Return to search

Evaluating Alternative Technologies And Monitoring Methods For Water Quality In A Field Setting; Research On Effects On Phosphorous And Solids Removal From Cheese Factory Wash Water And Stormwater Runoff Treatment

Lake Champlain is a major economic driver for Vermont's tourism economy, as well as a primary source of drinking water for many of the state's residents but nutrient pollution represents a potential threat to ecosystem health and economic well-being. From December 2011 to December 2012 a field trial of an EAF steel slag filter was assessed for its feasibility in treating wastewater originating from Swan Valley Cheese (SVC), in Swanton, VT. The study focuses on a period of the filter's operation from May 4 to October 10, 2012. The plant generates approximately 20,000 gallons per day of high P concentration wash water which is treated in an open aerated lagoon. The filter treated effluent from this lagoon. The major goals of this research were to conduct a field trial of an EAF steel slag filter to evaluate its effect on total P (TP), dissolved reactive P (DRP), and total suspended solids (TSS). Research was also conducted on pH reduction for filter effluent.
Results indicate that the filter removed 95.83% of TP, 96.65% of DRP, and 52.25% of TSS. Average pH effluent was measured at 10.12 ±1.55.
Additionally, a field study was conducted on sampling two unlined bioretention systems treating urban stormwater runoff. Methods used are presented and methodological considerations for future studies are presented to guide researchers in more effective and efficient methods for obtaining influent and effluent samples from bioretention systems that are not necessarily designed for sampling.

Identiferoai:union.ndltd.org:uvm.edu/oai:scholarworks.uvm.edu:graddis-1693
Date01 January 2017
CreatorsAllen, Dana J.
PublisherScholarWorks @ UVM
Source SetsUniversity of Vermont
LanguageEnglish
Detected LanguageEnglish
Typetext
Formatapplication/pdf
SourceGraduate College Dissertations and Theses

Page generated in 0.0019 seconds