Investigation of Oxidation Methods for Waste Soy Sauce Treatment
Abstract
:1. Introduction
2. Materials and Methods
2.1. Sampling Procedure
2.2. Characterization
2.3. Fenton Oxidation
2.4. Ozone (O3) Oxidation
- ①
- Concentration of Na2S2O3 prepared according to the concentration of O3 produced
- ②
- Capacity of Na2S2O3 consumed in the inverse titration (mL)
- ③
- Time over which the O3 gas was captured (min)
- ④
- Applied O3 dose (mg/L·min)
3. Results and Discussion
3.1. Characterization of Waste Soy Sauce
3.2. Reaction Results by Oxidation
3.3. Optimization of Parameters in Ozone (O3) Oxidation
3.3.1. Effect of pH
3.3.2. Effect of Ozone (O3) Dose
4. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Parameters | Value |
---|---|
pH | 3.0 |
Dose of Fe2+ and Fe3+ (mg/L) | 100, 150, 200, 250, 300 |
Dose of H2O2 (mg/L) | 100, 200, 300, 400, 500, 600, 700, 800, 900, 1000 |
Mixing time (min) | 30 |
Mixing speed (rpm) | 150 (10 min) and 30 (20 min) |
Settling time (min) | 60 |
Sample volume (mL) | 500 |
Parameters | Value |
---|---|
pH | 3.0, 5.0, 7.0, 9.0, 11.0, 13.0, 14.0 |
Dose of O3 (mg/L) | 10, 20, 30, 40, 50, 60, 70, 80, 90 |
Mixing time (min) | 30 |
Mixing speed (rpm) | 150 |
Sample volume (mL) | 500 |
Parameters | Soy Sauce | Waste Soy Sauce |
---|---|---|
pH | 4.44 | 4.66 |
COD (g/L) | 228.3 | 229.1 |
BOD (g/L) | 142.5 | 123.6 |
T−N (g/L) | 10.0 | 10.9 |
T−P (g/L) | 2.9 | 2.5 |
TOC (g/L) | 60.5 | 56.6 |
Salinity (‰) | 166 | 154 |
Color (TCU) | 3904 | 4038 |
Division | pH | COD (g/L) | BOD (g/L) | T−N (g/L) | T−P (g/L) | TOC (g/L) | Salinity (‰) | Color (TCU) |
---|---|---|---|---|---|---|---|---|
Sample Ⅰ | 4.6 | 231.5 | 129.4 | 10.4 | 2.8 | 57.6 | 167.0 | 3918 |
Sample Ⅱ | 4.4 | 228.4 | 123.3 | 8.9 | 3.3 | 60.6 | 174.0 | 4024 |
Sample Ⅲ | 4.7 | 233.8 | 131.5 | 9.4 | 2.7 | 61.4 | 191.0 | 3905 |
Sample Ⅳ | 4.3 | 235.3 | 130.8 | 9.9 | 3.1 | 62.0 | 153.0 | 4008 |
Sample Ⅴ | 4.6 | 228.8 | 129.9 | 10.6 | 3.6 | 58.5 | 156.0 | 3884 |
Average | 4.5 | 231.6 | 129.0 | 9.8 | 3.1 | 60.0 | 168.2 | 3948 |
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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. https://doi.org/10.3390/ijerph14101190
Jang H-H, Seo G-T, Jeong D-W. Investigation of Oxidation Methods for Waste Soy Sauce Treatment. International Journal of Environmental Research and Public Health. 2017; 14(10):1190. https://doi.org/10.3390/ijerph14101190
Chicago/Turabian StyleJang, Hyun-Hee, Gyu-Tae Seo, and 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. https://doi.org/10.3390/ijerph14101190