Abstract
In food manufacturing, large quantities of food biomass, including dark brown wastewater, are emitted. When reusing such food biomass, it is necessary to remove coloring components. In this study, we examined the decolorization by electrochemical oxidation. The effects of current intensity, sodium chloride concentration and initial chromaticity on decolorization performance and energy consumption were investigated for treatment of caramel and melanoidin as coloring components. As the current intensity increased, the processing speed increased and the decolorization performance improved. On the other hand, the energy consumption increased under the condition where the current intensity was large. As the concentration of sodium chloride increased, the decolorization performance improved and the energy consumption decreased. It was suggested that the decolorization process that can reduce energy consumption can be constructed by controlling the concentration of sodium chloride.
