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https://doi.org/10.17508/CJFST.2019.11.1.07

Optimization of ozone decomposition time and its effect on physicochemical and bacteriological quality of table water

OGUERI NWAIWU   ORCID icon orcid.org/0000-0003-0794-0866 ; Federal University of Technology, School of Science, Department of Microbiology, P.M.B. 1526 Owerri, Imo State, Nigeria; University of Nottingham, Innovation Park, Alpha Altis, Research Services; Nottingham, NG7 2TU, United Kingdom
VINCENT IFEANYI IBEKWE ; University of Nottingham, Innovation Park, Alpha Altis, Research Services; Nottingham, NG7 2TU, United Kingdom

Puni tekst: engleski, pdf (513 KB) str. 131-134 preuzimanja: 80* citiraj
APA 6th Edition
NWAIWU, O. i IBEKWE, V.I. (2019). Optimization of ozone decomposition time and its effect on physicochemical and bacteriological quality of table water. Croatian journal of food science and technology, 11 (1), 131-134. https://doi.org/10.17508/CJFST.2019.11.1.07
MLA 8th Edition
NWAIWU, OGUERI i VINCENT IFEANYI IBEKWE. "Optimization of ozone decomposition time and its effect on physicochemical and bacteriological quality of table water." Croatian journal of food science and technology, vol. 11, br. 1, 2019, str. 131-134. https://doi.org/10.17508/CJFST.2019.11.1.07. Citirano 22.11.2019.
Chicago 17th Edition
NWAIWU, OGUERI i VINCENT IFEANYI IBEKWE. "Optimization of ozone decomposition time and its effect on physicochemical and bacteriological quality of table water." Croatian journal of food science and technology 11, br. 1 (2019): 131-134. https://doi.org/10.17508/CJFST.2019.11.1.07
Harvard
NWAIWU, O., i IBEKWE, V.I. (2019). 'Optimization of ozone decomposition time and its effect on physicochemical and bacteriological quality of table water', Croatian journal of food science and technology, 11(1), str. 131-134. https://doi.org/10.17508/CJFST.2019.11.1.07
Vancouver
NWAIWU O, IBEKWE VI. Optimization of ozone decomposition time and its effect on physicochemical and bacteriological quality of table water. Croatian journal of food science and technology [Internet]. 2019 [pristupljeno 22.11.2019.];11(1):131-134. https://doi.org/10.17508/CJFST.2019.11.1.07
IEEE
O. NWAIWU i V.I. IBEKWE, "Optimization of ozone decomposition time and its effect on physicochemical and bacteriological quality of table water", Croatian journal of food science and technology, vol.11, br. 1, str. 131-134, 2019. [Online]. https://doi.org/10.17508/CJFST.2019.11.1.07

Sažetak
Ozone is widely used in water disinfection and the concentration needed for the effective microbial elimination depends on the water source. In many bottled water producing industries, products containing ozone are quarantined after application to allow decomposition into diatomic oxygen molecules and oxygen atoms in order to eliminate any toxic effect. A process optimization was carried out to determine the ozone decomposition time in a table water producing factory in southern Nigeria. To this end, bottled water products injected with the ozone were collected from a bottling line immediately after production and monitored for ozone decomposition. Parameters like total dissolved solids, temperature and pH were determined and bacteriological analyses for total bacteria count and presence of Pseudomonas and coliforms were carried out. It was found that the ozone half-life was under 30 minutes and was no longer detectable after two and a half hours. For all analyzed stored products, the pH was in the range of 7.0-7.06, while the temperature was between 23 and 25 °C. The total dissolved solids ranged from 0.05 to 0.09 mg/mL, and there was no significant difference (p > 0.05) for the bottled products stored for 24 or 48 hours after the production. No bacteria were detected. The shorter quarantine period allows quicker distribution and highlights the importance of ozone decomposition testing for the process optimization, especially if equipment or water source change over time.

Ključne riječi
bacteria; ozone decomposition time; ozone half-life; water quality; table water

Hrčak ID: 220694

URI
https://hrcak.srce.hr/220694

Posjeta: 129 *