Phenol degradation using adsorption methods, advanced oxidative process (H2O2/UV) and H2O2/UV/activated carbon coupling: influence of homogeneous and heterogeneous phase

2017 ◽  
Vol 100 ◽  
pp. 38-45 ◽  
Author(s):  
Michelly Freitas de Moraes ◽  
Tatianne Ferreira de Oliveira ◽  
Jorge Cuellar ◽  
Gabriel Luis Castiglioni
Keyword(s):  
Activated Carbon ◽  
Phenol Degradation ◽  
Oxidative Process ◽  
Heterogeneous Phase ◽  
Advanced Oxidative Process

Toxicity assessment of textile effluents treated by advanced oxidative process (UV/TiO2 and UV/TiO2/H2O2) in the species Artemia salina L.

2012 ◽  
Vol 185 (3) ◽  
pp. 2179-2187 ◽  
Author(s):  
Juliana Carla Garcia ◽  
Thábata Karoliny Formicoly de Souza Freitas ◽  
Soraya Moreno Palácio ◽  
Elizangela Ambrósio ◽  
Maísa Tatiane Ferreira Souza ◽  
...  
Keyword(s):  
Artemia Salina ◽  
Toxicity Assessment ◽  
Oxidative Process ◽  
Textile Effluents ◽  
Advanced Oxidative Process

scholarly journals Applications of Neural Networks in Advanced Oxidative Process

10.5772/16018 ◽  
2011 ◽  
Author(s):  
Messias Borges ◽  
Oswaldo Luiz Cobra Guimaraes ◽  
Adriano Francisco ◽  
Helcio Jose Izario Filho ◽  
Darcy Nunes Villela Filho ◽  
...  
Keyword(s):  
Neural Networks ◽  
Oxidative Process ◽  
Advanced Oxidative Process

Advanced treatment of phenol by H2O2/UV/activated carbon coupling: Influence of homogeneous and heterogeneous phase

2018 ◽  
Vol 96 (9) ◽  
pp. 1979-1985
Author(s):  
Alexandre Flouret ◽  
Maria Carolina de Almeida ◽  
Tatianne Ferreira de Oliveira ◽  
Fernando Pereira de Sá
Keyword(s):  
Activated Carbon ◽  
Advanced Treatment ◽  
Heterogeneous Phase

scholarly journals Survival and Inactivation by Advanced Oxidative Process of Foodborne Viruses in Model Low-Moisture Foods

2021 ◽  
Vol 13 (1) ◽  
pp. 107-116
Author(s):  
Neda Nasheri ◽  
Jennifer Harlow ◽  
Angela Chen ◽  
Nathalie Corneau ◽  
Sabah Bidawid
Keyword(s):  
Ambient Temperature ◽  
Hepatitis A Virus ◽  
Plaque Assay ◽  
Oxidative Process ◽  
Limited Information ◽  
Foodborne Viruses ◽  
Log Reduction ◽  
Viral Survival ◽  
Low Moisture Foods ◽  
Advanced Oxidative Process

AbstractEnteric viruses, such as human norovirus (NoV) and hepatitis A virus (HAV), are the major causes of foodborne illnesses worldwide. These viruses have low infectious dose, and may remain infectious for weeks in the environment and food. Limited information is available regarding viral survival and transmission in low-moisture foods (LMF). LMFs are generally considered as ready-to-eat products, which undergo no or minimal pathogen reduction steps. However, numerous foodborne viral outbreaks associated with LMFs have been reported in recent years. The objective of this study was to examine the survival of foodborne viruses in LMFs during 4-week storage at ambient temperature and to evaluate the efficacy of advanced oxidative process (AOP) treatment in the inactivation of these viruses. For this purpose, select LMFs such as pistachios, chocolate, and cereal were inoculated with HAV and the norovirus surrogates, murine norovirus (MNV) and feline calicivirus (FCV), then viral survival on these food matrices was measured over a four-week incubation at ambient temperature, by both plaque assay and droplet-digital RT-PCR (ddRT-PCR) using the modified ISO-15216 method as well as the magnetic bead assay for viral recovery. We observed an approximately 0.5 log reduction in viral genome copies, and 1 log reduction in viral infectivity for all three tested viruses following storage of select inoculated LMFs for 4 weeks. Therefore, the present study shows that the examined foodborne viruses can persist for a long time in LMFs. Next, we examined the inactivation efficacy of AOP treatment, which combines UV-C, ozone, and hydrogen peroxide vapor, and observed that while approximately 100% (4 log) inactivation can be achieved for FCV, and MNV in chocolate, the inactivation efficiency diminishes to approximately 90% (1 log) in pistachios and 70% (< 1 log) in cereal. AOP treatment could therefore be a good candidate for risk reduction of foodborne viruses from certain LMFs depending on the food matrix and surface of treatment.

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