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Effectiveness of Fenton and Fenton-like processes in the treatment of cheese effluents
DOI:
https://doi.org/10.26490/uncp.prospectivauniversitaria.2022.19.1962Keywords:
Fenton-like, Fenton process, Cheese whey treatmentAbstract
Cheese effluents have often been defined as high concentration wastewaters with maximum Chemical Oxygen Demand (COD) values. Iron-based catalysts have been discussed because the main idea of the Fenton and Fenton-like processes originated using iron-containing materials. Iron is a metal that forms stable complexes with the degradation products. Under these considerations, the objective is to evaluate the homogeneous Fenton and Fenton-like process as an alternative for the treatment of cheese whey. According to the experimental design applying Taguchi's method and solving with Minitab 18 statistical software, the main factors of hydrogen peroxide/ferrous ion ratio and pH are significant for the Fenton process. For the Fenton-like process the significant main factors are temperature, hydrogen peroxide/ferrous ion ratio and time. The interactions are not significant at the 0.05 significance level. The main factors are outside the decision limits, according to the analysis of means by interaction effects for the Fenton and Fenton-like process and these conditions indicate that the difference between each of these means and the overall mean is statistically significant. The regression equation in uncoded units for the Fenton process was: Y 2+DQO = (88.83-0.045×Temperature-1.928H2O2)/(Fe2+-4.66×pH-0. 124×Time) and for the Fenton-like process was: Y 3+DQO = (-6.59+1.196×Temperature+0.975H2O2)/(Fe3+ +1.02×pH +0.215×Time) Keywords: Fenton process, Fenton-like, cheese whey treatment.
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