文章基本信息

标题：Advanced Oxidative Removal of C.I. Food Red 17 Dye from an Aqueous Solution
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作者：Irfan Ahmed Shaikh ; Soniya Munir ; Farooq Ahmed 等
期刊名称：Pakistan Journal of Nutrition
印刷版ISSN：1680-5194
电子版ISSN：1994-7984
出版年度：2014
卷号：13
期号：11
页码：631-634
DOI：10.3923/pjn.2014.631.634
出版社：Asian Network for Scientific Information
摘要：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.