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Information Journal Paper

Title

EFFECT OF FOOD WASTES ON SLUDGE DEWATERING CAPABILITY

Pages

  1-11

Abstract

 Production of high volume of sludge is an important problem in wastewater treatment plants that necessitates approach of a proper economic and environmental management method. Chemical CONDITIONING is used for increasing sludge dewater-ability and its volume reduction. Researchers have shown that use of natural compounds have environmental superiority over chemical ones. Therefore, in this research the effect of three food wastes including STARCH, white bean and POMEGRANATE SKIN EXTRACT on the sludge DEWATERING capability in lab scale batch system was investigated. From the results, POMEGRANATE SKIN EXTRACT in optimum PH of 4 and CONCENTRATION of 1000 ppm gave the best efficiency. In this case, the amount of TTF, sludge cake humidity, volume of filtered water in 10 second, sludge volume reduction and turbidity were 10 seconds, 88.31 percent, 50 ml, 25.55 percent and 24 FAU, respectively.

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    APA: Copy

    BARZEGAR MARVASTI, N., AYATI, B., & GANJIDOUST, H.. (2012). EFFECT OF FOOD WASTES ON SLUDGE DEWATERING CAPABILITY. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 9(34), 1-11. SID. https://sid.ir/paper/71910/en

    Vancouver: Copy

    BARZEGAR MARVASTI N., AYATI B., GANJIDOUST H.. EFFECT OF FOOD WASTES ON SLUDGE DEWATERING CAPABILITY. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2012;9(34):1-11. Available from: https://sid.ir/paper/71910/en

    IEEE: Copy

    N. BARZEGAR MARVASTI, B. AYATI, and H. GANJIDOUST, “EFFECT OF FOOD WASTES ON SLUDGE DEWATERING CAPABILITY,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 9, no. 34, pp. 1–11, 2012, [Online]. Available: https://sid.ir/paper/71910/en

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