Advanced hybrid electro-oxidation & O3 technology for water reuse in the fruit and vegetable process industry
At a Glance
Section titled âAt a Glanceâ| Metadata | Details |
|---|---|
| Publication Date | 2021-07-23 |
| Journal | Water Science & Technology |
| Authors | Sonia Sanchis, David GalĂ, Vicent Sala, Pedro C. GĂłmez, Javier Pinedo |
| Institutions | Universitat Politècnica de Catalunya, Indra (Spain) |
| Citations | 5 |
Abstract
Section titled âAbstractâAbstract Alternative sanitising agents are required in the fruit and vegetable processing industry, capable of effectively disinfecting both the product and the washing water to increase its reuse, while not producing harmful by-products like chlorine-based agents. In the present work, electro-oxidation (EO) and ozone are proposed for vegetable process water reuse, being optimised for their individual and combined application. The application of hybrid electro-oxidation and ozone achieved 7 log reduction after 15 min of treatment in batch using boron-doped diamond (BDD) as anode material, showing important synergistic effects when compared with the individual treatments. When the process was applied in continuous mode, up to 6 log reduction of total bacteria was achieved using EO alone with Ru as the anode and stainless steel as the cathode, under 11 mA/cm2 of current density, a cell retention time of 12 s and no addition of chemical reagents (electrolyte). Under these conditions, the absence of microorganisms in water was maintained for more than 24 h, no harmful by-products (chlorate, bromate) were detected and no damage to lettuce seeds were observed when evaluating water reuse potential.
Tech Support
Section titled âTech SupportâOriginal Source
Section titled âOriginal SourceâReferences
Section titled âReferencesâ- 2014 - Electrochemical advanced oxidation processes: an overview of the current applications to actual industrial effluents