Advanced oxidation processes on fruit and vegetable washing
CHAI Song1, CHEN Zi-ang2,3, WEI wei4, LIU Jian4, WANG Yu-jue1, ZHAN Ju-hong1,3, ZHAO Er-zhuo1
1. School of Environment, Tsinghua University, Beijing 100084, China; 2. School of Environment Science and Engineering, Suzhou University of Science and Technology, Suzhou 215000, China; 3. Research Institute for Environmental Innovation (Suzhou), Tsinghua, Suzhou 215163, China; 4. CIECC Overseas Consulting Co., Ltd., Beijing 100048, China
Abstract：This study investigated the performance of fruit and vegetable washing by seven advanced oxidation processes (AOPs), namely, electrolysis, ozonation, ultraviolet (UV), available chlorine electro-production (E-Cl), hydrogen peroxide electro-production (E-H2O2), UV combined with E-Cl (UV/E-Cl), and UV combined with E-H2O2 (UV/E-H2O2). Results showed that among the seven AOPs, the UV/E-H2O2 process exhibited the best disinfection performance of completely inactivating 7.11logCFU/mL of Escherichia coli within 5 minutes, without observing any photoreactivation. Furthermore, 93.2% of the herbicide atrazine was abated in 10min by UV/E-H2O2 process. Meanwhile, the generation of disinfection by-products was also effectively controlled during this process. Based on these results, a H2O2 in-situ production system was set up with a carbon-polytetrafluoroethylene electrode in the natural air diffusion way, and the lifetime and operational cost of the system were evaluated for practical fruit and vegetable washing. Results showed that the electrode could be used for more than one year under daily use, and the operational cost was 3.9%~13.5% to the price of commercial H2O2.
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