Degradation of Organic Matter in Sauce-Flavored Liquor Wastewater by Catalytic Oxidation Performance of MnCuO/AlO Catalysts in Treatment and Mechanism Research.

With the rapid growth of the sauce-flavored liquor industry, the treatment of wastewater has become an increasingly critical challenge. This study seeks to assess the catalytic oxidation efficacy of MnCuO/AlO catalysts in the degradation of organic pollutants present in sauce-flavored liquor wastewater, while also elucidating the mechanisms underpinning their performance. MnCuO/AlO catalysts were synthesized, and their physicochemical properties were thoroughly characterized using advanced techniques such as Brunauer-Emmett-Teller (BET) analysis, N sorption isotherm analysis, scanning electron microscopy (SEM), and X-ray photoelectron spectroscopy (XPS). Moreover, the key active species involved in the catalytic oxidation process, including hydroxyl radicals (•OH) and superoxide anion radicals (•O), were identified through hydroxyl radical quenching experiments employing tertiary butyl alcohol (TBA). The contribution of these free radicals to enhancing the ozone catalytic oxidation performance was also systematically evaluated. Based on both experimental data and theoretical analyses, the MnCuO/AlO catalysts demonstrate remarkable catalytic activity and stability, significantly reducing chemical oxygen demand (COD) levels in wastewater. Furthermore, the catalysts are capable of activating oxygen molecules (O) during the reaction, producing reactive oxygen species, such as •O and •OH, which are potent oxidizing agents that effectively decompose organic pollutants in wastewater. The proposed catalysts represent a highly promising solution for the treatment of sauce-flavored liquor wastewater and lays a solid foundation for its future industrial application.