Empleo del reactivo de Fenton para la degradación del colorante Tartrazina
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Fecha
2009
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Editor
Corporación Universitaria Lasallista
Resumen
Objective. To evaluate the degradation of Tartrazine
dye by using the Fenton´s reagent. We aim to
implement an advanced oxidation technology in order
to remove the Tartrazine dye, which is widely used in
food industry locally, nationally and internationally.
Materials and methods. A randomized factorial experimental
design was used, with a reactor composed
of a glass recipient as a reservoir to store the problem
sample and the reaction place for the degradation.
Additionally, an internal mixing system was arranged
to keep the solution homogeneous during the experimental
period (two hours). An initial 100 mg/L
concentration of Tartrazine was used, and the solution
was kept at a 3.0 pH level. The dye´s degradation
was determined by the use of UV/Visible
spectrophotometry at a 425 nm wavelenghht.
Results. The removal and degradation of the
Tartrazine dye was achieved using different
combinations of the Fenton´s reagent´s oxidation. The
best removal percentage was, however, 99.3 % of
the dye, by the combination of the Fenton´s reaction
corresponding to 25 mg/L of Fe 3+ and 0,4 %v/v of the
Hydrogen peroxide oxidation agent. Conclusion.
Fenton´s reaction is adequate and achieves high
removal and degradation percentages of the azo
Tartrazine dye.
Descripción
Palabras clave
Tartrazina, Corporación Universitaria Lasallista, Colorante azoico, Aguas residuales, Tratamiento de aguas residuales, Industria alimenticia, Peróxido de hidrógeno (H2O2)