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Microalgae Treatment of Meat Processing Wastewater for
Nutrient Removal and Water Reconditioning
Reported by: Xinjuan Hu
Dr. Jayne Stratton
Dr. Yulie Meneses
CONTENT
1. Importance of water in meat processing
2. Water utilization in meat processing
3. Potential and challenges of microalgae treatment
4. Research activities and outcome
5. Next steps
1.Importance of water in meat processing
Figure 1. Freshwater consumption in beverage and food industry (Ciro et al., 2015)
Meat processing
24%
Beverage
13%
Dairy
12%
Other food
11%
Fruits and
vegetables
10%
Bakery and tortilla
products
9%
Grain and oilseeds
9%
Sugar and
confectionary
5%
Animal food
5%
Sea food
2%
62Mm3 water are consumed
worldwide annualy and 89% of
this water becomes highly
polluted wastewater by oil &
grease, protein, sanitizer, metal,
N,P
• Money paid:
• Money lost: nutrients in meat processing wastewater like the
protein and organic compounds could be recovered and used by
microorganisms to produce biogas, bioplastic, enzyme, etc.
1. Importance of water in meat processing
More money paid
high volumes of wastewater
strong pollutants in wastewater
stricter regulationMeat processor
2. Water utilization in meat processing
antimicrobial
interventions
16%
viscera
processing
39%
cleaning
39%
unmetered
6%
Figure 3.Percentage water use among operation in a typical
hog slaughterhouse(Banks et al., 2006)
Figure 2. Percentage water use between operation
in a beef packaging plant (Ziara et al., 2016)
(Ziara et al., 2016)
3. Potential and challenges of microalgae treatment
Inevitably, wastewater treatment and recycling must be incorporated with algae
biofuel production”---US Department of Energy
+wastewater
Nutrients removal
Reconditioned water
Accumulation of lipid,
protein in microalgae
Biodiesel
Feedstock, fertilizer,
bio-plastic, etc.
Biotic contamination
caused by bacteria,
fungi, zooplankton
Inhibition of microalgae growth due
to high nutrient concentration in
wastewater
Unstable wastewater quality
4. Research activities and outcome
4.1 Wastewater characterization
Table 1. Wastewater quality characteristics
Note: “LA” lactic acid sterilization, ”PA pre-wash, “CA” carcass wash.
CA PA LA
Parameter Unit CA PA LA
Ammonia nitrogen mg/L ND 5.8 ND
BOD mg/L 860 880 14,360
COD mg/L 900 1,288 19,580
Nitrate/Nitrite nitrogen mg/L 3.0 2.8 205
Total Kjeldahl nitrogen(TKN) mg/L 27 50 135
TSS mg/L 110 72 252
TP mg/L 40.5 1.88 10.8
pH 4.14 4.38 2.28
4.2 Microalgae screening
Species
number
1 2 3 4 5 6 7
Genus
Chlamydomonas Chlorella Chlorella Chlorella Chlorella Scenedesmus Chlorella
Species
reinharttii protothecoides zofingiensis Sp. protothecoides obliquus vulgaris
Table 2. Microalgae species
1-BBM 1-TAP
6.5
7
7.5
8
8.5
9
9.5
10
10.5
11
11.5
0 1 2 3 4 5 6
pH
cultivation time/ day
species 1
species 3
species 5
species 6
species 7
6.5
7
7.5
8
8.5
9
9.5
10
10.5
11
11.5
0 1 2 3 4 5 6
pH
cultivation time/day
species 1
species 3
species 5
species 6
species 7
WW:Water=25:75
Change of pH in three wastewater types
PA CA LA
PA
LA
CA
6.5
7
7.5
8
8.5
9
9.5
10
10.5
11
11.5
0 1 2 3 4 5 6
pH
cultivation time/day.
species 1
species 3
species 5
species 6
species 7
Changes in biomass concentration
0
0.1
0.2
0.3
0.4
0.5
0.6
species 1 species 3 species 5 species 6 species 7
Biomass/g/L
MG species
day 4
PA CA LA
0
0.1
0.2
0.3
0.4
0.5
0.6
species 1 species 3 species 5 species 6 species 7
Biomass/g/L
MG species
day 5
PA CA LA
5. Next steps
1. Additional dilution proportions (50%,75%,100%) will be
used to screen for microalgae species with best growth
performance and water recondition effect
2. Effect of combination of diverse wastewater sources on
microalgae growth and wastewater treatment
3. Comparison of wastewater quality characteristic before and
after the microbial reduction treatment (ozone, NaClO,
autoclave) will be conducted to design an approachable method
for large scale microalgae treatment of wastewater
Acknowledgement
• Dr. Jayne Stratton
• Dr. Yulie Menese
• Dr. Bruce Dvorack
• Dr. Paul Black
• Rami Ziara
• Mark Behrens
• Carly Rain Adams
Thanks !

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Microalgae Treatment of Meat Processing Wastewater for Nutrient Removal and Water Reconditioning

  • 1. Microalgae Treatment of Meat Processing Wastewater for Nutrient Removal and Water Reconditioning Reported by: Xinjuan Hu Dr. Jayne Stratton Dr. Yulie Meneses
  • 2. CONTENT 1. Importance of water in meat processing 2. Water utilization in meat processing 3. Potential and challenges of microalgae treatment 4. Research activities and outcome 5. Next steps
  • 3. 1.Importance of water in meat processing Figure 1. Freshwater consumption in beverage and food industry (Ciro et al., 2015) Meat processing 24% Beverage 13% Dairy 12% Other food 11% Fruits and vegetables 10% Bakery and tortilla products 9% Grain and oilseeds 9% Sugar and confectionary 5% Animal food 5% Sea food 2% 62Mm3 water are consumed worldwide annualy and 89% of this water becomes highly polluted wastewater by oil & grease, protein, sanitizer, metal, N,P
  • 4. • Money paid: • Money lost: nutrients in meat processing wastewater like the protein and organic compounds could be recovered and used by microorganisms to produce biogas, bioplastic, enzyme, etc. 1. Importance of water in meat processing More money paid high volumes of wastewater strong pollutants in wastewater stricter regulationMeat processor
  • 5. 2. Water utilization in meat processing antimicrobial interventions 16% viscera processing 39% cleaning 39% unmetered 6% Figure 3.Percentage water use among operation in a typical hog slaughterhouse(Banks et al., 2006) Figure 2. Percentage water use between operation in a beef packaging plant (Ziara et al., 2016) (Ziara et al., 2016)
  • 6. 3. Potential and challenges of microalgae treatment Inevitably, wastewater treatment and recycling must be incorporated with algae biofuel production”---US Department of Energy +wastewater Nutrients removal Reconditioned water Accumulation of lipid, protein in microalgae Biodiesel Feedstock, fertilizer, bio-plastic, etc. Biotic contamination caused by bacteria, fungi, zooplankton Inhibition of microalgae growth due to high nutrient concentration in wastewater Unstable wastewater quality
  • 7. 4. Research activities and outcome 4.1 Wastewater characterization Table 1. Wastewater quality characteristics Note: “LA” lactic acid sterilization, ”PA pre-wash, “CA” carcass wash. CA PA LA Parameter Unit CA PA LA Ammonia nitrogen mg/L ND 5.8 ND BOD mg/L 860 880 14,360 COD mg/L 900 1,288 19,580 Nitrate/Nitrite nitrogen mg/L 3.0 2.8 205 Total Kjeldahl nitrogen(TKN) mg/L 27 50 135 TSS mg/L 110 72 252 TP mg/L 40.5 1.88 10.8 pH 4.14 4.38 2.28
  • 8. 4.2 Microalgae screening Species number 1 2 3 4 5 6 7 Genus Chlamydomonas Chlorella Chlorella Chlorella Chlorella Scenedesmus Chlorella Species reinharttii protothecoides zofingiensis Sp. protothecoides obliquus vulgaris Table 2. Microalgae species 1-BBM 1-TAP
  • 9. 6.5 7 7.5 8 8.5 9 9.5 10 10.5 11 11.5 0 1 2 3 4 5 6 pH cultivation time/ day species 1 species 3 species 5 species 6 species 7 6.5 7 7.5 8 8.5 9 9.5 10 10.5 11 11.5 0 1 2 3 4 5 6 pH cultivation time/day species 1 species 3 species 5 species 6 species 7 WW:Water=25:75 Change of pH in three wastewater types PA CA LA PA LA CA 6.5 7 7.5 8 8.5 9 9.5 10 10.5 11 11.5 0 1 2 3 4 5 6 pH cultivation time/day. species 1 species 3 species 5 species 6 species 7
  • 10. Changes in biomass concentration 0 0.1 0.2 0.3 0.4 0.5 0.6 species 1 species 3 species 5 species 6 species 7 Biomass/g/L MG species day 4 PA CA LA 0 0.1 0.2 0.3 0.4 0.5 0.6 species 1 species 3 species 5 species 6 species 7 Biomass/g/L MG species day 5 PA CA LA
  • 11. 5. Next steps 1. Additional dilution proportions (50%,75%,100%) will be used to screen for microalgae species with best growth performance and water recondition effect 2. Effect of combination of diverse wastewater sources on microalgae growth and wastewater treatment 3. Comparison of wastewater quality characteristic before and after the microbial reduction treatment (ozone, NaClO, autoclave) will be conducted to design an approachable method for large scale microalgae treatment of wastewater
  • 12. Acknowledgement • Dr. Jayne Stratton • Dr. Yulie Menese • Dr. Bruce Dvorack • Dr. Paul Black • Rami Ziara • Mark Behrens • Carly Rain Adams

Editor's Notes

  1. Meat processing starts at the slaughterhouse which includes the following six steps: animal reception and lairage, stunning and slaughter, bleeding, evisceration, splitting, chilling and distribution