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;

D O I：

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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.

引用

页码：119 / 130