Adsorption of food dye using activated carbon from brewers’ spent grains
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Acta scientiarum. Technology (Online) |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/60443 |
Resumo: | Brewers' spent grains are the main residue generated from the brewery industry; they are produced on a large scale and at a low cost. During the brewing process, approximately 85% of all barley used is transformed into solid residue, which is currently destined for animal feed or just discarded. A possibility to increase the value of this byproduct is the production of carbonaceous materials, such as activated carbon, for the treatment of tartrazine yellow dye solutions. The structures and morphologies of the samples were characterized. Furthermore, the adsorptive capacity and kinetic behavior were studied. Regarding the characterization of the material, the activated carbon presented a porous morphology and high surface area (768.4 m² g-1). Additionally, the kinetic study showed that the equilibrium time of the adsorption process from the tartrazine yellow dye discoloration was 60 min., and the data presented dispersion according to Elovich’s kinetics. It was possible, from the experimental design, to evaluate the adsorptive capacity of the material in which it performed best at pH < 5. Finally, in the equilibrium study carried out by the adsorption isotherms, it was found that the increase in temperature influenced the process, raising the maximum adsorptive capacity in which the data fit into the Langmuir isothermal model |
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Adsorption of food dye using activated carbon from brewers’ spent grainsAdsorption of food dye using activated carbon from brewers’ spent grainsadsorbent; biomass; characterization; tartrazine yellowadsorbent; biomass; characterization; tartrazine yellowBrewers' spent grains are the main residue generated from the brewery industry; they are produced on a large scale and at a low cost. During the brewing process, approximately 85% of all barley used is transformed into solid residue, which is currently destined for animal feed or just discarded. A possibility to increase the value of this byproduct is the production of carbonaceous materials, such as activated carbon, for the treatment of tartrazine yellow dye solutions. The structures and morphologies of the samples were characterized. Furthermore, the adsorptive capacity and kinetic behavior were studied. Regarding the characterization of the material, the activated carbon presented a porous morphology and high surface area (768.4 m² g-1). Additionally, the kinetic study showed that the equilibrium time of the adsorption process from the tartrazine yellow dye discoloration was 60 min., and the data presented dispersion according to Elovich’s kinetics. It was possible, from the experimental design, to evaluate the adsorptive capacity of the material in which it performed best at pH < 5. Finally, in the equilibrium study carried out by the adsorption isotherms, it was found that the increase in temperature influenced the process, raising the maximum adsorptive capacity in which the data fit into the Langmuir isothermal modelBrewers' spent grains are the main residue generated from the brewery industry; they are produced on a large scale and at a low cost. During the brewing process, approximately 85% of all barley used is transformed into solid residue, which is currently destined for animal feed or just discarded. A possibility to increase the value of this byproduct is the production of carbonaceous materials, such as activated carbon, for the treatment of tartrazine yellow dye solutions. The structures and morphologies of the samples were characterized. Furthermore, the adsorptive capacity and kinetic behavior were studied. Regarding the characterization of the material, the activated carbon presented a porous morphology and high surface area (768.4 m² g-1). Additionally, the kinetic study showed that the equilibrium time of the adsorption process from the tartrazine yellow dye discoloration was 60 min., and the data presented dispersion according to Elovich’s kinetics. It was possible, from the experimental design, to evaluate the adsorptive capacity of the material in which it performed best at pH < 5. Finally, in the equilibrium study carried out by the adsorption isotherms, it was found that the increase in temperature influenced the process, raising the maximum adsorptive capacity in which the data fit into the Langmuir isothermal modelUniversidade Estadual De Maringá2022-08-26info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/6044310.4025/actascitechnol.v45i1.60443Acta Scientiarum. Technology; Vol 45 (2023): Publicação contínua; e60443Acta Scientiarum. Technology; v. 45 (2023): Publicação contínua; e604431806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/60443/751375154707Copyright (c) 2023 Acta Scientiarum. Technologyhttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCastro, Luiz Eduardo Nochi Mançano, Rosana Rabelo Battocchio, Débora Alessandra Jones Colpini, Leda Maria Saragiotto 2023-01-31T19:05:06Zoai:periodicos.uem.br/ojs:article/60443Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2023-01-31T19:05:06Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Adsorption of food dye using activated carbon from brewers’ spent grains Adsorption of food dye using activated carbon from brewers’ spent grains |
title |
Adsorption of food dye using activated carbon from brewers’ spent grains |
spellingShingle |
Adsorption of food dye using activated carbon from brewers’ spent grains Castro, Luiz Eduardo Nochi adsorbent; biomass; characterization; tartrazine yellow adsorbent; biomass; characterization; tartrazine yellow |
title_short |
Adsorption of food dye using activated carbon from brewers’ spent grains |
title_full |
Adsorption of food dye using activated carbon from brewers’ spent grains |
title_fullStr |
Adsorption of food dye using activated carbon from brewers’ spent grains |
title_full_unstemmed |
Adsorption of food dye using activated carbon from brewers’ spent grains |
title_sort |
Adsorption of food dye using activated carbon from brewers’ spent grains |
author |
Castro, Luiz Eduardo Nochi |
author_facet |
Castro, Luiz Eduardo Nochi Mançano, Rosana Rabelo Battocchio, Débora Alessandra Jones Colpini, Leda Maria Saragiotto |
author_role |
author |
author2 |
Mançano, Rosana Rabelo Battocchio, Débora Alessandra Jones Colpini, Leda Maria Saragiotto |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Castro, Luiz Eduardo Nochi Mançano, Rosana Rabelo Battocchio, Débora Alessandra Jones Colpini, Leda Maria Saragiotto |
dc.subject.por.fl_str_mv |
adsorbent; biomass; characterization; tartrazine yellow adsorbent; biomass; characterization; tartrazine yellow |
topic |
adsorbent; biomass; characterization; tartrazine yellow adsorbent; biomass; characterization; tartrazine yellow |
description |
Brewers' spent grains are the main residue generated from the brewery industry; they are produced on a large scale and at a low cost. During the brewing process, approximately 85% of all barley used is transformed into solid residue, which is currently destined for animal feed or just discarded. A possibility to increase the value of this byproduct is the production of carbonaceous materials, such as activated carbon, for the treatment of tartrazine yellow dye solutions. The structures and morphologies of the samples were characterized. Furthermore, the adsorptive capacity and kinetic behavior were studied. Regarding the characterization of the material, the activated carbon presented a porous morphology and high surface area (768.4 m² g-1). Additionally, the kinetic study showed that the equilibrium time of the adsorption process from the tartrazine yellow dye discoloration was 60 min., and the data presented dispersion according to Elovich’s kinetics. It was possible, from the experimental design, to evaluate the adsorptive capacity of the material in which it performed best at pH < 5. Finally, in the equilibrium study carried out by the adsorption isotherms, it was found that the increase in temperature influenced the process, raising the maximum adsorptive capacity in which the data fit into the Langmuir isothermal model |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-08-26 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/60443 10.4025/actascitechnol.v45i1.60443 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/60443 |
identifier_str_mv |
10.4025/actascitechnol.v45i1.60443 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/60443/751375154707 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2023 Acta Scientiarum. Technology http://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2023 Acta Scientiarum. Technology http://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Technology; Vol 45 (2023): Publicação contínua; e60443 Acta Scientiarum. Technology; v. 45 (2023): Publicação contínua; e60443 1806-2563 1807-8664 reponame:Acta scientiarum. Technology (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta scientiarum. Technology (Online) |
collection |
Acta scientiarum. Technology (Online) |
repository.name.fl_str_mv |
Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
||actatech@uem.br |
_version_ |
1799315338048831488 |