Amaranth food dye photochemical and photoelectrochemical degradation: experiments and mathematical modelling
Pages 793 - 803
Abstract
This paper studied the photochemical and photoelectrochemical degradation of food dye (red dye - amaranth). The investigation aimed at the assessment of alternative treatments, focusing the use of clean technologies. The photochemical and photoelectrochemical degradation experiments were performed in a compartment with UV radiation (mercury lamp - 125W). For the photoelectrochemical degradation, the best mathematical modelling indicated by the LAB Fit software was the exponential model. This behavior indicates a first-order reaction. On the other side, the best mathematical model for the photochemical degradation was the linear one. Therefore, the photochemical degradation indicates a zero-order reaction. For the amaranth dye, the photoelectrochemical method showed itself to be more efficient than the photochemical one. The photoelectrochemical treatment pointed to a 92% color reduction in the dye solution, and Chemical Oxygen Demand (COD) removal reached up to 57%.
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- Amaranth food dye photochemical and photoelectrochemical degradation: experiments and mathematical modelling
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World Scientific and Engineering Academy and Society (WSEAS)
Stevens Point, Wisconsin, United States
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Published: 01 September 2008
Revised: 03 August 2008
Received: 14 February 2008
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