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The dairy industry is generally considered to be the largest source of food processing. These industry wastewater is characterized by high COD, BOD, TDS, TSS, etc. Such wastewater is to be treated by using natural coagulants and then tests are to be carried to check the water characteristics like BOD, COD, TDS, pH and turbidity, etc. The initial pH, Turbidity, COD and BOD5 are 7.42. 43 NTU, 1826 mg/l, 400 mg/l respectively. Natural coagulants to be used are Tamarind seed and Cicer arietinum. The efficiency of reduction of turbidity Tamarind seed and Cicer arietinum are 39.53 % and 30.23 % respectively. The efficiency of reduction of COD from Tamarind seed and Cicer arietinum are 81.81% and 63.63% respectively. For variation of doses of these natural coagulants the reduction of solids takes place. There is not much change in pH and conductivity due to natural coagulants. The efficiency of Tamarind seed powder is more compared to Cicer arietinum ; this depends on the protein content which is present in the natural coagulant.
"Use of Herbal coagulants for treatment of dairy waste water", International Journal of Science & Engineering Development Research (www.ijrti.org), ISSN:2455-2631, Vol.3, Issue 12, page no.24 - 33, December-2018, Available :http://www.ijrti.org/papers/IJRTI1812006.pdf
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2456-3315 | IMPACT FACTOR: 8.14 Calculated By Google Scholar| ESTD YEAR: 2016
An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 8.14 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator