Advanced Oxidative Removal of C.I. Food Red 17 Dye from an Aqueous Solution
DOI:
https://doi.org/10.3923/pjn.2014.631.634Keywords:
COD, colour, effluent treatment, food dye, ozone, wastewaterAbstract
Food colours are extensively used in food processing industries and their discharge as coloured effluents has become a critical issue. This study investigated an efficient method of removing C.I. Food Red 17 dye from an aqueous solution using Ozone (O3) as an Advanced Oxidation Process (AOP). Ozonation at varied doses, pH and temperatures yielded significant reduction of colour and COD values. An ozone dose of 300 mg/h at pH 7, 9 and 11 yielded more than 90% decolourization in 60, 50 and 20 min of treatments, respectively. Optimal process conditions for set of experiments pertaining to varied dye concentration showed 95% colour removal for 100 ppm dye concentration in 40 min of ozonation using 300 mg/h ozone dose at pH 11. Ozonation at low temperature (30°C) resulted 85% COD removal and 99% decolourization. The study concluded that ozone oxidation is an environmental friendly treatment technique which can remove colour and COD from wastewater to an extent which can make it reusable.
References
Chen, H., R.F. Wang and C.E. Cerniglia, 2004. Molecular cloning, overexpression, purification, and characterization of an aerobic FMN-dependent azoreductase from Enterococcus faecalis. Protein Exp. Purif., 34: 302-310.
Colindres, P., H. Yee-Madeira and E. Reguera, 2010. Removal of reactive black 5 from aqueous solution by ozone for water reuse in textile dyeing processes. Desalination, 258: 154-158.
Crini, G. and P.M. Badot, 2008. Application of chitosan, a natural aminopolysaccharide, for dye removal from aqueous solutions by adsorption processes using batch studies: A review of recent literature. Prog. Polym. Sci., 33: 399-447.
Dotto, G.L., E.C. Lima and L.A.A. Pinto, 2012. Biosorption of food dyes onto Spirulina platensis nanoparticles: Equilibrium isotherm and thermodynamic analysis. Bioresour. Technol., 103: 123-130.
Downham, A. and P. Collins, 2000. Colouring our foods in the last and next millennium. Int. J. Food Sci. Technol., 35: 5-22.
Gupta, V.K. and Suhas, 2009. Application of low-cost adsorbents for dye removal-A review. J. Environ. Manage., 90: 2313-2342.
Sutcu, H., 2014. Removal of FD&C red no. 40 food dye from an aqueous solution by vine-trimming waste. Int. J. Chem. Eng. Applic., 5: 420-423.
Koprivanac, N. and H. Kusic, 2008. Hazardous Organic Pollutants in Colored Wastewaters. New Science Publishers, New York, USA., ISBN-13: 978-1604569360, Pages: 81.
Langlais, B., D.A. Reckhow and D.R. Brink, 1991. Ozone in Water Treatment: Applications and Engineering. 1st Edn., Lewis Publishers Inc., Chelsea, MI., USA., ISBN-13: 978-0873714747, Pages: 569.
Martin, D.F., R.J. Alessio and C.H. McCane, 2013. Removal of synthetic food dyes in aqueous solution by Octolig®. J. Environ. Sci. Health Part A: Toxic/Hazard. Subst. Environ. Eng., 48: 495-500.
Meijers, R.T., E. Oderwald-Muller, P.A.N.M. Nuhn and J.C. Kruithof, 1995. Degradation of pesticides by ozonation and advanced oxidation. Ozone Sci. Eng.: J. Int. Ozone Assoc., 17: 673-686.
Sreethawong, T. and S. Chavadej, 2008. Color removal of distillery wastewater by ozonation in the absence and presence of immobilized iron oxide catalyst. J. Hazard. Mater., 155: 486-493.
Srinivasan, S.V., T. Rema, K. Chitra, K. Sri Balakameswari and R. Suthanthararajan et al., 2009. Decolourisation of leather dye by ozonation. Desalination, 235: 88-92.
Tiwari, B.K., C.P. O'Donnell, K. Muthukumarappan and P.J. Cullen, 2009. Anthocyanin and colour degradation in ozone treated blackberry juice. Innov. Food Sci. Emerg. Technol., 10: 70-75.
Torres, B., B.K. Tiwari, A. Patras, H.H. Wijngaard, N. Brunton, P.J. Cullen and C.P. O'Donnell, 2011. Effect of ozone processing on the colour, rheological properties and phenolic content of apple juice. Food Chem., 124: 721-726.
Wu, J. and T. Wang, 2001. Ozonation of aqueous azo dye in a semi-batch reactor. Water Res., 35: 1093-1099.
Xue, H.Y., F. Han and B.Y. He, 2012. Biosorption of food dye onto gelatin microspheres: Equilibrium isotherm and thermodynamic analysis. Adv. Mater. Res., 476-478: 2239-2242.
Downloads
Published
Issue
Section
License
Copyright (c) 2014 Asian Network for Scientific Information
This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
