Resumen

ARROYAVE ROJAS, Joan Amir; GARCES GIRALDO, Luís Fernando; ARANGO RUIZ, Álvaro de Jesús  y  AGUDELO LOPEZ, Carlota Marcela. Tartrazine, a dye from the agro alimentary industry, degraded by advanced oxidation processes. Rev. Lasallista Investig. [online]. 2008, vol.5, n.1, pp.20-27. ISSN 1794-4449.

Introduction. The prevention and control of environmental pollution is one of the main responsibilities and preoccupations of modern people. In the latter years, a considerable number of research works concerning this subject have been registered. Among these, photodegradation of pollutants is a part of the group of the advanced oxidation technologies that aim to reduce or eliminate persistent compounds such as the Azo dyes. Objective. To evaluate the degradation of the Tartrazine dye by the use of heterogeneous photo catalysis with titanium dioxide and an ultra violet light lamp. Materials and methods. An experimental factorial randomized design. For the experimental development, an ultra violet light lamp, a glass recipient for keeping the Tartrazine dye in acuose solution for its treatment and a bomb that allowed the recirculation of the solution through the photo reactor´s system were used. The degradation of the Tartrazine dye was determined by using ultraviolet/ visible spectrophotometry. Results. A good removal index of the Tarzatrine dye was obtained for the combination of chemical oxidation by the use of 0 mg/L of TiO₂ and 0,4%v/v of the hydrogen peroxide oxidation agent , and same result was obtained for the experimental combination of the photochemical process of heterogeneous photo catalysis with experimental rehearsals with 50 mg/L of TiO₂ and 0,2%v/ v H₂O₂, and 50mg/L of TiO₂ and 0,4%v/v H₂O₂ for a removal percentage that equals 100,0%. Conclusion. The advanced oxidation processes are adequate for removing and eliminating the Tartrazine dye.

Palabras clave : Photodegradation; Tarzatrine Azo dye; Titanium dioxide; Hydrogen peroxide; Food industries.

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