Advanced oxidative removal of C.I. food red 17 dye from an aqueous solution. | [Pakistan Journal of Nutrition • 2014]

Author(s):

1. Irfan Ahmed Shaikh: College of Earth and Environmental Sciences, University of the Punjab, Lahore, Pakistan

2. Soniya Munir: College of Earth and Environmental Sciences, University of the Punjab, Lahore, Pakistan

3. Farooq Ahmed: Department of Textile Engineering, Mehran University of Engineering and Technology (MUET), Jamshoro, Pakistan

4. Tanveer Hussain: National Textile University, Faisalabad, Pakistan

5. Iftikhar Ahmad: College of Earth and Environmental Sciences, University of the Punjab, Lahore, Pakistan

Abstract:

Food colours are extensively used in food processing industries and their discharge as coloured effluents has become a critical issue. This study investigated an efficient method of removing C.I. Food Red 17 dye from an aqueous solution using Ozone (O3) as an Advanced Oxidation Process (AOP). Ozonation at varied doses, pH and temperatures yielded significant reduction of colour and COD values. An ozone dose of 300 mg/H at pH 7, 9 and 11 yielded more than 90% decolourization in 60, 50 and 20 min of treatments, respectively. Optimal process conditions for set of experiments pertaining to varied dye concentration showed 95% colour removal for 100 ppm dye concentration in 40 min of ozonation using 300 mg/H ozone dose at pH 11. Ozonation at low temperature (30°C) resulted 85% COD removal and 99% decolourization. The study concluded that ozone oxidation is an environmental friendly treatment technique which can remove colour and COD from wastewater to an extent which can make it reusable.

Page(s): 631-634

DOI: DOI not available

Published: Journal: Pakistan Journal of Nutrition, Volume: 13, Issue: 11, Year: 2014

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