Main Article Content
This paper presents the evaluation of removing phenolic compounds present in vinasse using an advanced oxidation process (AOP) based on ozone coupled with an anaerobic biological process. The evaluations of the treatments were performed by determining the changes in the concentrations of the phenolic compounds as a function of ozone application time (7 – 15 – 30 minutes) and pH of the substrate (4.2 – 7.47) in order to determine the influence of these factors on methane production in anaerobic digestion. The results indicate that neutral pH in the vinasse favors by an additional 27% the removal of phenolic compounds when compared to an acid pH. It was also observed that after the ozonation of vinasse at a neutral pH, the total concentration of phenol decreased by 62%, influencing methane production by 70% with respect to the methane production obtained from raw vinasse.