Steam-activated carbon from malt bagasse: Optimization of preparation conditions and adsorption studies of sunset yellow food dye

Steam-activated carbon from malt bagasse: Optimization of preparation conditions and adsorption studies of sunset yellow food dye

In this work the malt bagasse was used as precursor for preparation of activated carbon (AC) via physical activation with steam. The variables involved in the preparation process as temperature and time of activation, and steam flow, were evaluated and optimized from rotatable central composite desi...

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Bibliographic Details
Main Authors: Greice K.P. Lopes, Heloisa G. Zanella, Lucas Spessato, Amanda Ronix, Patrícia Viero, Jhessica M. Fonseca, Jéssica T.C. Yokoyama, André L. Cazetta, Vitor C. Almeida
Format: Article
Language:English
Published: Elsevier 2021-03-01
Series:Arabian Journal of Chemistry
Subjects:
Physical activation
Chemometric tools
Porous carbon material
Dye removal
Online Access:http://www.sciencedirect.com/science/article/pii/S1878535221000162

Internet

http://www.sciencedirect.com/science/article/pii/S1878535221000162

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