Microwave irradiated coconut shell-activated carbon for decolourisation of palm oil mill effluent (POME)
Journal Title: Food Research - Year 2018, Vol 2, Issue 6
Abstract
The study was based on the adsorption principle of colour removal from POME using natural bio-sorbents Coconut Shell activated carbon (CS-AC) pre-treated by microwave irradiation. The effect of operating parameters such as pH, adsorbent dosage, and contact time was varied at different ranges: 2-8.5; 1-6 g and 1-8 hrs, respectively. It was observed that colour adsorption increased with increase in contact time. The maximum uptake of colour by the adsorbents occurred at pH 2. Also, the maximum percentage of colour removal of 95% was obtained at the optimum conditions for coconut shell-microwave (CS-MW) of 5 g/100 mL dosage, 5 hrs contact time and pH 2. The Freundlich and Langmuir isotherm linear model showed a strong correlation with the experimental data with an R2 value of 0.9175 and 0.9892 for each of the respective model. This implies that the Langmuir isotherm model gave a better fit as indicated by the R2 value. It can be concluded that the CSAC has a potential to be used as bio-sorbent for POME decolourization.
Authors and Affiliations
Abdulsalam M. , Hasfalina C. M. , Mohamed H. A. , Abd Karim S. F. , Faiez M. S.
Keywords
Related Articles
- EP ID EP489596
- DOI 10.26656/fr.2017.2(6).103
- Views 183
- Downloads 0
Effect of commercialization way on the physicochemical and microbial characteristics of pork
The analyze of meat exposed to commercialization, it becomes necessary to know its physicochemical, organoleptic and nutritional characteristics, as well as the conditions of hygiene and preservation. The purpose of this...
The effect of fermentation period on physicochemical properties of Lactobacillus casei fermented sweet corn meal (Zea may saccharate Sturt)
The purpose of this research was to study the effect of fermentation on the chemical properties of fermented sweet corn meal using Lactobacillus casei. Complete Randomized Design (CRD) was used in this research. Sweet co...
Acceptability and proximate composition of two Filipino delicacies, puto seko and panganan from arrowroot (Maranta arundinaceae, L.) starch
Puto seko and panganan are two Filipino rice and wheat flour-based delicacies. Modified recipes were used as treatments in making these products using 50%, 75% and 100% arrowroot starch (AS). The control used was made fr...
Primary and secondary antioxidant activities of nine edible mushrooms species
In this study, nine different edible mushrooms, namely bunapi, maitake, bunashimeji, abalone, oyster, button, white, enoki and kukur evaluated for antioxidant activities and total phenolic content (TPC). Specifically, th...
Compaction, mechanical strength and disintegration of palm oil empty fruit bunch (EFB) carboxymethyl cellulose (CMC) tablets
In this work, the compaction, tablet mechanical strength and tablet disintegration characteristics of carboxymethyl cellulose (CMC) derived from palm oil empty fruit bunches (EFB) were studied. These characteristics were...