Investigation of Oxidation Methods for Waste Soy Sauce Treatment

Hyun-Hee Jang, Gyu-Tae Seo and Dae-Woon Jeong
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Hyun-Hee Jang: Department of Environmental and Chemical Engineering, Eco-Friendly Offshore Plant FEED Engineering Course, Changwon National University, 20 Changwondaehak-ro, Uichang-gu, Changwon-si, Gyeongsangnam-do 51140, Korea
Gyu-Tae Seo: School of Civil, Environmental and Chemical Engineering, Changwon National University, 20 Changwondaehak-ro, Uichang-gu, Changwon-si, Gyeongsangnam-do 51140, Korea
Dae-Woon Jeong: School of Civil, Environmental and Chemical Engineering, Changwon National University, 20 Changwondaehak-ro, Uichang-gu, Changwon-si, Gyeongsangnam-do 51140, Korea

IJERPH, 2017, vol. 14, issue 10, 1-12

Abstract: To obtain a suitable oxidation method for removing the color and lowering the chemical oxygen demand (COD) of waste soy sauce, Fenton (Fe 2+ ), Fenton-like (Fe 3+ ), and ozone (O 3 ) oxidation methods are used as the target reactions. In experimental conditions for Fenton oxidation, the dose of Fe 2+ and Fe 3+ was varied between 100 mg/L and 300 mg/L. The dose of hydrogen peroxide for the reaction was injected from 100–1000 mg/L. For ozone oxidation, the pH was increased from 3 to 14 and the O 3 -containing gas was supplied continuously for 30 min through a gas diffuser at the bottom of the reactor at different applied O 3 doses (10–90 mg/L). We subjected it to a simple 1:20 dilution with deionized water to identify the comparison result in detail. O 3 oxidation shows the highest efficiencies of color removal (81.1%) and COD lowering (64.9%) among the three oxidation methods. This is mainly due to the fact that it has a relatively large amount of hydroxyl radical, resulting in the degradation of organics. Thus, O 3 oxidation could be a promising method for removing the color and lowering the COD of waste soy sauce. The critical parameters (pH and applied O 3 dose) were varied systematically to optimize O 3 oxidation. It was found that the optimum pH and applied O 3 dose are 11.0 mg/L and 50.0 mg/L, respectively (color removal = 34.2%, COD removal = 27.4%).

Keywords: waste soy sauce; color removal; COD lowering; fenton; fenton-like; ozone (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2017
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