Advanced hybrid electro-oxidation & O3 technology for water reuse in the fruit and vegetable process industry

Alternative sanitising agents are required in the fruit and vegetable processing industry, capable of effectively disinfecting both the product and the washing water to increase its reuse, while not producing harmful by-products like chlorine-based agents. In the present work, electro-oxidation (EO)...

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Autores principales:	Sonia Sanchis, David Gali, Vicent Sala, Pedro Gomez, Javier Pinedo, Javier Donato, Jose Guillermo Berlanga, Julia Garcia-Montaño
Formato:	article
Lenguaje:	EN
Publicado:	IWA Publishing 2021
Materias:	disinfection electro-oxidation fresh-cut vegetables ozonation water reuse Environmental technology. Sanitary engineering TD1-1066
Acceso en línea:	https://doaj.org/article/6f77955dfb2441e2984f03a8d64924a1
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spelling	oai:doaj.org-article:6f77955dfb2441e2984f03a8d64924a12021-11-06T11:20:10ZAdvanced hybrid electro-oxidation & O3 technology for water reuse in the fruit and vegetable process industry0273-12231996-973210.2166/wst.2021.297https://doaj.org/article/6f77955dfb2441e2984f03a8d64924a12021-09-01T00:00:00Zhttp://wst.iwaponline.com/content/84/5/1159https://doaj.org/toc/0273-1223https://doaj.org/toc/1996-9732Alternative sanitising agents are required in the fruit and vegetable processing industry, capable of effectively disinfecting both the product and the washing water to increase its reuse, while not producing harmful by-products like chlorine-based agents. In the present work, electro-oxidation (EO) and ozone are proposed for vegetable process water reuse, being optimised for their individual and combined application. The application of hybrid electro-oxidation and ozone achieved 7 log reduction after 15 min of treatment in batch using boron-doped diamond (BDD) as anode material, showing important synergistic effects when compared with the individual treatments. When the process was applied in continuous mode, up to 6 log reduction of total bacteria was achieved using EO alone with Ru as the anode and stainless steel as the cathode, under 11 mA/cm2 of current density, a cell retention time of 12 s and no addition of chemical reagents (electrolyte). Under these conditions, the absence of microorganisms in water was maintained for more than 24 h, no harmful by-products (chlorate, bromate) were detected and no damage to lettuce seeds were observed when evaluating water reuse potential. HIGHLIGHTS EO and O3 for water reuse in the fruit and vegetable process sector.; Lettuce washing water was used to test the technology at laboratory scale.; The novelty lies in the application of the combined treatment for disinfection and water reuse.; 7 log reduction after 15 min in batch and up to 6 log reduction in continuous mode were achieved.; Cost reduction in terms of electrode price and durability would allow an easy up-scaling.;Sonia SanchisDavid GaliVicent SalaPedro GomezJavier PinedoJavier DonatoJose Guillermo BerlangaJulia Garcia-MontañoIWA Publishingarticledisinfectionelectro-oxidationfresh-cut vegetablesozonationwater reuseEnvironmental technology. Sanitary engineeringTD1-1066ENWater Science and Technology, Vol 84, Iss 5, Pp 1159-1169 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	disinfection electro-oxidation fresh-cut vegetables ozonation water reuse Environmental technology. Sanitary engineering TD1-1066
spellingShingle	disinfection electro-oxidation fresh-cut vegetables ozonation water reuse Environmental technology. Sanitary engineering TD1-1066 Sonia Sanchis David Gali Vicent Sala Pedro Gomez Javier Pinedo Javier Donato Jose Guillermo Berlanga Julia Garcia-Montaño Advanced hybrid electro-oxidation & O3 technology for water reuse in the fruit and vegetable process industry
description	Alternative sanitising agents are required in the fruit and vegetable processing industry, capable of effectively disinfecting both the product and the washing water to increase its reuse, while not producing harmful by-products like chlorine-based agents. In the present work, electro-oxidation (EO) and ozone are proposed for vegetable process water reuse, being optimised for their individual and combined application. The application of hybrid electro-oxidation and ozone achieved 7 log reduction after 15 min of treatment in batch using boron-doped diamond (BDD) as anode material, showing important synergistic effects when compared with the individual treatments. When the process was applied in continuous mode, up to 6 log reduction of total bacteria was achieved using EO alone with Ru as the anode and stainless steel as the cathode, under 11 mA/cm2 of current density, a cell retention time of 12 s and no addition of chemical reagents (electrolyte). Under these conditions, the absence of microorganisms in water was maintained for more than 24 h, no harmful by-products (chlorate, bromate) were detected and no damage to lettuce seeds were observed when evaluating water reuse potential. HIGHLIGHTS EO and O3 for water reuse in the fruit and vegetable process sector.; Lettuce washing water was used to test the technology at laboratory scale.; The novelty lies in the application of the combined treatment for disinfection and water reuse.; 7 log reduction after 15 min in batch and up to 6 log reduction in continuous mode were achieved.; Cost reduction in terms of electrode price and durability would allow an easy up-scaling.;
format	article
author	Sonia Sanchis David Gali Vicent Sala Pedro Gomez Javier Pinedo Javier Donato Jose Guillermo Berlanga Julia Garcia-Montaño
author_facet	Sonia Sanchis David Gali Vicent Sala Pedro Gomez Javier Pinedo Javier Donato Jose Guillermo Berlanga Julia Garcia-Montaño
author_sort	Sonia Sanchis
title	Advanced hybrid electro-oxidation & O3 technology for water reuse in the fruit and vegetable process industry
title_short	Advanced hybrid electro-oxidation & O3 technology for water reuse in the fruit and vegetable process industry
title_full	Advanced hybrid electro-oxidation & O3 technology for water reuse in the fruit and vegetable process industry
title_fullStr	Advanced hybrid electro-oxidation & O3 technology for water reuse in the fruit and vegetable process industry
title_full_unstemmed	Advanced hybrid electro-oxidation & O3 technology for water reuse in the fruit and vegetable process industry
title_sort	advanced hybrid electro-oxidation & o3 technology for water reuse in the fruit and vegetable process industry
publisher	IWA Publishing
publishDate	2021
url	https://doaj.org/article/6f77955dfb2441e2984f03a8d64924a1
work_keys_str_mv	AT soniasanchis advancedhybridelectrooxidationo3technologyforwaterreuseinthefruitandvegetableprocessindustry AT davidgali advancedhybridelectrooxidationo3technologyforwaterreuseinthefruitandvegetableprocessindustry AT vicentsala advancedhybridelectrooxidationo3technologyforwaterreuseinthefruitandvegetableprocessindustry AT pedrogomez advancedhybridelectrooxidationo3technologyforwaterreuseinthefruitandvegetableprocessindustry AT javierpinedo advancedhybridelectrooxidationo3technologyforwaterreuseinthefruitandvegetableprocessindustry AT javierdonato advancedhybridelectrooxidationo3technologyforwaterreuseinthefruitandvegetableprocessindustry AT joseguillermoberlanga advancedhybridelectrooxidationo3technologyforwaterreuseinthefruitandvegetableprocessindustry AT juliagarciamontano advancedhybridelectrooxidationo3technologyforwaterreuseinthefruitandvegetableprocessindustry
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Advanced hybrid electro-oxidation & O3 technology for water reuse in the fruit and vegetable process industry

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