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Sustainability 2018, 10(8), 2929; https://doi.org/10.3390/su10082929

Advanced Oxidation Processes and Nanofiltration to Reduce the Color and Chemical Oxygen Demand of Waste Soy Sauce

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: 20 July 2018 / Revised: 3 August 2018 / Accepted: 15 August 2018 / Published: 17 August 2018
(This article belongs to the Special Issue Sustainable Wastewater Treatment Systems)
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Abstract

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 L−1 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. View Full-Text
Keywords: waste soy sauce; AOPs; H2O2/O3 process; oxidation; nanofiltration; membrane waste soy sauce; AOPs; H2O2/O3 process; oxidation; nanofiltration; membrane
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Jang, H.-H.; Seo, G.-T.; Jeong, D.-W. Advanced Oxidation Processes and Nanofiltration to Reduce the Color and Chemical Oxygen Demand of Waste Soy Sauce. Sustainability 2018, 10, 2929.

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