Discoloration of food dyes from aqueous media by ozonation. Case study: Brilliant blue

被引：0
|
作者：
Marcvart, Maria [1 ]
Constantin, Carolina [1 ]
Stoica, Ligia [1 ]
机构：
[1] Faculty of Applied Chemistry and Materials Science, University POLITEHNICA of Bucharest, Romania
来源：
UPB Scientific Bulletin, Series B: Chemistry and Materials Science | 2019年 / 81卷 / 03期
关键词：
Ozonization;
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摘要：
The paper presents the discoloration of a food dye (Brilliant Blue-BB) in aqueous solutions by ozonation. In order to establish the optimum parameters of this process and to reach its maximum efficiency, the influence of BB concentration, ozone dose, dye-ozone contact time and pH of aqueous solution were examined. The originality of the work consists in using low concentrations of ozone obtained from 99.5% purity oxygen. The obtained experimental data suggested that BB can be successfully discolored from aqueous solutions by ozonation. © 2019, Politechnica University of Bucharest. All rights reserved.
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页码：119 / 130
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