Application of the advanced oxidative process on the degradation of the green leaf and purple açaí food dyes with kinetic monitoring and artificial neural network modelling
The study evaluated the advanced oxidative processes concerning the degradation of green leaf and purple açaí dyes, as well as the prediction of data through artificial neural networks (ANNs). It was verified that percentage of degradation on the wavelengths (λ) of 215, 248, 523 and 627 nm was 5.95,...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Water science and technology : a journal of the International Association on Water Pollution Research. - 1986. - 78(2018), 5-6 vom: 19. Okt., Seite 1094-1103
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| 1. Verfasser: |
Charamba, Lívia Vieira Carlini
(VerfasserIn) |
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| Weitere Verfasser: |
da Rocha Santana, Rayany Magali,
do Nascimento, Graziele Elisandra,
Charamba, Bruno Vieira Carlini,
de Moura, Maiara Celine,
Coelho, Luana Cassandra Breitenbach Barroso,
de Oliveira, Julierme Gomes Correia,
Duarte, Marta Maria Menezes Bezerra,
Napoleão, Daniella Carla |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2018
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| Zugriff auf das übergeordnete Werk: | Water science and technology : a journal of the International Association on Water Pollution Research
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| Schlagworte: | Journal Article
Coloring Agents
Hydrogen Peroxide
BBX060AN9V |
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