Application of Polyacrylamide (PAM) in Food Industry Wastewater Treatment
Food industry wastewater has the characters of high organic content, suspended solids & colloidal particles, and highly variable water character
Food industry wastewater contains proteins, carbohydrates, fats, and organic acids, leading to significantly elevated COD (Chemical Oxygen Demand) and BOD (Biochemical Oxygen Demand), which can cause eutrophication.
- Suspended Solids & Colloidal Particles
Suspended solids and colloidal particles in wastewater are generated from raw material washing (e.g., sand, peels) and processing (e.g., starch, protein colloids)
- Highly Variable Water character
Composition of food industry wastewater varies by processing stage (e.g., cleaning, cooking, dehydration), with fluctuations in salinity and oil content.
The core mechanisms of polyacrylamide in treating food industry wastewater are:
- Flocculation & Precipitation:
Cationic PAM neutralizes negatively charged pollutants (e.g., proteins, organic acids) via positive charge interaction, forming dense flocs that enhance settling efficiency by >40% compared to conventional methods.
In post-fermentation sludge treatment, cationic PAM reduces cake moisture content to <60%, significantly lowering disposal costs.
To use polyacrylamide in treating food industry wastewater, here is key application guidelines:
Cationic: Oily sludge, high-protein wastewater
Anionic: Suspended solids, colloidal matter
Nonionic: Acidic conditions (pH < 7)
Dissolve PAM at 0.1–0.3% concentration before dosing.
Adjust molecular weight (cationic: 6–12 million MW, anionic: 12-22 million MW) based on wastewater characteristics.
- Combination with Coagulants:
Synergistic use with PAC enhances COD removal to >60%.
- Key Application Scenarios of polyacrylamide in food industry wastewater
High-Organic Wastewater
Oily Wastewater
Heavy Metal Removal
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