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Application of Electrocoagulation in Combination with UV-C/ H2o2 for the Recycling Spent Lettuce Wash Water

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Title: Application of Electrocoagulation in Combination with UV-C/ H2o2 for the Recycling Spent Lettuce Wash Water
Author: Alharbi, Khuloud
Department: Department of Food Science
Program: Food Science
Advisor: Warriner, Keith
Abstract: Wastewater recycling plays a pivotal role in water management programs that aim to make more efficient use of the resource. To enable water reuse, it is necessary to apply one or more treatments that facilitate the removal of solids and reduce microbial loading. The aim of this study was to develop a water treatment system based on electrocoagulation followed by a tertiary treatment using ultraviolet light (UV 254 nm) in combination with hydrogen peroxide. The electrocoagulation step was optimized with respect to electrode construction, applied voltage, time and stir rate. By using the optimized setup, it was possible to decrease turbidity by 94%, COD by 46% and 29% reduction in BOD, of spent lettuce wash water. The UV:hydrogen peroxide treatment of the post-electrocogaulated water supported a >5 log cfu reduction of model microbes that included bacteria, endospores and highly resistant Aspergillus niger spores. The results of the study demonstrate the potential of applying electrocoagulation and UV: H2O2 for continuous water recycling treatment in a vegetable processing operation.
URI: http://hdl.handle.net/10214/9582
Date: 2016-02


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