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Currently, the ozone (O3) oxidation efficiency in the treatment of waste soy sauce provides 34.2% color removal and a 27.4% reduction in its chemical oxygen demand (COD). To improve the O3 oxidation efficiency, hydrogen peroxide (H2O2) is used to cause a H2O2/O3 process. In H2O2/O3 process experiments, a previously optimized pH of 11 and applied O3 dose of 50 mg Lā1 were used and the H2O2/O3 ratio was varied between 0.1 and 0.9 in intervals of 0.2. The results show that an H2O2/O3 ratio of 0.3 results in the highest efficiencies in terms of color removal (51.6%) and COD reduction (33.8%). Nanofiltration (NF) was used to pretreat the waste soy sauce to improve color removal and COD reduction. The results showed that NF with an NE-70 membrane results in 80.8% color removal and 79.6% COD reduction. Finally, the combination of NF and H2O2/O3 process resulted in the best treatment efficiency: 98.1% color removal and 98.2% COD reduction. Thus, NF & H2O2/O3 process can be considered as one of the best treatment methods for waste soy sauce, which requires high intrinsic color removal and COD reduction efficiencies.
Hyun-Hee Jang; Gyu-Tae Seo; Dae-Woon Jeong. Advanced Oxidation Processes and Nanofiltration to Reduce the Color and Chemical Oxygen Demand of Waste Soy Sauce. Sustainability 2018, 10, 2929 .
AMA StyleHyun-Hee Jang, Gyu-Tae Seo, Dae-Woon Jeong. Advanced Oxidation Processes and Nanofiltration to Reduce the Color and Chemical Oxygen Demand of Waste Soy Sauce. Sustainability. 2018; 10 (8):2929.
Chicago/Turabian StyleHyun-Hee Jang; Gyu-Tae Seo; Dae-Woon Jeong. 2018. "Advanced Oxidation Processes and Nanofiltration to Reduce the Color and Chemical Oxygen Demand of Waste Soy Sauce." Sustainability 10, no. 8: 2929.
To obtain a suitable oxidation method for removing the color and lowering the chemical oxygen demand (COD) of waste soy sauce, Fenton (Fe2+), Fenton-like (Fe3+), and ozone (O3) oxidation methods are used as the target reactions. In experimental conditions for Fenton oxidation, the dose of Fe2+ and Fe3+ was varied between 100 mg/L and 300 mg/L. The dose of hydrogen peroxide for the reaction was injected from 100ā1000 mg/L. For ozone oxidation, the pH was increased from 3 to 14 and the O3-containing gas was supplied continuously for 30 min through a gas diffuser at the bottom of the reactor at different applied O3 doses (10ā90 mg/L). We subjected it to a simple 1:20 dilution with deionized water to identify the comparison result in detail. O3 oxidation shows the highest efficiencies of color removal (81.1%) and COD lowering (64.9%) among the three oxidation methods. This is mainly due to the fact that it has a relatively large amount of hydroxyl radical, resulting in the degradation of organics. Thus, O3 oxidation could be a promising method for removing the color and lowering the COD of waste soy sauce. The critical parameters (pH and applied O3 dose) were varied systematically to optimize O3 oxidation. It was found that the optimum pH and applied O3 dose are 11.0 mg /L and 50.0 mg /L, respectively (color removal = 34.2%, COD removal = 27.4%).
Hyun-Hee Jang; Gyu-Tae Seo; Dae-Woon Jeong. Investigation of Oxidation Methods for Waste Soy Sauce Treatment. International Journal of Environmental Research and Public Health 2017, 14, 1190 .
AMA StyleHyun-Hee Jang, Gyu-Tae Seo, Dae-Woon Jeong. Investigation of Oxidation Methods for Waste Soy Sauce Treatment. International Journal of Environmental Research and Public Health. 2017; 14 (10):1190.
Chicago/Turabian StyleHyun-Hee Jang; Gyu-Tae Seo; Dae-Woon Jeong. 2017. "Investigation of Oxidation Methods for Waste Soy Sauce Treatment." International Journal of Environmental Research and Public Health 14, no. 10: 1190.