| Abstract |
| The objective of this paper is to evaluate the effect of ozone-based oxidation as a feasible treatment method of waste soy sauce with high concentration COD and color. Various ozone oxidation experiments were carried out in a reactor with working volume 1L for 30 min. contact for two types of the waste soy sauce (Dark and light). The experiment was conducted in the condition of ozone injection from 10mg/L to 90mg/L and pH 3 to 13. It was observed that there was a pick value in the ozone oxidation of the color and COD in the waste soy sauces at pH 11 and 50 mg/L of ozone injection. In the experiment with various dilution rate of the waste soy sauces, rapid increase of the removal efficiency was found at 50 times dilution in the condition of pH 11 and 50mg/L. The removal efficiency of color and COD were 97.3% and 92.4% for the light soy sauce showing the concentration 2 TCU and 281 mg/L after the reaction. In case of dark soy sauce, they were 95% and 87% (4 TCU and 568 mg/L), respectively. From KI method used to measure gaseous ozone concentration after oxidation reaction, the color and COD can be removed with 49.83 mg/L of ozone concentration were 2 TCU Color/mg O3 and 111.5 mg COD/mg O3 for light soy sauce, 2.3 TCU Color/mg O3 and 115 mg COD/mg O3 for dark soy sauce. |
|
|
| Key Words |
| Ozone-based oxidation, Waste soy sauce, Color, COD |
|
|
|
|
|
PDF