| Summary: | 碩士 === 國立臺灣海洋大學 === 食品科學系 === 95 === The efficiency of electrocoagulation on waste water treatment is dependent on the characteristics of water quality and operation parameters. The purposes of this study are to apply the electrocoagulation technology on the treatment of meat wastewater, and to understand the influence of different pH and the addition of H2O2 on the operation efficiency. For inflow treated water of electrocoagulation, pH set to be 10 could obtain the best removal rate of turbidity, followed by pH 3 and pH 7. For outflow treated water, pH 10 is the best trying. On the conditions of different pH values, electric current 1.0A could obtain the best removal rate of turbidity. For the other water quality index, under the condition of 95% off of turbidity, we found that the best removal rate of total organic carbon (TOC) was at the condition of pH in- 3 and pH out-10. Better removal rate for NH3-N and COD was set at pH in- 10 and pH out- 10. The addition of 0.4 ml H2O2 could enhance the operation efficiency of electrocoagulation treatment, especially for inflow water with pH 7. The electrocoagulation time showed no marked effect on the efficiency of operation. Integrated the optimization parameters, under the conditions of pH (in-10, out-7), addition of 0.4 ml H2O2 and electric current set to be 1.0A, electrocoagulation could decrease the turbidity from 455 mg/L to 4 mg/L with removal rate of 99.2%. Consequently, the removal rate of TOC was 52%, NH3-N 31%, and COD 74%. Calculated from the removal of quality index, silt density index (SDI) was found greater than 7.5. The result showed that electrocoagulation could be a method for the treatment of meat processing wastewater.
Keywords : Electrocoagulation, meat wastewater, water quality index, pH, H2O2
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