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Photocatalytic degradation of acesulfame K: Optimization using the Box-Behnken design (BBD)

Authors
Nam, Seong-NamCho, HyekyungHan, JonghunHer, NamgukYoon, Jaekyung
Issue Date
Jan-2018
Publisher
INST CHEMICAL ENGINEERS
Keywords
Acesulfame K; Box-Behnken design (BBD); Optimization; Photocatalysis; Persulfate; Response surface methodology (RSM)
Citation
PROCESS SAFETY AND ENVIRONMENTAL PROTECTION, v.113, pp 10 - 21
Pages
12
Journal Title
PROCESS SAFETY AND ENVIRONMENTAL PROTECTION
Volume
113
Start Page
10
End Page
21
URI
https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/45364
DOI
10.1016/j.psep.2017.09.002
ISSN
0957-5820
1744-3598
Abstract
In this research, photocatalytic degradation of acesulfame K, one of the most popular artificial sweeteners, has been carried out under variations of the initial concentration, pH, concentration of persulfate, and amount of natural organic matter (NOM). The removal efficiencies for 30-min, 60-min and 180-min reaction time have been applied to response surface methodology using the experimental responses obtained by a four-factor-three-level Box-Behnken design (BBD). This provided 29 experimental data for the initial concentration of acesulfame K ranging from 300 to 900 mu g/L, pH of solution ranging from 4 to 10, persulfate concentration ranging from 0 to 10 mg/L, and amount of natural organic matter (NOM) ranging from 0 to 5 mg/L, which were consecutively coded as A, B, C, and D at three levels (-1, 0, and 1). The analysis of variance (ANOVA) tests with 95% confidence limits determined the significance of independent variables and their interactions consisting of the polynomial regression equation. The optimum values of the selected variables were determined by numerical optimization, and the experimental conditions were found to reach complete mineralization for 30 min and thereafter, at initial concentration of 887.2 mu g/L; pH of 4; persulfate concentration of 9 mg/L, and NOM concentration of 5 mg/L. (C) 2017 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.
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