Evaluación del poder de coagulación – floculación de los residuos de papa (Solanum Tuberosum) para la remoción de turbidez y color en agua destinada a consumo humano

Abstract

This study aimed to evaluate the coagulation-flocculation power of potato residues for the removal of turbidity and color in water intended for human consumption through the use of a natural coagulant. First, the natural coagulant was obtained from potato peel residues, later the characterization of the coagulant was carried out, where 4.575% humidity, 0.092% ash, 0.101% protein, and 14.017% starch were determined. The study of the evaluation of the coagulant capacity of potato residues was carried out at the Mahuarcay Treatment Plant, for which different concentrations of coagulant were prepared to carry out the jar test, and it was also compared with aluminum sulfate, obtaining optimal doses. between 15 - 210 ppm for an initial turbidity of 11.9 to 428 NTU with natural coagulant and 15 - 60 ppm for an initial turbidity of 14.1 to 425 NTU with commercial coagulant. With these results, dosage curves for the natural coagulant and the commercial coagulant were prepared. The removal efficiency of the natural coagulant was 54.94% for turbidity and 23.92% for color, determining that the natural coagulant from potato residues has a greater coagulant capacity to remove turbidity and less for color. While with commercial coagulant the removal percentage was 95.83% for turbidity and 93.14% for color, demonstrating that it is more effective than the natural coagulant for the removal of both parameters.