Treatment of fresh produce water effluents by non-thermal technologies

详细信息    查看全文

• 作者：David Millan-Sango^a ; Ana Allende^b ; David Spiteri^a ; Jan F. Van Impe^c ; Vasilis P. Valdramidis^a ; ^{vasilis.valdramidis@um.edu.mt}
• 关键词：US ; UV-light ; Process wash water ; Leafy greens ; Water disinfection
• 刊名：Journal of Food Engineering
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：199
• 期：Complete
• 页码：77-81
• 全文大小：450 K
• 卷排序：199

文摘

US reduced notably the organic matter in wash water compared to UV light. UV light was more effective than US in terms of bacteria inactivation. Calculation of energy requirements and operational costs permit an additional comparative assessment. US + UV light process enhanced bacteria reduction, COD and suspended particles reduction.