Evaluation of the use of plantain starch as a natural coagulant for the removal of colour and turbidity in water for human consumption

Evaluación del uso de almidón de plátano como coagulante natural para la remoción de color y turbidez en agua para consumo humano

Published 2020-03-08

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Vol. 17 No. 33 (2020)
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Evaluation of the use of plantain starch as a natural coagulant for the removal of colour and turbidity in water for human consumption. (2020). Revista EIA, 17(33), 33013 pp. 1-8. https://doi.org/10.24050/reia.v17i33.1359
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https://doi.org/10.24050/reia.v17i33.1359
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Candelaria Nahir Tejada Tovar
Universidad de Cartagena
Perfil Google Scholar
http://orcid.org/0000-0002-2323-1544
Angel Villabona Ortíz
Universidad de Cartagena
Perfil Google Scholar
http://orcid.org/0000-0001-8488-1076
Rodrigo Ortega Toro
Universidad de Cartagena
Perfil Google Scholar
http://orcid.org/0000-0003-0815-5317
Millan Aníbal Marta
Universidad de Cartagena
Natalia Licona Dager
Universidad de Cartagena
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Candelaria Nahir Tejada Tovar,

Ingeniera Química, Magister en Ingeniería Ambiental, Profesora Titular del programa del programa de Ingeniería Química, Facultad de Ingeniería, Universidad de Cartagena, Cartagena, Colombia, Process Design and Biomass Utilization Research Group (IDAB), Avenida del Consulado Calle 30 No. 48 – 152, Colombia; 130015

Angel Villabona Ortíz,

M.Sc. in Environmental Engineering and Specialist in Sanitary and Environmental Engineering of the Universidad de Cartagena, Chemical Engineer of the Universidad Industrial de Santander, Full profesor and researcher of the Process design and Biomass Utilization Research Group (IDAB) de la Universidad de Cartagena, Campus Piedra de Bolívar, Avenida del Consulado, calle 30 No. 39 B – 192, Barrio Piedra de Bolívar, Cartagena, Colombia, 130015. ORCID 0000-0001-8488-1076. Scopus Author ID: 56694431900.

Rodrigo Ortega Toro,

Ph.D. in Science, Technology and Food Management, M.Sc. in Food Science and Engineering, Agroindustrial Engineer,  Universidad de Cartagena, Facultad de Ingeniería, Departamento de Ingeniería de Alimentos, Campus Piedra de Bolívar, Avenida del Consulado Calle 30 No. 48 152, Cartagena de Indias, Colombia, 130015

Millan Aníbal Marta,

Chemical Engineer of the Universidad de Cartagena, Campus Piedra de Bolívar, Avenida del Consulado, calle 30 No. 39 B – 192, Barrio Piedra de Bolívar, Cartagena, Colombia, 130015

Natalia Licona Dager,

Chemical Engineer of the Universidad de Cartagena, Campus Piedra de Bolívar, Avenida del Consulado, calle 30 No. 39 B – 192, Barrio Piedra de Bolívar, Cartagena, Colombia, 130015

Aim. To evaluate the effect on pH, removal of turbidity and colour, using plantain starch as a natural coagulant, extracted by wet and basic route, in a sample of synthetic water. Materials and methods. The starch was extracted by placing the pre-treated biomass in contact with water or a NaOH solution for 20 h at 18 ° C, and then separating by filtration. The efficiency in the removal of turbidity and colour was carried out using a jug test, varying the initial concentration of coagulant and the stirring rate. Results. It was found that the starch obtained by the wet route presented a higher level of turbidity reduction compared to that obtained with NaOH, reaching an efficiency of 94.6%; using 150 mg/L of coagulant and 40 rpm, and having a better performance than the synthetic coagulant aluminium sulphate (Al2(SO4)3). Conclusions. The variable evaluated with the highest linear influence is the combination of stirring rate and coagulant concentration. The use of plantain starch extracted by wet route is recommended for use in water treatment for human consumption, highlighting its nature as an advantage over Al2(SO4)3.

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