Investigation of Oxidation Methods for Waste Soy Sauce Treatment
To obtain a suitable oxidation method for removing the color and lowering the chemical oxygen demand (COD) of waste soy sauce, Fenton (Fe2+), Fenton-like (Fe3+), and ozone (O3) oxidation methods are used as the target reactions. In experimental conditions for Fenton oxidation, the dose of Fe2+ and F...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2017-10-01
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| Series: | International Journal of Environmental Research and Public Health |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1660-4601/14/10/1190 |