Biodegradation of oily cooking fumes and its carcinogenic derivatives from restaurants by petroleum degrading bacteria
| Autor: | Shu-Min Shen, 沈淑敏 |
|---|---|
| Rok vydání: | 2012 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 100 In the past decade, there have been more concerns about the release of oily cooking fumes from restaurants in Taiwan. Lipid wastewater may contain carcinogenic compounds that are formed mainly from cooking oils. Prolonged exposure to these compounds tends to result in increasing cancer risk in humans. In this study, a bio−treatment system was developed and evaluated to eliminate cooking fumes effectively. The results showed that (1) an efficient strain- Pseudomonas aeruginosa DS-4 capable of degrading both oil and acrylamide was isolated. The degradation rate of acrylamide was affected by the incubation time of the acclimated strain DS−4; a longer incubation time with later acrylamide additions resulted in more efficient degradation. If the salad oil was removed, the strain could not grow, and the acrylamide was not degraded; (2) oily wastewater could be degraded (>99%) after incubation using batch treatments. The maximum cooking oil removal rate was 3.1 kg m−3 d−1 (0.43 g oil g−1 cells d−1) by P. aeruginosa attached onto PUF (polyurethane foam) using a semi−continuous reactor; and (3) the highest removal efficiency of cooking oil fumes was about 96.7%, and the emulsification efficiency reached up about 99% when the surfactant concentration was adjusted at 0.1% by using a tower, thus, the optimum contact time in this experiment using a scrubbing tower was 2.3 s with a controlled 51.9 L m−3 of L/G ratio. In the bioreactor, the degradation efficiency could be greater than 90% during a 12 d incubation period. |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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