Sustainable treatment of different high-strength cheese whey wastewaters: an innovative approach for atmospheric CO2 mitigation and fertilizer production
2016
Prazeres, Ana R. | Rivas, Javier | Paulo, Úrsula | Ruas, Filipa | Carvalho, Fátima
Raw cheese whey wastewater (CWW) has been treated by means of FeCl₃ coagulation-flocculation, NaOH precipitation, and Ca(OH)₂ precipitation. Three different types of CWW were considered: without cheese whey recovery (CWW₀), 60 % cheese whey recovery (CWW₆₀), and 80 % cheese whey recovery (CWW₈₀). Cheese whey recovery significantly influenced the characteristics of the wastewater to be treated: organic matter, solids, turbidity, conductivity, sodium, chloride, calcium, nitrogen, potassium, and phosphorus. Initial organic load was reduced to values in the interval of 60–70 %. Application of FeCl₃, NaOH, or Ca(OH)₂ involved additional chemical oxygen demand (COD) depletions regardless of the CWW used. Under optimum conditions, the combination of 80 % cheese whey recovery and lime application led to 90 % reduction in COD. Turbidity (99.8%), total suspended solids (TSS) (98–99 %), oils and fats (82–96 %), phosphorus (98–99 %), potassium (96–97 %), and total coliforms (100 %) were also reduced. Sludge generated in the latter process showed excellent settling properties. This solid after filtration and natural evaporation can be used as fertilizer with limitations due to its saline nature. In an innovative, low-cost, and environmentally friendly technology, supernatant coming from the Ca(OH)₂ addition was naturally neutralized in 4–6 days by atmospheric CO₂ absorption without reagent addition. Consequently, a final aerobic biodegradation step can be applied for effluent polishing. This technology also allows for some atmospheric CO₂ mitigation. Time requirement for the natural carbonation depends on the effluent characteristics. A precipitate rich in organic matter and nutrients and depletions of solids, sodium, phosphorus, magnesium, Kjeldahl, and ammoniacal nitrogen were also achieved during the natural carbonation.
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