Box Behnken istatistiksel deney tasarımının peyniraltı sularının mikrofiltrasyon ile ön arıtımında uygulaması

Yıl 2023, , 1176 - 1184, 15.10.2023

Ezgi Oktav Akdemir

https://doi.org/10.28948/ngumuh.1278364

Öz

Bu çalışmada, peynir üretimi sırasında açığa çıkan peyniraltı suyunun mikrofiltrasyon prosesiyle ön arıtımı incelenmiştir. Mikrofiltrasyon verimini arttırmak için biyolojik olarak parçalanabilen, çevre dostu bir polimer olan kitosan kullanılmıştır. Membran çalışmalarında kitosan konsantrasyonu, membran basıncı, mikrofiltrasyon süresi gibi önemli işletme parametrelerinin süzüntü akısı ve KOİ giderme verimi üzerindeki etkilerini belirlemek amacıyla Box-Behnken istatistiksel deney tasarım yönteminden yararlanılmıştır. Yapılan varyans analizi sonunda tahmini ve hesaplanmış korelasyon katsayıları sırasıyla, süzüntü akısı için 0.9981 ve 0.9805, KOİ giderme verimi için 0.9974 ve 0.9953 olarak bulunmuştur. Çalışmada kullanılan Box-Behnken istatistiksel deney tasarım metodunun, peyniraltı suyunun mikrofiltrasyonunda akı ve KOİ giderimi için istatistiksel olarak güvenilir sonuçlar verdiği kanıtlanmıştır. Yapılan çalışmalar sonucunda 22.8 l/m2.sa’lik maksimum akı değerine 5 mg/l kitosan, 2 bar basınç ve 30 dakika mikrofiltrasyon süresinde ulaşılmıştır. Diğer taraftan, maksimum Kimyasal Oksijen İhtiyacı (KOİ) giderme verimi (%67.5) ise 15 mg/l kitosan konsantrasyonu, 1 bar basınç, 30 dakika mikrofiltrasyon süresinde elde edilmiştir.

Anahtar Kelimeler

Peyniraltı Suyu, Kitosan, Mikrofiltrasyon, Box-Behnken İstatistiksel Deney Tasarım Yöntemi

Application of Box Behnken statistical experimental design to the pretreatment of cheese whey by microfiltration

Öz

In this study, pre-treatment of cheese whey effluent released during cheese production by microfiltration process was investigated. Chitosan, a biodegradable, environmentally friendly polymer, was used to increase the microfiltration efficiency. The Box-Behnken statistical experiment design method was applied to investigate the effects of important operating parameters; chitosan concentration, membrane pressure, microfiltration time on permeate flux and COD removal efficiency in membrane studies. As a result of the analysis of variance, the predicted and calculated correlation coefficients were found to be 0.9981 and 0.9805 for the permeate flux, and 0.9974 and 0.9953 for the COD removal efficiency, respectively. With the Box-Behnken statistical experiment design method used in the study, it has been proven that it gives statistically reliable results for permeate flux and COD removal in cheese whey effluent microfiltration. As a result of the studies, the maximum flux value of 22.8 l/m2.h was achieved at 5 mg/l chitosan concentration, 2 bar pressure and 30 minutes microfiltration time. Maximum Chemical Oxygen Demand (COD) removal efficiency (67.5%) was obtained at 15 mg/l chitosan concentration, 1 bar pressure, 30 minutes microfiltration time.

Anahtar Kelimeler

Cheese whey effluent, Chitosan, Microfiltration, Box-Behnken statistical experiment design method

Kaynakça

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