Decolorization of melanoidin by activated carbon obtained from bagasse bottom ash.
作者： Arunee Simaratanamongkol , Paitip Thiravetyan
DOI: 10.1016/J.JFOODENG.2009.06.033
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摘要: Abstract A synthetic melanoidin is used as a model for the colorant in sugar syrup to study mechanism of adsorption on activated carbon (AC) obtained from bagasse bottom ash (BBA). The equilibrium capacities, fitted with Langmuir and Freundlich models increased increasing temperatures. Thermodynamic parameters BBA–AC indicate that process endothermic spontaneous. No new peaks or no peak shifts were observed IR spectra result BBA–AC. This indicates physical mechanism, which was confirmed by fact could be completely desorbed distilled water. Overall, 8.3 kg able reduce concentration 100 mg l −1 to ⩽10 mg l 1 m 3 effluent.
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