Treatment of cheese whey by a cross-flow anaerobic membrane bioreactor: Biological and filtration performance

Recep Kaan Dereli; Frank P. van der Zee; Izzet Ozturk; Jules B. van Lier

doi:10.1016/j.envres.2018.09.021

Treatment of cheese whey by a cross-flow anaerobic membrane bioreactor: Biological and filtration performance

Recep Kaan Dereli^*
, Frank P. van der Zee
, Izzet Ozturk
, Jules B. van Lier

^*Corresponding author for this work

Department of Environmental Engineering

Faculty of Civil Engineering
Istanbul Technical University
Faculty of Civil Engineering and Geosciences
Delft University of Technology
Veolia Water Technologies Techno Center The Netherlands B.V.

Research output: Contribution to journal › Article › peer-review

49 Citations (Scopus)

Abstract

Whey, produced in large quantities during cheese production, is a rapidly fermentable high strength wastewater characterized by a high biodegradability and low alkalinity. In this study, a lab-scale cross-flow anaerobic membrane bioreactor was used to address the commonly experienced difficulties such as unstable reactor performance and unexpected biomass losses when treating whey wastewater with conventional anaerobic reactors. The anaerobic membrane bioreactor provided a stable treatment performance, i.e. more than 90% chemical oxygen demand removal, and moderate membrane fluxes between 8 and 11 L m⁻² h⁻¹ could be obtained, applying a low cross-flow velocity of about 0.5 m s⁻¹. Short term critical flux tests revealed that higher fluxes up to 36 L m⁻² h⁻¹ are possible at elevated cross-flow velocities and/or reduced mixed liquor suspended solids concentrations. Sludge filterability indicated by capillary suction time and specific resistance to filtration deteriorated throughout the study. Chemical cleaning efficiency gradually decreased, indicating irreversible membrane fouling during long term operation.

Original language	English
Pages (from-to)	109-117
Number of pages	9
Journal	Environmental Research
Volume	168
DOIs	https://doi.org/10.1016/j.envres.2018.09.021
Publication status	Published - Jan 2019

Bibliographical note

Publisher Copyright:
© 2018 Elsevier Inc.

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 6 Clean Water and Sanitation

Keywords

Anaerobic membrane bioreactor
Cheese whey
Critical flux
Cross-flow velocity
Membrane fouling

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10.1016/j.envres.2018.09.021

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title = "Treatment of cheese whey by a cross-flow anaerobic membrane bioreactor: Biological and filtration performance",

abstract = "Whey, produced in large quantities during cheese production, is a rapidly fermentable high strength wastewater characterized by a high biodegradability and low alkalinity. In this study, a lab-scale cross-flow anaerobic membrane bioreactor was used to address the commonly experienced difficulties such as unstable reactor performance and unexpected biomass losses when treating whey wastewater with conventional anaerobic reactors. The anaerobic membrane bioreactor provided a stable treatment performance, i.e. more than 90\% chemical oxygen demand removal, and moderate membrane fluxes between 8 and 11 L m−2 h−1 could be obtained, applying a low cross-flow velocity of about 0.5 m s−1. Short term critical flux tests revealed that higher fluxes up to 36 L m−2 h−1 are possible at elevated cross-flow velocities and/or reduced mixed liquor suspended solids concentrations. Sludge filterability indicated by capillary suction time and specific resistance to filtration deteriorated throughout the study. Chemical cleaning efficiency gradually decreased, indicating irreversible membrane fouling during long term operation.",

keywords = "Anaerobic membrane bioreactor, Cheese whey, Critical flux, Cross-flow velocity, Membrane fouling",

author = "Dereli, \{Recep Kaan\} and \{van der Zee\}, \{Frank P.\} and Izzet Ozturk and \{van Lier\}, \{Jules B.\}",

note = "Publisher Copyright: {\textcopyright} 2018 Elsevier Inc.",

year = "2019",

month = jan,

doi = "10.1016/j.envres.2018.09.021",

language = "English",

volume = "168",

pages = "109--117",

journal = "Environmental Research",

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T2 - Biological and filtration performance

AU - Dereli, Recep Kaan

AU - van der Zee, Frank P.

AU - Ozturk, Izzet

AU - van Lier, Jules B.

PY - 2019/1

Y1 - 2019/1

N2 - Whey, produced in large quantities during cheese production, is a rapidly fermentable high strength wastewater characterized by a high biodegradability and low alkalinity. In this study, a lab-scale cross-flow anaerobic membrane bioreactor was used to address the commonly experienced difficulties such as unstable reactor performance and unexpected biomass losses when treating whey wastewater with conventional anaerobic reactors. The anaerobic membrane bioreactor provided a stable treatment performance, i.e. more than 90% chemical oxygen demand removal, and moderate membrane fluxes between 8 and 11 L m−2 h−1 could be obtained, applying a low cross-flow velocity of about 0.5 m s−1. Short term critical flux tests revealed that higher fluxes up to 36 L m−2 h−1 are possible at elevated cross-flow velocities and/or reduced mixed liquor suspended solids concentrations. Sludge filterability indicated by capillary suction time and specific resistance to filtration deteriorated throughout the study. Chemical cleaning efficiency gradually decreased, indicating irreversible membrane fouling during long term operation.

AB - Whey, produced in large quantities during cheese production, is a rapidly fermentable high strength wastewater characterized by a high biodegradability and low alkalinity. In this study, a lab-scale cross-flow anaerobic membrane bioreactor was used to address the commonly experienced difficulties such as unstable reactor performance and unexpected biomass losses when treating whey wastewater with conventional anaerobic reactors. The anaerobic membrane bioreactor provided a stable treatment performance, i.e. more than 90% chemical oxygen demand removal, and moderate membrane fluxes between 8 and 11 L m−2 h−1 could be obtained, applying a low cross-flow velocity of about 0.5 m s−1. Short term critical flux tests revealed that higher fluxes up to 36 L m−2 h−1 are possible at elevated cross-flow velocities and/or reduced mixed liquor suspended solids concentrations. Sludge filterability indicated by capillary suction time and specific resistance to filtration deteriorated throughout the study. Chemical cleaning efficiency gradually decreased, indicating irreversible membrane fouling during long term operation.

KW - Anaerobic membrane bioreactor

KW - Cheese whey

KW - Critical flux

KW - Cross-flow velocity

KW - Membrane fouling

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DO - 10.1016/j.envres.2018.09.021

M3 - Article

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AN - SCOPUS:85054313584

SN - 0013-9351

VL - 168

SP - 109

EP - 117

JO - Environmental Research

JF - Environmental Research

ER -

Treatment of cheese whey by a cross-flow anaerobic membrane bioreactor: Biological and filtration performance

Abstract

Bibliographical note

UN SDGs

Keywords

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