Enzymatic catalysis treatment method of meat industry wastewater using lacasseReport as inadecuate




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Journal of Environmental Health Science and Engineering

, 13:86

First Online: 22 December 2015Received: 16 April 2014Accepted: 14 November 2015

Abstract

BackgroundThe process of meat industry produces in a large amount of wastewater that contains high levels of colour and chemical oxygen demand COD. So they must be pretreated before their discharge into the ecological system.

MethodsIn this paper, enzymatic catalysis EC was adopted to treat the meat wastewater.

Results Box-Behnken design BBD, an experimental design for response surface methodology RSM, was used to create a set of 29 experimental runs needed for optimizing of the operating conditions. Quadratic regression models with estimated coefficients were developed to describe the colour and COD removals.

ConclusionsThe experimental results show that EC could effectively reduce colour 95 % and COD 86 % at the optimum conditions of enzyme dose of 110 U-L, incubation time of 100 min, pH of 7 and temperature of 40 °C. RSM could be effectively adopted to optimize the operating multifactors in complex EC process.

KeywordsEnzymatic catalysis Meat wastewater Colour removal Box-Behnken design Model development Process optimization  Download fulltext PDF



Author: K. Thirugnanasambandham - V. Sivakumar

Source: https://link.springer.com/







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