TREATMENT OF DAIRY WASTE WATER BY MORINGA OLEIFERA AS NATURAL COAGULANT

Environmental Engineering

The dairy industry is one of the major source of food processing. These industries produce a huge amount of wastewater .Such wastewater is to be treated by using naturally and easily available coagulants and then tests are to be carried to check the water different characteristics of waste water like BOD, COD, pH and turbidity, etc. before and after coagulation process. Natural coagulant used is Moringa Oleifera. Firstly the dairy waste water is subjected to sedimentation process. Then for variation of doses of Moringa Oleifera the solid reduction takes place. The optimum coagulant dosage obtained is 0.3g/ml. There is not much change in pH and conductivity due to usage of natural coagulant. The reduction of turbidity is 78.49%, reduction in BOD3 is 79.64%, reduction in COD is 85.81%, reduction in total dissolved solids is 8.59% and reduction in total suspended solids is 95.45%. The efficiency of Moringa Oleifera mainly depends upon the protein content which is present in the Moringa Oleifera. The increase of dosage causes the increase of turbidity.

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.