Stryhnos potatorum and Pisum sativum as natural coagulant for meat food processing wastewater treatment: isotherm studies
This study was to determine the flocculation performance of Stryhnos Potatorum (Nirmali seed) and Pisum Sativum (pea seed) as natural coagulants for treating meat food processing wastewater (MFPW). A lab-scale treatment tank was developed to evaluate the effectiveness of MFPW treatment.The flocculat...
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| Format: | Article |
| Language: | English |
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Taylor&francis
2022
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| Online Access: | http://eprints.uthm.edu.my/8834/ http://eprints.uthm.edu.my/8834/1/J14628_2dbbe7cd8fe7db21bf56a92092cfd1af.pdf |
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| author | Pahazria, Nor Fadzilah Mohd Apandi, Najeeha Radin Mohamed, Radin Maya Saphira Nagarajah, Ramathasan Mohd Apandi, Affah Mohd Radzuan, Rosmawanie S. Moganathan, Shamine |
| author_facet | Pahazria, Nor Fadzilah Mohd Apandi, Najeeha Radin Mohamed, Radin Maya Saphira Nagarajah, Ramathasan Mohd Apandi, Affah Mohd Radzuan, Rosmawanie S. Moganathan, Shamine |
| author_sort | Pahazria, Nor Fadzilah |
| building | UTHM Institutional Repository |
| collection | Online Access |
| description | This study was to determine the flocculation performance of Stryhnos Potatorum (Nirmali seed) and Pisum Sativum (pea seed) as natural coagulants for treating meat food processing wastewater (MFPW). A lab-scale treatment tank was developed to evaluate the effectiveness of MFPW treatment.The flocculation process was evaluated in relation to adsorbent dosage (30–330 mg/L), pH (4– 9) and mixing rate (100–350 rpm). Results showed that optimum dosage, pH and mixing rate for S. Potatorum were pH 8 with the dosage of 150 mg/L and 150 rpm mixing rate with the removal of
turbidity, TSS, COD, O&G, and color are 91%, 97.6%, 58.4%, 79.9% and 84.3% respectively. Meanwhile, for P. Sativum, the optimum condition was observed at pH 8 with the dosage of
150 mg/L and 150 rpm mixing rate with the removal of turbidity, TSS, COD, O&G, and color 87.8%, 97.3%, 65.5%, 77.9% and 76.5% respectively. The Langmuir model was found to be the best fit (R2 > 0.95) for TSS, O&G and color removal from MFPW in both coagulants, compared to the Freundlich model for both natural coagulants. In contrast, the Freundlich isotherms were best described by the removal of turbidity (R2 = 0.97) and COD (R2 = 0.93) by using P. Sativum. The findings obtained showed that natural coagulants give an efficient treatment solution for improving MFPW quality |
| first_indexed | 2025-11-15T20:27:20Z |
| format | Article |
| id | uthm-8834 |
| institution | Universiti Tun Hussein Onn Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T20:27:20Z |
| publishDate | 2022 |
| publisher | Taylor&francis |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | uthm-88342023-06-18T01:30:36Z http://eprints.uthm.edu.my/8834/ Stryhnos potatorum and Pisum sativum as natural coagulant for meat food processing wastewater treatment: isotherm studies Pahazria, Nor Fadzilah Mohd Apandi, Najeeha Radin Mohamed, Radin Maya Saphira Nagarajah, Ramathasan Mohd Apandi, Affah Mohd Radzuan, Rosmawanie S. Moganathan, Shamine T Technology (General) This study was to determine the flocculation performance of Stryhnos Potatorum (Nirmali seed) and Pisum Sativum (pea seed) as natural coagulants for treating meat food processing wastewater (MFPW). A lab-scale treatment tank was developed to evaluate the effectiveness of MFPW treatment.The flocculation process was evaluated in relation to adsorbent dosage (30–330 mg/L), pH (4– 9) and mixing rate (100–350 rpm). Results showed that optimum dosage, pH and mixing rate for S. Potatorum were pH 8 with the dosage of 150 mg/L and 150 rpm mixing rate with the removal of turbidity, TSS, COD, O&G, and color are 91%, 97.6%, 58.4%, 79.9% and 84.3% respectively. Meanwhile, for P. Sativum, the optimum condition was observed at pH 8 with the dosage of 150 mg/L and 150 rpm mixing rate with the removal of turbidity, TSS, COD, O&G, and color 87.8%, 97.3%, 65.5%, 77.9% and 76.5% respectively. The Langmuir model was found to be the best fit (R2 > 0.95) for TSS, O&G and color removal from MFPW in both coagulants, compared to the Freundlich model for both natural coagulants. In contrast, the Freundlich isotherms were best described by the removal of turbidity (R2 = 0.97) and COD (R2 = 0.93) by using P. Sativum. The findings obtained showed that natural coagulants give an efficient treatment solution for improving MFPW quality Taylor&francis 2022 Article PeerReviewed text en http://eprints.uthm.edu.my/8834/1/J14628_2dbbe7cd8fe7db21bf56a92092cfd1af.pdf Pahazria, Nor Fadzilah and Mohd Apandi, Najeeha and Radin Mohamed, Radin Maya Saphira and Nagarajah, Ramathasan and Mohd Apandi, Affah and Mohd Radzuan, Rosmawanie and S. Moganathan, Shamine (2022) Stryhnos potatorum and Pisum sativum as natural coagulant for meat food processing wastewater treatment: isotherm studies. SEPARATION SCIENCE AND TECHNOLOGY. pp. 1-16. https://doi.org/10.1080/01496395.2022.2104732 |
| spellingShingle | T Technology (General) Pahazria, Nor Fadzilah Mohd Apandi, Najeeha Radin Mohamed, Radin Maya Saphira Nagarajah, Ramathasan Mohd Apandi, Affah Mohd Radzuan, Rosmawanie S. Moganathan, Shamine Stryhnos potatorum and Pisum sativum as natural coagulant for meat food processing wastewater treatment: isotherm studies |
| title | Stryhnos potatorum and Pisum sativum as natural coagulant for meat food processing wastewater treatment: isotherm studies |
| title_full | Stryhnos potatorum and Pisum sativum as natural coagulant for meat food processing wastewater treatment: isotherm studies |
| title_fullStr | Stryhnos potatorum and Pisum sativum as natural coagulant for meat food processing wastewater treatment: isotherm studies |
| title_full_unstemmed | Stryhnos potatorum and Pisum sativum as natural coagulant for meat food processing wastewater treatment: isotherm studies |
| title_short | Stryhnos potatorum and Pisum sativum as natural coagulant for meat food processing wastewater treatment: isotherm studies |
| title_sort | stryhnos potatorum and pisum sativum as natural coagulant for meat food processing wastewater treatment: isotherm studies |
| topic | T Technology (General) |
| url | http://eprints.uthm.edu.my/8834/ http://eprints.uthm.edu.my/8834/ http://eprints.uthm.edu.my/8834/1/J14628_2dbbe7cd8fe7db21bf56a92092cfd1af.pdf |