Research Article Open Access

Advanced Oxidative Removal of C.I. Food Red 17 Dye from an Aqueous Solution

Authors

CORRESPONDING AUTHOR
Irfan Ahmed Shaikh
College of Earth and Environmental Sciences, University of the Punjab, Lahore, Pakistan
|
Soniya Munir
College of Earth and Environmental Sciences, University of the Punjab, Lahore, Pakistan
|
Farooq Ahmed
College of Earth and Environmental Sciences, University of the Punjab, Lahore, Pakistan
|
Tanveer Hussain
College of Earth and Environmental Sciences, University of the Punjab, Lahore, Pakistan
|
Iftikhar Ahmad
College of Earth and Environmental Sciences, University of the Punjab, Lahore, Pakistan
Published on: October 15, 2014
DOI 10.3923/pjn.2014.631.634
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Abstract

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.

Keywords:

COD, colour, effluent treatment, food dye, ozone, wastewater

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Copyright (c) 2014 Asian Network for Scientific Information

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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.

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How to Cite

Shaikh, I. A., Munir, S., Ahmed, F., Hussain, T., & Ahmad, I. (2014). Advanced Oxidative Removal of C.I. Food Red 17 Dye from an Aqueous Solution. Pakistan Journal of Nutrition, 13(11), 631–634. https://doi.org/10.3923/pjn.2014.631.634
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