EXPERIMENTAL RESEARCH ON WASTEWATER TREATMENT PROCESSES FROM SUGAR BEET PROCESSING TECHNOLOGY BY SEDIMENTATION

Abstract

Wastewater from the food industry is characterized by major changes in quality indicators, and their discharge into the natural water cycle causes contamination of the receiving basin. The most important categories of wastewater from sugar beet processing technology (in terms of quantity and quality) are represented by: wastewater resulting from the transport and washing of raw materials; wastewater resulting from the diffusion and pressing process; condensation water. Wastewater from the diffusion and pressing process is characterized by a high nutrient content. The discharge of these wastewaters into a receiving river can cause its rapid siltation, followed by rapid oxygen consumption. Due to the high temperatures specific to this category of wastewater, the discharge area in particular is likely to be completely devoid of oxygen. This process can also be accompanied by anaerobic fermentations (generating a specific unpleasant smell), as well as the development of biocenoses specific to dirty water. A first step in the treatment of wastewater from sugar beet processing technology consists of its decantation (in order to remove suspended matter). with or without coagulation. The process is carried out using decanters which can be: horizontal, vertical, radial or multi-stage. As a rule, vertical or radial decanters are used, which require a smaller installation space.