South Dakota State University’s Maneesha Mohan has introduced innovative nanobubble technology to improve dairy wastewater treatment at Valley Queen Cheese. Nanobubbles, 2,500 times smaller than a grain of salt, are generated through a process that enhances oxidation rates and interacts with different compounds in the wastewater. Mohan received funding in 2022 to explore the use of nanobubbles in dairy wastewater treatment, and in 2024, successfully implemented the technology at Valley Queen Cheese.
The results showed a significant reduction in biochemical and chemical oxygen demands, suspended solids, and an increase in dissolved oxygen levels. Valley Queen Cheese, one of the largest dairy processing facilities in South Dakota, has seen improved efficiency in their effluent treatment plant and no longer needs to use chemicals in their wastewater treatment process.
While the nanobubble generator at Valley Queen Cheese was commercially sourced, Mohan and her team are now working with the Jerome J. Lohr College of Engineering to design a nanobubble generator specifically tailored for the dairy industry. This effort aligns with their mission to enhance process efficiencies in various food processing systems.
Mohan’s innovative approach to dairy wastewater treatment is not only environmentally friendly but also highlights the importance of sustainability and a holistic approach in food processing. The utilization of nanobubbles in dairy wastewater treatment showcases the potential for cutting-edge technologies to improve traditional industry practices and reduce environmental impact. Valley Queen Cheese’s success with this new technology paves the way for other dairy manufacturers to explore more sustainable wastewater treatment solutions.
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