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Int. J. Environ. Res. Public Health 2017, 14(10), 1190; doi:10.3390/ijerph14101190

Investigation of Oxidation Methods for Waste Soy Sauce Treatment

1
Department of Environmental and Chemical Engineering, Eco-Friendly Offshore Plant FEED Engineering Course, Changwon National University, 20 Changwondaehak-ro, Uichang-gu, Changwon-si, Gyeongsangnam-do 51140, Korea
2
School of Civil, Environmental and Chemical Engineering, Changwon National University, 20 Changwondaehak-ro, Uichang-gu, Changwon-si, Gyeongsangnam-do 51140, Korea
*
Authors to whom correspondence should be addressed.
Received: 30 August 2017 / Revised: 29 September 2017 / Accepted: 5 October 2017 / Published: 7 October 2017
(This article belongs to the Special Issue Green Environment, Green Operations and Sustainability)
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Abstract

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 100–1000 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 (10–90 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%). View Full-Text
Keywords: waste soy sauce; color removal; COD lowering; fenton; fenton-like; ozone waste soy sauce; color removal; COD lowering; fenton; fenton-like; ozone
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MDPI and ACS Style

Jang, H.-H.; Seo, G.-T.; Jeong, D.-W. Investigation of Oxidation Methods for Waste Soy Sauce Treatment. Int. J. Environ. Res. Public Health 2017, 14, 1190.

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