Degradation of an Azo Dye (Ponceau 4R) and Treatment of Wastewater from a Food Industry by Ozonation

Abstract

Experiments for degradation of the extensively marketed Ponceau 4R dye in aqueous solution and for oxidation of raw wastewater from a confectionary industry have been carried out by using ozone. All the experiments were performed in a cylindrical semi-batch reactor at approximately 20 ^oC for 7200 s. A mass flow rate of 1.158 × 10⁻⁶ kg s⁻¹ of ozone was continuously fed in the reactor. The pH of the azo dye aqueous solution (distilled water + Ponceau 4R) was always kept at approximately 5.8, while in the case of the raw wastewater the same factor was changed from 4.7 to 9.4 in two different experimental runs. Absorbance measurements at 508 nm show that the investigated azo dye found in the azo dye aqueous solution was completely degraded after only 600 s. At this initial period a substantial fall of TOC (Total Organic Carbon) (up to 45%) was noticed, but the rate was exponentially decreased at longer reaction times up to a TOC removal no higher than 60%. The ozonation was also responsible for reducing the apparent color of the raw wastewater to almost 10% of its initial value at the optimum pH (9.4 ± 1.5). The effect of pH was important on apparent color, but it had absolutely no influence on the kinetics results of COD (Chemical Oxygen Demand), which were kept constant over the entire period of reaction.

Keywords:

• Ozone
• Wastewater Treatment
• Ponceau 4R Degradation
• Confectionary Industry
• Ozonation Process