Combining UASB technology and advanced oxidation processes (AOPs) to treat food processing wastewaters.
UASB treatment of fruit cannery and winery effluents was shown to be feasible. However, the treated effluents still have residual COD levels well above the legal limit of 75 mg.l(-1) for direct discharge to a water system and a form of post-treatment is necessary to reduce the COD further. Ozone and ozone/hydrogen peroxide were used in combination with a granular activated carbon contacting column to assess the effectiveness as a post-treatment option for the UASB treated fruit cannery and winery effluent. Colour reduction in the effluents ranged from 66 to 90% and COD reductions of 27-55% were achieved. The combination of ozone and hydrogen peroxide gave better results than ozonation alone. Significant progress was thus made in achieving the legal limit of 75 mg.l(-1).
Department of Food Science, University of Stellenbosch, Matieland, South Africa.
G O
GO
Sigge
J
J
Britz
P C
PC
Fourie
C A
CA
Barnardt
R
R
Strydom
D019149:Bioreactors; D019649:Food Industry; D005638:Fruit; D006861:Hydrogen Peroxide / Q000737:chemistry; D007220:Industrial Waste; D016877:Oxidants / Q000737:chemistry; D010083:Oxidants, Photochemical / Q000737:chemistry; D010084:Oxidation-Reduction; D010100:Oxygen / Q000032:analysis; D010126:Ozone / Q000737:chemistry; D014865:Waste Disposal, Fluid / Q000379:methods*; D014920:Wine
D007220:Industrial Waste; D016877:Oxidants; D010083:Oxidants, Photochemical; D010126:Ozone; D006861:Hydrogen Peroxide; D010100:Oxygen