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.
Sustainability 2018, 10(8), 2929; https://doi.org/10.3390/su10082929
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)
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.
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Keywords:
waste soy sauce; AOPs; H2O2/O3 process; oxidation; nanofiltration; membrane
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MDPI and ACS Style
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. https://doi.org/10.3390/su10082929
AMA Style
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(8):2929. https://doi.org/10.3390/su10082929
Chicago/Turabian StyleJang, Hyun-Hee, Gyu-Tae Seo, and 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. https://doi.org/10.3390/su10082929
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