Revisión técnica de la aplicación de coagulantes orgánicos extraídos de residuos de alimentos en el tratamiento de agua residual

Abstract

The increase in population brings with it an increase in waste generation as is to be expected; however, the culture of recycling and reuse is not directly proportional. Thus, different environmental and social problems are associated, such as GHG emissions due to poor waste management, landfill saturation and even contamination of water resources. For these reasons, it is essential to contribute with new viable options for the use of food waste, which represents a significant proportion of the total waste disposed in the country, such as its use in water treatment, since different researches have shown the capacity of some wastes for this type of processes, thus, showing themselves as substitutes or supplements of chemical coagulants in the long term. The objective of this research is to carry out a technical review of the application of organic coagulants extracted from food waste, in order to characterize the types of waste used, the methods of obtaining the coagulant powder, the type of wastewater in which the application is carried out, the methods of operation and the results obtained. The results obtained show a recent interest in this field with a variety of 11 types of waste, such as banana, plantain, cassava, potato and orange peels, as well as avocado, grape, peach and papaya seeds, in addition to chitosan obtained from shrimp waste and coffee mucilage, most of which obtain significant values or above 90% in terms of turbidity removal and other parameters