that the pH value in all studied samples of sewager indicates an acidic reaction of the environment, chlorides exceed the norm by 2.3-6.1%, suspended solids - by 2.7-22.7%, sulfates - by 3,7 - 15.2%, Chemical oxygen consumption (COC) - at 16.2– 62.2%
Physicochemical and microbiological indicators of sewage composition after 1, 2 and 3 stages of yeast separation and total discharge, which contain a large number of organic substances and microorganisms, have been experimentally determined

Summary

Introduction

Water as the main or auxiliary raw material is used in the vast majority of food production technological processes. Almost all food production is associated with the consumption of tap water and groundwater aquifers [1]. The development of industrial production, in particular the food industry, increases the amount of waste that has a detrimental effect on the environment. Food industry wastes are mainly disposed by technologies inherent in the utilization of solid household waste of the country housing and communal services. Most municipal biological sewage treatment plants work extremely inefficiently, resulting in pollution of natural reservoirs, the processes of their flowering and overgrowth, etc.

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