Photo-fenton degradation of a beverage industrial effluent: Intensification with persulfate and the study of radicals

Expósito, A.J.; Monteagudo, J.M.; Díaz, Irene García; Durán, A.

doi:10.1016/j.cej.2016.08.048

Cited by 30 publications

(7 citation statements)

References 32 publications

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“…In the food science field, the main investigations on the Fenton reaction have focused on its application for wastewater treatment such as the discoloration and mineralization of effluents from the food industry. [27][28][29][30] In beverages, a few studies investigated the degradation of compounds by the Fenton reaction (e.g., coffee flavor compound furfuryl mercaptan, [31] anthocyanins, [32] or sugars [33] ) or by photo-induced Fenton reaction (e.g., Sunset Yellow dye [34] ) but the attention is mainly focused on the understanding of wine aging [35][36][37][38] or beer stability. [39][40][41] A few solutions have been proposed to prevent the degradation of the compounds in beverages by the Fenton reaction, for example, the addition of SO 2 that seems to scavenge the hydroxide peroxide in wine.…”

Section: Introductionmentioning

confidence: 99%

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Improvement of color stability using a chelating agent in model soft beverages subjected to Fenton reaction

Gerard

Launay

et al. 2022

J Chinese Chemical Soc

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The colorants found in beverages are sensitive to degradation resulting in a loss of color, which can affect the perception of the product quality by the consumer. The Fenton reaction is one of the possible degradation pathways. The Fenton oxidation process is a catalytic reaction of hydrogen peroxide (H2O2) with ferrous ions (Fe2+) that generates hydroxyl radicals able to degrade the organic molecules present in the solution. In this work, the effect of the Fenton reaction in colored model soft beverages was studied using UV–visible spectrometry. The naphtol blue black was selected as a benchmark dye because it can be easily followed to probe the Fenton process. The percent degradation of this synthetic dye in an aqueous solution at pH = 3.4, simulating conditions in beverages, was monitored in the presence of FeSO4 and H2O2. Other pHs (pH = 2.7, 6.1, and 10) were also tested to obtain a full picture of the phenomenon. In an attempt to prevent the dye degradation by the Fenton reaction occurring in beverages, the effect of the addition of EDTA, a chelating metal agent able to form complexes with iron ions, was evaluated, as a model. The effect of the EDTA concentration and the influence of the pH were also explored.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Improvement of color stability using a chelating agent in model soft beverages subjected to Fenton reaction

Gerard

Launay

et al. 2022

J Chinese Chemical Soc

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“…The coupled system eliminated COD by 85 %, biochemical oxygen demand (BOD) by 75 %, and, simultaneously, reduced the operating costs and residence time [9]. Other types of AOPs, such as photolytic and photocatalytic treatments in presence of microwaves [10], photo-Fenton degradation [11], and solar-photo-Fenton treatment [12], have also proven to be effective in the decontamination of beverage industry wastewater.…”

Section: Introductionmentioning

confidence: 99%

Optimization of electro-Fenton oxidation of carbonated soft drink industry wastewater using response surface methodology

Davarnejad

Azizi

Joodaki

et al. 2020

Maced. J. Chem. Chem. Eng.

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The immense volume of highly polluted organic wastewater continuously generated in the beverage industry urges the design of new types of wastewater treatment plants. This study aimed to evaluate the applicability of the electro-Fenton (EF) technique to reduce organic pollution of real effluent from a carbonated soft drink factory. The impact of various process variables like pH, time, current density, H2O2/Fe2+ molar ratio, and the volume ratio of H2O2/soft drink wastewater (SDW) was analyzed using response surface methodology (RSM). The observed responses were in good agreement with predicted values obtained through optimization. The optimum conditions showed a chemical oxygen demand (COD) removal efficiency of 73.07 %, pH of 4.14, time of 41.55 min, current density of 46.12 mA/cm2, H2O2/Fe2+ molar ratio of 0.9802, and H2O2/SDW volume fraction of 2.74 ml/l. The EF process was able to effectively diminish the organic pollution, reduce the residence time and, therefore, the operating costs.

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“…Advanced Oxidation Processes (AOPs) are promising technologies that are used for the treatment of recalcitrant and non-biodegradable compounds (Alalm et al, 2015;Expósito et al, 2016). Among AOPs, the Fenton process and its modifications (i.e.…”

Section: Introductionmentioning

confidence: 99%

Iron Removal for Kinetic Studies on Fenton Treatments: A New Approach Based on Ferrocyanide

Laverde-Cerda¹,

Altamirano-Briones²,

Zárate-Pozo³

et al. 2019

Rev.Mex.Ing.Quim.

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Photo-fenton degradation of a beverage industrial effluent: Intensification with persulfate and the study of radicals

Cited by 30 publications

References 32 publications

Improvement of color stability using a chelating agent in model soft beverages subjected to Fenton reaction

Improvement of color stability using a chelating agent in model soft beverages subjected to Fenton reaction

Optimization of electro-Fenton oxidation of carbonated soft drink industry wastewater using response surface methodology

Iron Removal for Kinetic Studies on Fenton Treatments: A New Approach Based on Ferrocyanide

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