CHEESE WHEY TREATMENT BY ELECTROCHEMICAL METHOD

Abstract

The cheese whey is not only an environmental problem, is also a resource that can not miss. The challenge is more effective exploitation and reduced environmental impact, which involves optimizing the production processes of the cheese. The aim of the research was primarily separating organic compounds using an electrochemical method. The method identified was the electrocoagulation using aluminum and iron electrodes in an electrolytic cell. The results of experiments in a pilot reactor of 2.5 liters has revealed that the method is very effective in the electrocoagulation process cheese whey for the removal of contaminants. Ions required for clotting in a chemical process are supplied by electrodes such as Al +3 and Fe +3 which cause the desired effect of the coalescence of the particles, using water electrolysis hydrogen and oxygen which follows. By characterizing the serum can observe the presence of: 556 mg / l SS, 36.651 mg / l BOD, 80.140 mg / l COD 267 mg / l and 1.070 mg P / l of oil and grease. Separation was achieved of organic matter cheese whey electrocoagulation by the method of laboratory level, being 2 cm optimal distance between electrodes 6 volts at a time of 10 minutes for BOD5, COD and oils and fats. After electrocoagulation process water can be used in industrial processes in the plant, avoiding environmental pollution.