Análise físico-química de efluente de indústria de arroz parboilizado

Abstract

Water is a natural resource essential to the existence of living things and is essential for maintaining the life of any organism. The industrial advances are generating increasingly pollutants, impairing water quality. The food industry has generated many liquid effluents. During the stage of parboiled rice, the high temperature of the water in the process of soaking the rice reduces the dissolved oxygen concentration of the water, causing difficulty in maintaining the life of aquatic organisms. The aim of this study was to characterize the effluent of industry parboiled rice with respect to biochemical oxygen demand (BOD) and total alkalinity. The samples were collected and its initial concentration of dissolved oxygen was determined, and then incubated for 5 days at 20°C for determination of BOD. The alkalinity analyzes were made by titrimetric method. The samples collected after parboiling process showed dissolved oxygen levels too low, being deemed unsuitable for its return to nature without treatment.