Ammonium and Phosphate Removal from a Food Fermentation Wastewater via Magnesium-Ammonium Phosphate Crystallization Optimized with Response Surface Analysis
DING Jiannan
HAN Xiuru
LIN Cai
ZHU Rong
ZOU Hua
ZHANG Yun
Abstract：Magnesium-ammonium phosphate (MAP) crystallization was used to remove ammonium and phosphate from a food fermentation wastewater. According to preliminary experiments, n (Mg2+) ∶n (NH4+), n (PO43-) ∶n (NH4+) and p H were first determined as the three main factors influencing the removal efficiencies. The three factors were then optimized using response surface method (RSM), and quadratic response surface models of good fit were obtained. Results showed that the optimal molar ratio of n (NH4+) ∶n (Mg2+) ∶n (PO43-) and p H were 1∶1.21∶0.98 and 9.12, respectively, when water temperature was controlled at 30 ℃, agitation rate at 100 r/min, and reaction time of 20 min. Under the optimal conditions, the concentration of ammonium-nitrogen decreased from 500 mg/L to 75.05 mg/L, with removal efficiency of 84.99％. The concentration of inorganic phosphorus was reduced from 100 mg/L to 2.35 mg/L, with removal efficiency up to 97.65％. Quantitative and qualitative analyses of the produced precipitate showed that the main composition was well-crystalized magnesium-ammonium phosphate with purity up to 87.19％. This study demonstrate that ammonium and phosphate can be removed effectively from the food fermentation wastewater via MAP crystallization optimized with RSM of good feasibility and accuracy.
Keywords：magnesium-ammonium phosphateresponse surface methodfood fermentation wastewaterammonium-nitrogeninorganic phosphorus
Publication Date：2018-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：7( 54-60 )