Electrochemical oxidation of effluents from food processing industries: A short review and a case-study

Abstract

A short review on the treatment of effluents from food processing industries by electrochemical oxidation (EO) was performed. Olive mill wastewater (OMW) and boron-doped diamond (BDD) are the most reported effluent and anode material, respectively. The addition of NaCl or Na2 SO4 as supporting electrolytes is common in these studies, and their influence on the EO performance depends, among other things, on the anode material, since the electrolyte oxidation mechanism is different when active and non-active anode materials are utilized. A case-study on the application of a pilot plant, working in batch mode with recirculation, equipped with a BDD anode, to treat 4 L of OMW, slaughterhouse (SW) and winery (WW) wastewaters, with initial chemical oxygen demands (COD) of 20.5, 3.6 and 0.26 g L−1, respectively, is presented and discussed. In 16 h assays, 94% COD removal was achieved for OMW, and for SW and WW the Portuguese COD legal discharge limit of 150 mg L−1 was accomplished. Process efficiency decreased for lower organic load. NaCl addition increased COD removal in SW and WW, but presented an adverse effect for OMW COD removal, when compared to Na2 SO4 addition. Nevertheless, lower specific energy consumptions were attained in chloride medium (48 Wh (g COD)−1 ).