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Red lentil (Lens culinaris) extract as a novel natural coagulant for turbidity reduction: An evaluation, characterization and performance optimization study

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dc.citedby25
dc.contributor.authorChua S.-C.en_US
dc.contributor.authorMalek M.A.en_US
dc.contributor.authorChong F.-K.en_US
dc.contributor.authorSujarwo W.en_US
dc.contributor.authorHo Y.-C.en_US
dc.contributor.authorid57210570346en_US
dc.contributor.authorid55636320055en_US
dc.contributor.authorid57202204267en_US
dc.contributor.authorid56426362200en_US
dc.contributor.authorid57192371616en_US
dc.date.accessioned2023-05-29T07:24:19Z
dc.date.available2023-05-29T07:24:19Z
dc.date.issued2019
dc.descriptionCoagulation; Extraction; Field emission microscopes; Fourier transform infrared spectroscopy; Inorganic chemicals; Physicochemical properties; Polysaccharides; Reclamation; Scanning electron microscopy; Surface properties; Turbidity; Wastewater treatment; Field emission scanning electron microscopy; Lentil extracts; Natural coagulant; Performance optimizations; Physicochemical characteristics; Response surface methodology; Settling characteristics; Water and wastewater treatments; Chemical water treatment; chemical substance; coagulation; flocculation; legume; optimization; performance assessment; plant extract; polysaccharide; response surface methodology; turbidity; wastewater treatment; water treatment; Lens culinarisen_US
dc.description.abstractIncreasing awareness on the detrimental effects of inorganic chemical coagulants and sustainable treatment have paved the way to develop environmentally-benign natural coagulants for water and wastewater treatment. In this research, brown, green, and red lentil (Lens culinaris) extracts have been evaluated as a natural coagulant for the turbidity reduction. The physicochemical characteristics properties of lentil extract were evaluated through field emission scanning electron microscopy (FESEM), Fourier-transform infrared spectroscopy (FTIR), zeta potential analysis, and energy-dispersive X-ray (EDX) analysis. Red lentil extract was found to be an anionic polymer with hydroxyl and carboxyl functional groups. The effects of three major operating parameters, pH, the concentration of coagulant, and settling time, were studied and optimized through response surface methodology (RSM) using the Box-Behnken Design (BBD). The red lentil extract as coagulant was outperformed alum in acidic wastewater treatment, which achieved up to 98.87% turbidity removal with an optimum concentration of 26.3mg/L in 3min. Besides, the red lentil extract as coagulant reduced 29.42% of material cost, generated 15.6% lower amount of sludge and produced flocs with better settling characteristic (SVI: 7.39) as compared to alum. Based on the experimental observation and characterization study, absorption and bridging mechanisms were proposed for red lentil extract as the coagulant in turbidity reduction. � 2019 by the authors.en_US
dc.description.natureFinalen_US
dc.identifier.ArtNo1686
dc.identifier.doi10.3390/w11081686
dc.identifier.issue8
dc.identifier.scopus2-s2.0-85070994107
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85070994107&doi=10.3390%2fw11081686&partnerID=40&md5=85f91489efbf8178a168f73e650b363a
dc.identifier.urihttps://irepository.uniten.edu.my/handle/123456789/24536
dc.identifier.volume11
dc.publisherMDPI AGen_US
dc.relation.ispartofAll Open Access, Gold
dc.sourceScopus
dc.sourcetitleWater (Switzerland)
dc.titleRed lentil (Lens culinaris) extract as a novel natural coagulant for turbidity reduction: An evaluation, characterization and performance optimization studyen_US
dc.typeArticleen_US
dspace.entity.typePublication
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