PREPARATION AND CHARACTERIZATION OF CARBON FROM THE FRUIT OF BRAZIL NUT TREE ACTIVATED BY PHYSICAL PROCESS

Detalhes bibliográficos
Autor(a) principal: Rimoli,Michelle Ferreira da Silva
Data de Publicação: 2019
Outros Autores: Nogueira,Roberta Martins, Ferrarini,Stela Regina, Castro,Pryscila Machado de, Pires,Evaldo Martins
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Revista Árvore (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-67622019000200206
Resumo: ABSTRACT Activated carbon is the name of a big group of materials that presents high degree of porosity and, consequently, an extended internal surface area, with physical and chemical adsorption properties. Innumerous raw materials can be used as precursors, especially biomass. The objective of this study was to obtain activated carbon from physical activation of the fruit of Brazil nut tree (“ouriço”) and to evaluate its physical and chemical properties in function of the differences between the temperatures and atmospheres of activation. The samples were carbonized at 3 different temperatures and the carbons were activated under atmosphere saturated by CO2 or steam. The results showed the influence of activation temperature and atmosphere on physicochemical characteristics of carbon. The carbon from woody Brazil nut seed capsule activated by CO2 and steam at different temperatures had a microporous profile, indicating its use to adsorb organic molecules of small dimensions. Basic characteristic was observed on samples and the carbon produced was thermally stable. Best quality was attributed to carbon activated by steam at 800 °C.
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spelling PREPARATION AND CHARACTERIZATION OF CARBON FROM THE FRUIT OF BRAZIL NUT TREE ACTIVATED BY PHYSICAL PROCESSActivated carbonAdsorptionActivation methodABSTRACT Activated carbon is the name of a big group of materials that presents high degree of porosity and, consequently, an extended internal surface area, with physical and chemical adsorption properties. Innumerous raw materials can be used as precursors, especially biomass. The objective of this study was to obtain activated carbon from physical activation of the fruit of Brazil nut tree (“ouriço”) and to evaluate its physical and chemical properties in function of the differences between the temperatures and atmospheres of activation. The samples were carbonized at 3 different temperatures and the carbons were activated under atmosphere saturated by CO2 or steam. The results showed the influence of activation temperature and atmosphere on physicochemical characteristics of carbon. The carbon from woody Brazil nut seed capsule activated by CO2 and steam at different temperatures had a microporous profile, indicating its use to adsorb organic molecules of small dimensions. Basic characteristic was observed on samples and the carbon produced was thermally stable. Best quality was attributed to carbon activated by steam at 800 °C.Sociedade de Investigações Florestais2019-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-67622019000200206Revista Árvore v.43 n.2 2019reponame:Revista Árvore (Online)instname:Universidade Federal de Viçosa (UFV)instacron:SIF10.1590/1806-90882019000200006info:eu-repo/semantics/openAccessRimoli,Michelle Ferreira da SilvaNogueira,Roberta MartinsFerrarini,Stela ReginaCastro,Pryscila Machado dePires,Evaldo Martinseng2019-11-11T00:00:00Zoai:scielo:S0100-67622019000200206Revistahttp://www.scielo.br/revistas/rarv/iaboutj.htmPUBhttps://old.scielo.br/oai/scielo-oai.php||r.arvore@ufv.br1806-90880100-6762opendoar:2019-11-11T00:00Revista Árvore (Online) - Universidade Federal de Viçosa (UFV)false
dc.title.none.fl_str_mv PREPARATION AND CHARACTERIZATION OF CARBON FROM THE FRUIT OF BRAZIL NUT TREE ACTIVATED BY PHYSICAL PROCESS
title PREPARATION AND CHARACTERIZATION OF CARBON FROM THE FRUIT OF BRAZIL NUT TREE ACTIVATED BY PHYSICAL PROCESS
spellingShingle PREPARATION AND CHARACTERIZATION OF CARBON FROM THE FRUIT OF BRAZIL NUT TREE ACTIVATED BY PHYSICAL PROCESS
Rimoli,Michelle Ferreira da Silva
Activated carbon
Adsorption
Activation method
title_short PREPARATION AND CHARACTERIZATION OF CARBON FROM THE FRUIT OF BRAZIL NUT TREE ACTIVATED BY PHYSICAL PROCESS
title_full PREPARATION AND CHARACTERIZATION OF CARBON FROM THE FRUIT OF BRAZIL NUT TREE ACTIVATED BY PHYSICAL PROCESS
title_fullStr PREPARATION AND CHARACTERIZATION OF CARBON FROM THE FRUIT OF BRAZIL NUT TREE ACTIVATED BY PHYSICAL PROCESS
title_full_unstemmed PREPARATION AND CHARACTERIZATION OF CARBON FROM THE FRUIT OF BRAZIL NUT TREE ACTIVATED BY PHYSICAL PROCESS
title_sort PREPARATION AND CHARACTERIZATION OF CARBON FROM THE FRUIT OF BRAZIL NUT TREE ACTIVATED BY PHYSICAL PROCESS
author Rimoli,Michelle Ferreira da Silva
author_facet Rimoli,Michelle Ferreira da Silva
Nogueira,Roberta Martins
Ferrarini,Stela Regina
Castro,Pryscila Machado de
Pires,Evaldo Martins
author_role author
author2 Nogueira,Roberta Martins
Ferrarini,Stela Regina
Castro,Pryscila Machado de
Pires,Evaldo Martins
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Rimoli,Michelle Ferreira da Silva
Nogueira,Roberta Martins
Ferrarini,Stela Regina
Castro,Pryscila Machado de
Pires,Evaldo Martins
dc.subject.por.fl_str_mv Activated carbon
Adsorption
Activation method
topic Activated carbon
Adsorption
Activation method
description ABSTRACT Activated carbon is the name of a big group of materials that presents high degree of porosity and, consequently, an extended internal surface area, with physical and chemical adsorption properties. Innumerous raw materials can be used as precursors, especially biomass. The objective of this study was to obtain activated carbon from physical activation of the fruit of Brazil nut tree (“ouriço”) and to evaluate its physical and chemical properties in function of the differences between the temperatures and atmospheres of activation. The samples were carbonized at 3 different temperatures and the carbons were activated under atmosphere saturated by CO2 or steam. The results showed the influence of activation temperature and atmosphere on physicochemical characteristics of carbon. The carbon from woody Brazil nut seed capsule activated by CO2 and steam at different temperatures had a microporous profile, indicating its use to adsorb organic molecules of small dimensions. Basic characteristic was observed on samples and the carbon produced was thermally stable. Best quality was attributed to carbon activated by steam at 800 °C.
publishDate 2019
dc.date.none.fl_str_mv 2019-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-67622019000200206
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-67622019000200206
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1806-90882019000200006
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade de Investigações Florestais
publisher.none.fl_str_mv Sociedade de Investigações Florestais
dc.source.none.fl_str_mv Revista Árvore v.43 n.2 2019
reponame:Revista Árvore (Online)
instname:Universidade Federal de Viçosa (UFV)
instacron:SIF
instname_str Universidade Federal de Viçosa (UFV)
instacron_str SIF
institution SIF
reponame_str Revista Árvore (Online)
collection Revista Árvore (Online)
repository.name.fl_str_mv Revista Árvore (Online) - Universidade Federal de Viçosa (UFV)
repository.mail.fl_str_mv ||r.arvore@ufv.br
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