논문 상세보기

Degradation of Simulated Residual Surfactants and Dishwashing Detergents by Dielectric Barrier Discharge Plasma KCI 등재

  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/379093
구독 기관 인증 시 무료 이용이 가능합니다. 4,000원
산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
초록

Sodium dodecylbenzen sulfonate (DBS) and linear alkylbenzene sulfonate (LAS) are widely used in dishwashing products. Residual levels of these surfactants are commonly found on the surfaces of dishware following dishwashing. Residual surfactants and detergents can act as potential toxicants and may pose health risks. This study explored the applicability of dielectric barrier discharge plasma (DBDP) for the degradation of residual surfactants in order to minimize their harmful effects. The plasma was generated using 10 kV pulsed DC power supply at different input currents (2.0-3.0 A) and at various inter-electrode gaps (2.0-3.0 mm). Under simulatory treatment conditions, diluted surfactants (DBS and LAS) and DBS-containing dishwashing detergents dispersed on slide glasses were exposed to DBDP for predetermined periods of time. Results indicated that, under optimal treatment conditions of 3.0 A current and 2.0 mm inter-electrode gap, tested surfactants and surfactants in detergents were degraded in the range of 60- 70% following the plasma treatment for 120 min. Modeling of degradation kinetics indicated that Weibull distribution was the best-fit model, and decimal degradation times (δ) were calculated. Pure surfactants were degraded at relatively higher level than surfactants in detergents. Among these anionic surfactants, DBS was more rapidly degraded than LAS by plasma treatment.

목차
Abstract
Introduction
Materials and methods
    Chemicals and reagents
    DBDP generation
    Degradation of simulated surfactants by DBDP
    Quantitation using the spectroscopic method
    Degradation amount and modeling of degradation
    Statistical analysis
Results and Discussion
    Effect of inter-electrode gap and current on degradation
    Kinetics of degradation
    Possible mechanism of degradation
Summary
References
저자
  • Taehoon Lee(Department of Food Science and Biotechnology, Gachon University)
  • Pradeep Puligundla(Department of Food Science and Biotechnology, Gachon University)
  • Chulkyoon Mok(Department of Food Science and Biotechnology, Gachon University) Corresponding author