enzymatic catalysis treatment method of meat industry wastewater using lacasse

Background: the process of meat industry produces in a large amount of wastewater that contains high levels ofcolour and chemical oxygen demand (cod). so they must be pretreated before their discharge into the ecologicalsystem.methods: in this paper, enzymatic catalysis (ec) was adopted to treat the meat wastewater.results: box-behnken design (bbd), an experimental design for response surface methodology (rsm), was used tocreate a set of 29 experimental runs needed for optimizing of the operating conditions. quadratic regression modelswith estimated coefficients were developed to describe the colour and cod removals.conclusions: the experimental results show that ec could effectively reduce colour (95 %) and cod (86 %) at theoptimum conditions of enzyme dose of 110 u/l, incubation time of 100 min, ph of 7 and temperature of 40 °c. rsmcould be effectively adopted to optimize the operating multifactors in complex ec process.