Quality of Wastewater of the Sudanese Fermentation Industry
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Abdel Moneim El-Hadi Sulieman
The quality characteristics of wastewater of the Sudanese Fermentation Industry (El-Hassaheissa- Gezira State) were investigated. The study indicated that wastewater contained higher amounts of nutrients. The percentage of protein of the separator waste and the main drain waste were found to be 0.5% and 0.7%, respectively. The molasses waste contained higher amounts of total solids (56.8 mg/l) while separator waste, filter waste and the main drain waste contained 0.4 mg/l, 0.4 mg/l and 0.24 mg/l, respectively. The molasses waste had a higher BOD (640 mg/l) and COD (4500 mg/l) values compared to the separator waste, filter waste and main drain waste which contained 250 mg/l, 450 mg/l and 148 mg/l BOD values, respectively. However, the COD values of separator waste, filter waste and main drain waste were 250 mg/l, 160 mg/l and 80 mg/l respectively. Different wastewater samples contained relatively high concentrations of macro-and micro-elements and mineral salts. The microbiological analysis indicates absence of staphylococci and coliform in most of the wastewater samples.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Artikel in diesem Heft
- Shorter Communication
- Measurements of the Crystallization Rates of Amorphous Sucrose and Lactose Powders from Spray Drying
- Fuzzy Identification and Modeling of a Gum-Protein Emulsifier in a Model Mayonnaise Color Development System
- Quality of Wastewater of the Sudanese Fermentation Industry
- Effect of Pretreatment of Milk Quality Characteristics of Jibna-Beida (White Cheese)
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- Development of a Permeability Model for Palm Fruit Cake
- Modelling of the Internal Cooling of Fish during Ice Storage
- Assessment of Decimal Reduction of Pathogens in Frozen Chicken Products Using Surface Pasteurization
- Quality and Physiochemical Properties of Banana Paste under Vacuum Dehydration
- Microstructural Characteristics of Dried Carrot Pieces and Real Time Observations during Their Exposure to Moisture
- Simplified Kinetics and Colour Formation in Sucrose Solutions Based on A-Dicarbonyl Compounds
- Interactions of WPI and Xanthan in Microstructure and Rheological Properties of Gels and Emulsions
- Moisture Sorption Behavior, and Effect of Moisture Content and Sorbitol on Thermo-Mechanical and Barrier Properties of Pectin Based Edible Films
- Combined Effects of Heat and PEF on Microbial Inactivation and Quality of Liquid Egg Whites
- An Investigation of the Stability of Double Fortified Salt during Storage and Distribution in Nigeria
- Extraction and Purification of C-Phycocyanin from Spirulina Platensis Employing Aqueous Two Phase Systems
- Critical Review
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