Distillery wastewater detoxification and management through phytoremediation employing Ricinus communis L (original) (raw)
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Ethanol distillation generates a huge volume of unwanted chemical liquid known as distillery wastewater. Distillery wastewater is acidic, dark brown having high biological oxygen demand, chemical oxygen demand, contains various salt contents, and heavy metals. Inadequate and indiscriminate disposal of distillery wastewater deteriorates the quality of the soil, water, and ultimately groundwater. Its direct exposure via food web shows toxic, carcinogenic, and mutagenic effects on aquatic-terrestrial organisms including humans. So, there is an urgent need for its proper management. For this purpose, a group of researchers applied distillery wastewater for fertigation while others focused on its physico-chemical, biological treatment approaches. But until now no cutting-edge technology has been proposed for its effective management. So, it becomes imperative to comprehend its toxicity, treatment methods, and implication for environmental sustainability. This paper reviews the last decade's research data on advanced physico-chemical, biological, and combined (physico-chemical and biological) methods to treat distillery wastewater and its reuse aspects. Finally, it revealed that the combined methods along with the production of value-added products are one of the best options for distillery wastewater management.
BIOLOGICAL TREATMENT OF DISTILLERY WASTE WATER - AN OVERVIEW
IASET, 2013
In whole world, cane molasses base distilleries are included under one of the polluting industries in concern to water pollution. After fermentation remains waste from bottom of distillation columns, termed stillage. This highly aqueous residue containing organic soluble is considered a troublesome and potentially polluting waste due to its extremely high BOD and COD values. The typical odour emanating from distilleries is a major nuisance. The color of the spent wash interferes with its oxygenation and self purification. The treatment of distillery wastes is a priority area for environmental sustenance and its quality. Due to the large volumes of effluents and presence of certain recalcitrant compounds the treatment of this stream is rather challenging by conventional methods. Therefore to supplement the existing treatments, a number of studies encompassing physic-chemical and biological treatments have been conducted. This review presents an account of the problem, biological treatment methods and role of enzymes in decolorizing waste water.
In India, distilleries are one of the largest industries, generating vast quantities of effluent (known as raw effluent or spent wash), which is potentially a great cause of aquatic and soil pollution. Distillery effluent (DE) is characterized by its high biological oxygen demand (BOD), chemical oxygen demand (COD), total dissolved solids (TDS) and non-biodegradable inorganic and organic pollutants and highly recalcitrant dark brown colour. It also contains a complex mixture of numerous recalcitrant organic pollutants such as butanedioic acid, 2-hydroxyisocaproic acid and vanillyl propionic acid and various heavy metals, which are reported as endocrine-disrupting chemicals (EDCs) by the U.S. Environmental Protection Agency (USEPA). DE disposed even after conventional treatment processes (activated sludge and biomethanation) poses a serious threat to the environment. Thus, various physicochemical processes have been reported for its decolourization and detoxification, but these techniques are not practicable on an industrial scale due to expensive high chemical consumption, high water requirement and resulting production of a vast quantity of toxic sludge and other secondary by-products. Hence, biological approaches that use microorganisms present a highly attractive alternative for decolourization and detoxification of distillery effluent. This chapter provides a comprehensive review of DE pollutants, their ecotoxicological hazards as well as various ecofriendly treatment techniques. In addition, different challenges and future prospects of DE treatment processes are discussed towards establishing sustainable development.
Bioremediation of distillery waste: An overview
2018
In the era of industrialization, effluent generation is a common factor while improper treatment of wastewater prior to discharge is a major concern. Due to the potent application of alcohol in medicinal, cosmetics, food, biochemical, chemical sectors distillery industries are growing rapidly throughout the world. It is considered as one of the most polluted industries due to its huge effluent volume generation, characteristics and presence of recalcitrant contaminants. Effluent from distillery industries has a great impact on environment due to its diversified pollutants concentration. The untreated distillery effluent easily finds access to watercourse thus causing eutrophication and ultimately imbalance the ecosystem. The unpleasant obnoxious odour, colour, low pH, high biochemical oxygen demand (BOD) and chemical oxygen demand (COD) values and presence of recalcitrant compounds poses several environmental and health issues. Hence, the main objective of distillery industry is to ...
Chemosphere, 2018
Distillery industries are the key contributor to the world's economy, but these are also one of the major sources of environmental pollution due to the discharge of a huge volume of dark colored wastewater. This dark colored wastewater contains very high biological oxygen demand, chemical oxygen demand, total solids, sulfate, phosphate, phenolics and various toxic metals. Distillery wastewater also contains a mixture of organic and inorganic pollutants such as melanoidins, di-n-octyl phthalate, di-butyl phthalate, benzenepropanoic acid and 2-hydroxysocaproic acid and toxic metals, which are well reported as genotoxic, carcinogenic, mutagenic and endocrine disrupting in nature. In aquatic resources, it causes serious environmental problems by reducing the penetration power of sunlight, photosynthetic activities and dissolved oxygen content. On other hand, in agricultural land, it causes inhibition of seed germination and depletion of vegetation by reducing the soil alkalinity and...
The Role of Microorganisms in Distillery Wastewater Treatment: A Review
Distilleries are one of the most polluting industries generating large volume of wastewater having a serious environmental concern. Distillery effluent is characterized by dark brown color, acidic pH, high temperature, low dissolved oxygen (DO), high biochemical oxygen demand (BOD) and chemical oxygen demand (COD). Distillery wastewater disposed onto the environment prior to treatment is hazardous and leads to soil and water pollution. The dark brown color of distillery effluent causes reduction of sunlight penetration, decreased photosynthetic activity and dissolved oxygen concentration in rivers, lakes and lagoons, hence becomes detrimental to aquatic life. It also causes reduction in soil alkalinity and inhibition of seed germination. Different physicochemical and biological methods have been investigated for the treatment of distillery effluents. In recent years, increasing attentions has been directed towards biological wastewater treatment methods. Bioremediation of wastewater using microorganisms is efficient and cost effective method. Microorganisms as bacteria, fungi, and algae have been shown to exhibit bioremediation activities mainly due to their production of complex and non-specific enzymatic systems capable of degrading various forms of pollutants from wastewater. The main concern of the present review is also to explore the role of microorganisms in wastewater treatment disposed from distilleries. Further, the mechanisms of color removal by fungi, bacteria and algae have also been incorporated.
Fungal remediation of Amarula distillery wastewater
Amarula Cream is an alcoholic beverage derived from the distillation of fermented marula fruit and to date there is no scientific data as to the characteristics of the distillery wastewater generated from its production. The wastewater was found to have a chemical oxygen demand (COD) of 27 g/l, a pH of 3.8, a high concentration of phenolic compounds (866 mg/l) and a high suspended solids content (10.5 g/l), all of which could adversely affect biological treatment. Full-strength wastewater was treated using shake-flask monocultures of four white rot fungi (Trametes pubescens MB 89, Ceriporiopsis subvermispora, Pycnoporus cinnabarinus or Phanerochaete chrysosporium) at pH 5.0 with no additional carbon or nitrogen supplements. Trametes pubescens performed the best with regards to degrading phenolic compounds, COD and colour, while P. cinnabarinus improved the pH to the greatest extent. Laccase synthesis was only detected in the T. pubescens and C. subvermispora cultures. Six wastewater concentrations (100, 80, 60, 40, 20 and 10%) were assessed at pH 4.5 to establish an optimum concentration for remediation and laccase production by T. pubescens. Similar COD removal efficiencies (71–77%) and phenolic removal efficiencies (87–92%) were achieved at all concentrations. The phenolic removal efficiencies improved by approximately 5% compared to the screening experiment at pH 5.0, indicating that the laccase was more efficient at pH 4.5. The pH became more basic as a result of treatment and the colour decreased for samples below 60% wastewater concentration. The maximum laccase activity (1063 ± 26 units/l) was obtained in the 80% wastewater concentration. This study has resulted in the first characterization of Amarula distillery
Biological treatment of winery wastewater: an overview
Water Science and Technology, 2009
The treatment of winery wastewater can realised using several biological processes based both on aerobic or anaerobic systems using suspended biomass or biofilms. Several systems are currently offered by technology providers and current research envisages the availability of new promising technologies for winery wastewater treatment. The present paper intends to present a brief state of the art of the existing status and advances in biological treatment of winery wastewater in the last decade, considering both lab, pilot and full-scale studies. Advantages, drawbacks, applied organic loads, removal efficiency and emerging aspects of the main biological treatments were considered and compared. Nevertheless in most treatments the COD removal efficiency was around 90-95% (remaining COD is due to the un-biodegradable soluble fraction), the applied organic loads are very different depending on the applied technology, varying for an order of magnitude. Applied organic loads are higher in biofilm systems than in suspended biomass while anaerobic biofilm processes have the smaller footprint but in general a higher level of complexity.
2005
Uittreksel v Stellenbosch University http://scholar.sun.ac.za during relatively short periods during and after the vintage season. Most of the water oriqinates from cellar cooling and floor and equipment washdown (Ronquest & Britz, 1999; Bezuidenhout et al., 2002). The amount of water used during wine making varies between 0.7 and 3.8 m 3 .r 1 of grapes processed, equating to 0.8 to 4.4 L.L-1 of wine produced (Water Research Commission, 1993). Cellars have thus had to consider various wastewater treatment options (Hayward et aI., 2000). Both the fruit and vegetable canning industry and the wine industry are thus faced with two major problems. Firstly, maintaining a profitable level of production while reducing the intake of fresh, potable water, and secondly, disposing of the large volumes of wastewater in an environmentally-friendly manner. Disposal of cannery wastewater is often complicated by the presence of suspended solids and particulate organics (Harada et aI., 1994), cleaning solutions (most commonly sodium hydroxide), often in formulations with various chelating, softening or surface-active additives, and nitric and phosphoric acids (Mawson, 1997) and sodium hydroxide (used during the peeling of certain fruits and vegetables) in the wastewater. Wastewater from the wine and spirits industry usually has a high organic content (4 000-31 000 mgCOD.L-1), contains both suspended (200-20 000 rnq.L") and dissolved solids (1 300-5300 mq.L") and the pH (3.5-5.3) is acidic (Bezuidenhout et aI., 2002). Winery wastewater may also contain caustic soda, various soaps, detergents and surfactants used during cleaning of tanks and process equipment. Sulphide compounds, which can lead to odour problems, and salts originating from anti-corrosion and anti-scaling agents in cooling waters may also be present in the wastewater (Water Research Commission, 1993; Bezuidenhout et aI., 2002). Various methods of disposal of these wastewaters exist, including aerobic treatment by activated sludge, oxidation ditches, biological trickling filters, aerobic and anaerobic ponds and lagoons, spray irrigation, anaerobic digestion and chemical treatment (Austermann-Haun et aI., 1997; McLachlan, 2004). Spray irrigation of canning and winery wastewaters is the most commonly used form of disposal in South Africa, mainly due to the availability of cheap land (Water Research Commission, 1987; Bezuidenhout et aI., 2002). Although this form of disposal has been proven to be effective in lowering the COD of wastewaters (Murphy, 2000) certain problems, nevertheless, exist. Not only is sufficient land required, but also land with a suitable soil composition and groundcover for handling the wastewater. The presence of organic material, salts, detergents and often high levels of sodium in the wastewater has the potential to disrupt natural processes in, the soil, cause Stellenbosch University http://scholar.sun.ac.za
A comprehensive approach to winery wastewater treatment: a review of the state-of the-art
Desalination and Water Treatment, 2015
Winery industries generate large volumes of high-strength wastewater whose characteristics greatly vary depending on either seasons, production technologies or scale of the wineries. Winery wastewater (WW) is persistent to degrade by means of the conventional activated sludge process because of the high organic loading and polyphenolic content especially during vintage. To face this situation, a number of processes have recently been attempted as alternatives or integrative to biological treatments. However, there is still no agreement on the best practice to treat WW. Despite even more stringent standards, untreated or partially treated effluents continue to be improperly discharged into aquatic or soil matrixes, influencing microbial communities and physicochemical soil properties. This work presents a review on the state-of-the-art of management of wastewater originated from winery industries. Advantages and drawbacks of the treatment technologies at bench-, pilot-, and full-scale applications in the scientific literature have been considered to draw out a sustainable management scheme.