Chemical oxidation of wastewater from molasses fermentation with ozone.
Color removal from biologically pre-treated molasses wastewater by means of chemical oxidation with ozone has been investigated. Batch experiments have been performed in order to analyze the influence of ozone dosage and reaction time on color removal, molecular weight distribution and decolorization kinetics. Depending on the applied ozone dosage, color removal from 71% to 93% and COD reduction from 15% to 25% were reached after 30 min reaction time. TOC values remained constant throughout ozonation. Gel permeation chromatography corroborated that high molecular weight compounds, responsible for the brown color, were present in raw wastewater. UV spectral studies confirmed that these colored compounds were melanoidins. As a result of ozonation the concentration of chromophore groups decreased. Ozonation of synthetic melanoidin under the same experimental conditions provided similar color removal efficiencies. Pseudo-first order kinetics with respect to colored compounds were found.
Peña
M
M
Departamento de Ingeniería Química, Universidad de Valladolid, Paseo de la Magdalena s/n, Spain. pena@iq.uva.es
Coca
M
M
González
G
G
Rioja
R
R
García
M T
MT
D005285:Fermentation; D019649:Food Industry; D007220:Industrial Waste; D007700:Kinetics; D008965:Molasses; D010083:Oxidants, Photochemical / Q000737:chemistry*; D010084:Oxidation-Reduction; D010126:Ozone / Q000737:chemistry*; D014865:Waste Disposal, Fluid / Q000379:methods*
D007220:Industrial Waste; D010083:Oxidants, Photochemical; D010126:Ozone