Abstract:

In this study, the physical and chemical solubility of cheese water is studied by the method of coagulation/floculation. In the framework of the study, coagulant aluminum sulfate (alum), iron (III) chloride and iron (II) sulfate were used. The effect of the different pH values and coagulant doses in the coagulation/floculation method is compared and the optimal conditions are determined by the highest chemical oxygen need (COI) and suspended solid substance (AKM) elimination yield. The effect of the different doses of polyelectrolyte, used together with the coagulant and polyelectrolyte, has also been studied. Optimal pH for aluminum, iron (III) chloride and iron (II) sulfate (Alum: 6, iron (III) chloride: 5, iron (II) sulfate: 5), coagulant dose (Alum: 300 mg/L, iron (III) chloride: 400 mg/L, iron (II) sulfate: 400 mg/L) and polyelecrolite dose (to each of the three coagulants: 20 mg/L) were found and this optimum value of aluminum, iron (III) chloride and iron (II) sulfate was achieved as a result of the use of respectively 34, 31% and 29% COI elimination and 90%, 92% and 80% ACM elimination. With the joint use of the polyelectrolite and coagulant dosage, the production of rubber volume has decreased by 45% for aluminum, 32% for iron (III) chloride and 23% for iron (II) sulfate, according to the case of the use of the coagulant alone. From this study, the result is that the coagulation/floculation process will be a useful process in the pre-treatment of cheese water.

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