Valorization of Natural Food Waste in the Treatment of Hard Waters, Effect of Temperature
Hard water forms compact and adherent deposit to the walls of pipes and industrial or domestic installations.
Several studies have been done in order to reduce the adverse scaling consequences and to achieve effective softening, but
most of inhibitors used are chemical compounds that have damaging effects on health and the environment. There for we
have used in this work an under natural alimentary product as scaling inhibitor. Our study focuses on softening hard water of
Bounouara having a hardness of 60°F in the presence of lemon peel extracts as scaling inhibitor. The evaluation of scaling
power of Bounouara water, effect of tempperature and inhibitory effect of lemon peel was performed by using scaling
accelerated method. Chronoamperometric study shows that Bounouara water presents time scaling tE of 9.13 min and
risidual curent of about 16.6μA, calculating of the scaling index gave a value of 109 min-1. So we can classify water of
Bounouara as extremely scale-forming water. Time scaling decreases by increasing of temperature. So hard water become
more scale-forming in high temperatures. Application of the treatment on Bounouara water showed that total hardness
inhibition requires addition of lemon peel of 0.5 g/L at 20°C and 1 g/L at 40°C.
Keywords- Scaling, natural inhibitor, chronoamperometry, impedancemetry.