Diseño de una planta de tratamiento de aguas residuales provenientes de la quesera artesanal “Don Miranda” en el cantón Sucúa. Provincia de Morona Santiago.

Abstract

The main objective of the current research project was to design a wastewater treatment plant for the artisanal cheese factory “Don Miranda” located in Sucúa; that is why it started by measuring the flow by volumetric gauging method. For the characterization of physical, chemical and microbiological parameters took 6 samples of 2 l and 3 samples of 100 ml of wastewater over a period of 3 months because of flow variations taking into account the use of composite sampling; identifying that the parameters are outside the limits for discharge into a freshwater body in the Table 9 of Ministerial Agreement 097-A, were 139 mg/l of oils and fats, copper 8.18 mg/l, chlorides 1260 mg/l, color 312 UC, BOD5 263.9 mg/l, COD 626.67 mg/l, TSS 946 mg/l, ST 3266 mg/l, and floating matter. Once these parameters were determined, the jar test was performed, determining that the optimum dose for 2 l of wastewater was 50 ml of aluminum sulfate at 5% m/v as coagulant and 0.3 ml of cationic polymer at 0.01% m/v as flocculant; obtaining an average removal rate of 88.13%. Finally, the sizing of the wastewater treatment plant was carried out which consists in a rectangular channel, grids, a primary settling tank, an aeration tank with diffusers, a coagulation and flocculation tank, a secondary settling tank and a filter consisting of zeolite, sand, activated carbon, and gravel. As a way of helping the environment, the cheese factory has to implement a treatment system for its effluents in order to comply with environmental regulations, and thus encourage other companies to care for and reduce environmental pollution.