Next Article in Journal
Evaluation of the Impact of Climate Change on Runoff Generation in an Andean Glacier Watershed
Previous Article in Journal
Effect of Plasma Activated Water Foliar Application on Selected Growth Parameters of Maize (Zea mays L.)
Article

Electrochemical Oxidation of Effluents from Food Processing Industries: A Short Review and a Case-Study

1
FibEnTech/UBI-Fiber Materials and Environmental Technologies Research Unit, Universidade da Beira Interior, 6201-001 Covilhã, Portugal
2
Institute of Engineering, National Autonomous University of Mexico, Circuito Escolar s/n, Ciudad Universitaria, Delegación Coyoacán, Mexico City 04510, Mexico
3
Department of Chemistry, Universidade da Beira Interior, 6201-001 Covilhã, Portugal
4
Department of Technology and Applied Sciences, School of Agriculture, Polytechnic Institute of Beja, 7800-295 Beja, Portugal
*
Author to whom correspondence should be addressed.
Water 2020, 12(12), 3546; https://doi.org/10.3390/w12123546
Received: 9 November 2020 / Revised: 12 December 2020 / Accepted: 15 December 2020 / Published: 17 December 2020
(This article belongs to the Section Wastewater Treatment and Reuse)
A short review on the treatment of effluents from food processing industries by electrochemical oxidation (EO) was performed. Olive mill wastewater (OMW) and boron-doped diamond (BDD) are the most reported effluent and anode material, respectively. The addition of NaCl or Na2SO4 as supporting electrolytes is common in these studies, and their influence on the EO performance depends, among other things, on the anode material, since the electrolyte oxidation mechanism is different when active and non-active anode materials are utilized. A case-study on the application of a pilot plant, working in batch mode with recirculation, equipped with a BDD anode, to treat 4 L of OMW, slaughterhouse (SW) and winery (WW) wastewaters, with initial chemical oxygen demands (COD) of 20.5, 3.6 and 0.26 g L−1, respectively, is presented and discussed. In 16 h assays, 94% COD removal was achieved for OMW, and for SW and WW the Portuguese COD legal discharge limit of 150 mg L−1 was accomplished. Process efficiency decreased for lower organic load. NaCl addition increased COD removal in SW and WW, but presented an adverse effect for OMW COD removal, when compared to Na2SO4 addition. Nevertheless, lower specific energy consumptions were attained in chloride medium (48 Wh (g COD)−1). View Full-Text
Keywords: boron-doped diamond anode; electrochemical oxidation; food processing wastewaters; olive mill wastewater; slaughterhouse wastewater; winery wastewater boron-doped diamond anode; electrochemical oxidation; food processing wastewaters; olive mill wastewater; slaughterhouse wastewater; winery wastewater
Show Figures

Figure 1

MDPI and ACS Style

Martínez-Cruz, A.; Fernandes, A.; Ciríaco, L.; Pacheco, M.J.; Carvalho, F.; Afonso, A.; Madeira, L.; Luz, S.; Lopes, A. Electrochemical Oxidation of Effluents from Food Processing Industries: A Short Review and a Case-Study. Water 2020, 12, 3546. https://doi.org/10.3390/w12123546

AMA Style

Martínez-Cruz A, Fernandes A, Ciríaco L, Pacheco MJ, Carvalho F, Afonso A, Madeira L, Luz S, Lopes A. Electrochemical Oxidation of Effluents from Food Processing Industries: A Short Review and a Case-Study. Water. 2020; 12(12):3546. https://doi.org/10.3390/w12123546

Chicago/Turabian Style

Martínez-Cruz, Alfredo, Annabel Fernandes, Lurdes Ciríaco, Maria J. Pacheco, Fátima Carvalho, Alexandra Afonso, Luís Madeira, Silvana Luz, and Ana Lopes. 2020. "Electrochemical Oxidation of Effluents from Food Processing Industries: A Short Review and a Case-Study" Water 12, no. 12: 3546. https://doi.org/10.3390/w12123546

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop