Effect of pH on Acidification of Whey, Yeast and Yolk Wastewaters
Engineering Journal Chiang Mai University
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Faculty of Engineering, Chiang Mai University
2020
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th-cmuir.6653943832-673802020-04-02T14:45:05Z Effect of pH on Acidification of Whey, Yeast and Yolk Wastewaters Pacharawan Hanjai Somjai Karnchanawong Seni Karnchanawong Acidification efficiency Acidification rate CSTR pH Whey Yeast Yolk Engineering Journal Chiang Mai University The acidification of protein wastewaters was investigated under different operational pH values (4.14 - 7.09) at ambient temperature. Synthetic whey, yeast and yolk wastewaters were used as the substrates. Three lab-scale continuously stirred tank reactors (CSTRS), each with a working volume of 2 L, were employed as acidogenic reactors. They were operated at a hydraulic retention time (HRT) of 4 h with a substrate concentration around 2 gCOD/L, corresponding to organic loading rates (OLRs) of 12.9 - 14.7 gCOD/Lㆍ d. Whey wastewater was the most sensitive to pH with the maximum acidification efficiency of 30.9% and acidification rate of 3.88 gCOD/Lㆍ d at pH 4.14. The highest acidification etficiency and acidification rate of yeast wastewater were found in neutral pll range (7.09) at 4.6% and 0.52 gCOD/L d, respectively. Yolk wastewater was better acidified in slightly acidic condition (pH 5.52 with the maximum eficiency and rate at 4.6% and 038 gCODL d,respectively. When comparing the system performance with no pH control condition of each wastewater, pH adjustment is not necessary. The results of this study confirmed that pH adjustment cost could be saved in the acidogenic CSTR of the two-phase anaerobic treatment of the protein wastewaters. 2020-04-02T14:45:05Z 2020-04-02T14:45:05Z 2019 Engineering Journal Chiang Mai University 26,3 (Sep-Dec 2019, 214-223) 0857-2178 http://researchs.eng.cmu.ac.th/UserFiles/File/Journal/26_3/17.pdf http://cmuir.cmu.ac.th/jspui/handle/6653943832/67380 Eng Faculty of Engineering, Chiang Mai University |
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Chiang Mai University |
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Chiang Mai University Library |
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Thailand |
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| language |
English |
| topic |
Acidification efficiency Acidification rate CSTR pH Whey Yeast Yolk |
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Acidification efficiency Acidification rate CSTR pH Whey Yeast Yolk Pacharawan Hanjai Somjai Karnchanawong Seni Karnchanawong Effect of pH on Acidification of Whey, Yeast and Yolk Wastewaters |
| description |
Engineering Journal Chiang Mai University |
| author |
Pacharawan Hanjai Somjai Karnchanawong Seni Karnchanawong |
| author_facet |
Pacharawan Hanjai Somjai Karnchanawong Seni Karnchanawong |
| author_sort |
Pacharawan Hanjai |
| title |
Effect of pH on Acidification of Whey, Yeast and Yolk Wastewaters |
| title_short |
Effect of pH on Acidification of Whey, Yeast and Yolk Wastewaters |
| title_full |
Effect of pH on Acidification of Whey, Yeast and Yolk Wastewaters |
| title_fullStr |
Effect of pH on Acidification of Whey, Yeast and Yolk Wastewaters |
| title_full_unstemmed |
Effect of pH on Acidification of Whey, Yeast and Yolk Wastewaters |
| title_sort |
effect of ph on acidification of whey, yeast and yolk wastewaters |
| publisher |
Faculty of Engineering, Chiang Mai University |
| publishDate |
2020 |
| url |
http://researchs.eng.cmu.ac.th/UserFiles/File/Journal/26_3/17.pdf http://cmuir.cmu.ac.th/jspui/handle/6653943832/67380 |
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1681426624375947264 |