title: Enzymatic catalysis treatment method of meat industry wastewater using lacasse.
abstract: BACKGROUND
  The 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.
  
  
  METHODS
  In 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.
  
  
  CONCLUSIONS
  The 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.
authors.affiliation: Department of Chemical Engineering, AC Tech Campus, Anna University, Chennai, 600 025 TN India.
authors.forename: K
authors.initials: K
authors.lastname: Thirugnanasambandham
authors.affiliation: Department of Chemical Engineering, AC Tech Campus, Anna University, Chennai, 600 025 TN India.
authors.forename: V
authors.initials: V
authors.lastname: Sivakumar
keywords: Box-Behnken design; Colour removal; Enzymatic catalysis; Meat wastewater; Model development; Process optimization