Low-pressure mercury lamps with high-purity quartz can emit both vacuum-UV (VUV, 185 nm) and UV (254 nm) and are commercially available and promising for eliminating recalcitrant organic pollutants. The feasibility of VUV/UV as a chemical-free oxidation process was verified and quantitatively assessed by the concept of HO equivalence (EQ), at which UV/HO showed the same performance as VUV/UV for the degradation of trace organic contaminants (TOrCs). Although VUV showed superior HO activation and oxidation performance, its performance highly varied as a function of light path length () in water, while that of UV/HO proportionally decreased with decreasing HO dose regardless of . On increasing from 1.0 to 3.0 cm, the EQ of VUV/UV decreased from 0.81 to 0.22 mM HO. Chloride and nitrate hardly influenced UV/HO, but they dramatically inhibited VUV/UV. The competitive absorbance of VUV by chloride and nitrate was verified as the main reason. The inhibitory effect was partially compensated by OH formation from the propagation reactions of chloride or nitrate VUV photolysis, which was verified by kinetic modeling in Kintecus. In water with an of 2.0 cm, the EQ of VUV/UV decreased from 0.43 to 0.17 mM (60.8% decrease) on increasing the chloride concentration from 0 to 15 mM and to 0.20 mM (53.5% decrease) at 4 mM nitrate. The results of this study provide a comprehensive understanding of VUV/UV oxidation in comparison to UV/HO, which underscores the suitability and efficiency of chemical-free oxidation with VUV/UV.
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http://dx.doi.org/10.1021/acs.est.3c08414 | DOI Listing |
J Hazard Mater
December 2024
Department of Electronic Engineering, Laboratory of Micro/Nano-Optoelectronics, Xiamen University, Xiamen, Fujian 361005, China; Institute of Nanoscience and Applications (INA), Southern University of Science and Technology (SUSTech), Shenzhen 518055, China.
Managing undesirable biofilms is a persistent challenge in water treatment and distribution systems. Although ultraviolet-light emitting diode (UV-LED) irradiation, an emerging disinfection method with the chemical-free and emission-adjustable merits, has been widely reported effective to inactivate planktonic bacteria, few studies have examined its effects on biofilms. This study aims to fill this gap by exploring the performance and mechanism of UV-LEDs on the prefabricated Escherichia coli (E.
View Article and Find Full Text PDFEnviron Sci Technol
December 2024
Guangdong Provincial Key Laboratory of Environmental Pollution Control and Remediation Technology, School of Environmental Science and Engineering, Sun Yat-Sen University, Guangzhou 510275, P. R. China.
Environ Res
December 2024
School of Chemical Sciences, Universiti Sains Malaysia, Penang, 11800, Malaysia.
Chemosphere
October 2024
College of Environmental Science and Engineering, Donghua University, Shanghai, 201620, China. Electronic address:
The degradation of micropollutants via in situ-generated reactive species from coexisting substances in water is a promising approach for advanced water treatment. However, treatment efficiency and practical applications are hindered by limited operation conditions and prohibitive costs, respectively. Herein, we report an upgraded electrochemical filtration system that is chemical-free and made efficient by achieving in situ SO generation at enhanced flux and in complicated water matrices.
View Article and Find Full Text PDFInt J Food Microbiol
January 2025
Department of Food Science and Technology, Shivaji University, Vidyanagar, Kolhapur 416004, Maharashtra, India. Electronic address:
LED technology has emerged as a promising non-thermal preservation method for highly perishable muscle foods like meat and fish. Muscle foods are most susceptible to spoilage due to their high moisture content and nutrient density, which create an ideal environment for microbial growth, chemical oxidation, and enzymatic activity, which negatively alter their quality. LED treatment offers an effective solution by significantly reducing microbial loads and extending shelf life without adversely affecting sensory and nutritional properties.
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