Removal of Caramel Pigment from Sauce Wastewater by Electrocoagulation Process Using Aluminum Electrodes

Xiao Long Li; Tao Tao Li; Feng Qin Zhang

doi:10.4028/www.scientific.net/AMM.260-261.856

Paper Titles

The Carbon Emission Quantification of the Low Carbon Road Maintenance Technology in China
p.833

Retention and Removal Efficiency of Riparian Wetlands on Non-Point Source Pollutants
p.841

The Long-Term Dynamics in Crude Oil Prices
p.846

Effect of Thermal Conductivity of the Soil Cover on the Air Temperature Dynamics under Natural Conditions and at Anthropogenic Loads
p.852

Removal of Caramel Pigment from Sauce Wastewater by Electrocoagulation Process Using Aluminum Electrodes
p.856

The Research of Mine Environmental Quality Early Warning
p.862

Study on the Recycling of Waste Old Ship-Wood
p.868

Analysis and Assessment of the Environment in the Area of Abandoned Coal Mines in Primorsky Region
p.872

Sustainability through Optimization: The Future of Watershed Management
p.876

HomeApplied Mechanics and MaterialsApplied Mechanics and Materials Vols. 260-261Removal of Caramel Pigment from Sauce Wastewater...

Removal of Caramel Pigment from Sauce Wastewater by Electrocoagulation Process Using Aluminum Electrodes

Abstract:

Electrocoagulation(EC) process is an effective method for the removal caramel from wastewater. In this study, the removal of caramel pigment from sauce wastewater has been studied by EC treatment with aluminum electrodes. The effects of electrolysis time and the initial pH of the sauce wastewater on the removal efficiency of caramel pigment have been investigated. The results indicated that the initial pH of sauce wastewater has a significant effect on the removal efficiency. When the initial pH was kept in the range of 4-8, all aluminum cations produced at the anode formed the insoluble coagulants, leading to a more effective treatment. Flocs formed by the EC process were analyzed by FTIR and the results have been explained.

You might also be interested in these eBooks

Energy, Environment and Sustainable Development

View Preview

Info:

Periodical:

Applied Mechanics and Materials (Volumes 260-261)

Pages:

856-861

DOI:

https://doi.org/10.4028/www.scientific.net/AMM.260-261.856

Citation:

Cite this paper

Online since:

December 2012

Authors:

Xiao Long Li, Tao Tao Li, Feng Qin Zhang

Keywords:

Caramel Pigment, Electrocaogulation, Sauce Wastewater

Export:

RIS, BibTeX

Price:

Permissions CCC:

Request Permissions

Permissions PLS:

Request Permissions

Сopyright:

Citation:

References

[1] N. Terasawa, M. Murata and S. Homma: J. Food. Sci. Vol. 61(1996), P. 669.

Google Scholar

[2] A. Naeem, M.T. saddique, S. Mustafa, S. Tasleem, K.H. Shah and M. Waseem: J. Hazard. Mater. Vol. 172(2009), P. 124.

Google Scholar

[3] M. Panizza, P.A. Michaud, G. Cerisola and C.J. Comninellis: Electroanal. Chem. Vol. 507(2001), P. 206.

Google Scholar

[4] B. Montuelle, J. Coillard and J.B. Lehy: J. Agri. Eng. Res. Vol. 51(1992), P. 91.

Google Scholar

[5] J.P. Kushwaha, V.C. Srivastava and I.D. Mall: Environ. Energy Eng. Vol. 57(2011), P. 2589.

Google Scholar

[6] M. Nagaraj, K.S.J. Naik and A.R. Alagawadi: Indian J. Microbiol. Vol. 48(2008), P. 41.

Google Scholar

[7] M.Y.A. Mollah, R. Schennach, J.R. Parga and D.L. Cocke: J. Hazard. Mater. Vol. 84(2001), P. 29.

Google Scholar

[8] S. Tchamango, C.P. Naseu-Njiki, E. Ngameni, D. Hadjiev and A. Darchen: Sci. Total Environ. Vol. 408(2010), P. 947.

DOI: 10.1016/j.scitotenv.2009.10.026

Google Scholar

[9] S. Ashraf, P. Elmira, N. Manouchehr and A. Mokhtar: Deslination Vol. 279(2011), P. 121.

Google Scholar

[10] N. Adhoum and L. Monser : J. Chem. Eng. Process. Vol. 43(2004), P. 1281.

Google Scholar

[11] A. Shafaei, M. Rezayee, M. Armi and M. Nikazar: Desalination Vol. 260(2010), P. 23.

Google Scholar