Physicochemical Treatability of Cheese Whey by Coagulation/ Flocculation Process

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In this study, the physicochemical treatability of cheese whey by coagulation/flocculation process was investigated. Aluminium sulphate, ferric (III) chloride and ferrous (II) sulphate were used as a coagulation agent. The effect of different pH values and coagulation dosages in the coagulation/flocculation method was compared and optimum conditions were determined according to the highest removal efficiency of chemical oxygen demand (COD) and suspended solid (SS). The effect of different dosages of polyelectrolyte using polyelectrolyte with coagulant was also studied. The optimum pH (6 for alum, 5 for ferric (III) chloride and ferrous (II) sulphate), coagulant dose (300 mg/L for alum, 400 mg/L for ferric (III) chloride and ferrous (II) sulphate) and polyelectrolyte dose (20 mg/L for alum, ferric (III) chloride and ferrous (II) sulphate) for alum, ferric (III) chloride and ferrous (II) sulphate was determined, %34, %31 and %29 removal of COD and %90, %92 and %80 removal of SS were achieved as a result of the use this optimum alum, ferric (III) chloride and ferrous (II) sulphate values, respectively. The combined use of coagulant and polyelectrolyte resulted in the production of sludge volume with reduction of %45, %32 and %23 of the amount produced for alum, ferric (III) chloride and ferrous (II) sulphate, respectively, when coagulant was solely used for the treatment. It can be concluded from this study that coagulation/flocculation may be a useful pretreatment process for cheese whey.

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Coagulation , Flocculation , Cheese Whey , Aluminium sulphate , Ferric (III) chloride , Ferrous (II) sulphate

Afyon Kocatepe University Journal Of Science an‎d Engineering

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Afyon Kocatepe University Journal Of Science an‎d Engineering