Document Type : Original Article
Authors
1 Faculty of Physics, Shahid Bahonar University of Kerman, Kerman, Iran
2 Department of Electrical Engineering, Amirkabir University of Tehran, Tehran, Iran
Abstract
In this study the variation of dissolved ozone in deionized water was investigated using the real-time measurement technique. The ozone gas was generated by a homemade coaxial dielectric barrier discharge and injected into the bottom of the water column via a bubbler. The values of ozone concentration were measured by the UV absorption spectra obtained by two quartz windows mounted inside the water column. The results showed a fast increasing of dissolved ozone at the first 3 min and then, the concentration reaches to an approximately constant value which depends on the water temperature and gas phase ozone concentration. The highest concentration of dissolved ozone was obtained about 3.5 ppm at the lowest temperature (2ºC) when the input gas contains 2500 ppm of ozone. The measurements were also continued after turning off the bubbler and decreasing of dissolved ozone were monitored. An approximate exponential decay of ozone was observed whose gradient did not show any meaningful dependency on temperature and treatment time of water.
Keywords
Main Subjects
- K Jin-Gab. “Ozone as an antimicrobial agent in minimally processed foods”, The Ohio State University (1998).
- S Rakovsky, et al., Chemistry & Chemical Technology 3, 2 (2009) 139.
- K Jin-Gab, et al., Journal of food protection 62, 9 (1999) 1071.
- B Zeynep, et al., LWT-Food Science and Technology 37, 4 (2004) 453.
- R G Rice and M G Dee. Ozone News 29, 5 (2001) 221.
- D Charles, et al. Proceedings of the International Ozone Association, Pan American Group, (2002) 1.
- P Seung-Lok, et al., Journal of Electrostatics 64, 5 (2006) 275.
- M Clurkin, et al. Journal of Stored Products Research 55 (2013) 41.
- G V Egorova, et al., Moscow University Chemistry Bulletin 70, 5 (2015) 207.
- H Yoshichika, et al., Food Safety 7, 4 (2019) 90.
- V I Matrozov, et al., Zhurn. Prikl. Khim. 48, 8 (1957) 1838.
- A E Rawson, Water Eng. 57 (1953) 102.
- J A Roth and D E Sullivan. Industrial & Engineering Chemistry Fundamentals 20, 2 (1981) 137.
- V Caprio, et al., Chemical Engineering Science 37, 1 (1982) 122.
- L F Kosak-Channing and G R Helz. Environmental science & technology 17, 3 (1983) 145.
- Y Aleksandrov, et al., Prikl. Khim. 57, 10 (1983) 2385.
- A Ouederni, et al., Taylor & Francis 1, 12 (1987) Doi:10.1080/01919518708552384.
- A K Biń, Ozone: science & engineering 28, 2 (2006) 67.
- M C Galdeano, et al., Brazilian Journal of Food Technology 21 (2018) doi:10.1590/1981-6723.15617.
- S Elovitz Michael, et al., Ozone: science & engineering 22, 2 (2000) 123.
- H Noori, et al., Ozone: Science & Engineering 43, 3 (2021) 284.
- R Talviste, et al., Plasma Chemistry and Plasma Processing 42, 5 (2022) 1101.
- I Jõgi, et al., Surface and Coatings Technology 242 (2014) 195.
- I Jõgi, et al., 2013. The European Physical Journal Applied Physics 61, 2 (2013) 24305.