Issue |
BIO Web Conf.
Volume 48, 2022
The 2nd International Conference “Sport and Healthy Lifestyle Culture in the XXI Century” (SPORT LIFE XXI)
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Article Number | 02011 | |
Number of page(s) | 8 | |
Section | Actual Issues of Healthy Food Production from Vegetable Raw Materials | |
DOI | https://doi.org/10.1051/bioconf/20224802011 | |
Published online | 29 June 2022 |
Influence of confectionery wastewater pretreatment in vortex layer apparatus on its physical and chemical properties
1
Lobachevsky State University of Nizhny Novgorod, 23 Gagarin Avenue, bldg 2, Nizhny Novgorod, Russia
2
Nizhny Novgorod State University of Architecture and Civil Engineering, 65 Ilinskaya Str., Nizhny Novgorod, Russia
3
Federal Research Centre “Fundamentals of Biotechnology” of the Russian Academy of Sciences, Leninsky prospect, 33, bldg 2, 119071 Moscow, Russia
4
Federal Scientific Agroengineering Center VIM, 5, 1st Institutsky proezd, Moscow, Russia
* Corresponding author: biomikheeva@gmail.com
The paper studies the effect of pretreatment of highly concentrated wastewater from confectionery production in a vortex layer apparatus (VLA) on its physical and chemical properties, with the aim of its further use as a substrate for dark fermentation with the production of biohydrogen. Pretreatment in VLA resulted in a 2.6-fold increase in the iron content and 6.5% increase in soluble chemical oxygen demand after 3 minutes of exposure. After pretreatment in VLA, an increase in the content of acetic acid and a decrease in the contents of propionic, butyric and caproic acids were observed. An increase in the content of mono- and disaccharides was registered, and the effect of the VLA exposure time of confectionery wastewater on its physicochemical properties was studied. An increase in the concentration of iron and simple sugars in wastewater makes the use of VLA promising for improving the process of its subsequent dark fermentation.
© The Authors, published by EDP Sciences, 2022
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