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Rapeseed and Raspberry Seed Cakes as Inexpensive Raw Materials in the Production of Activated Carbon by Physical Activation: Effect of Activation Conditions on Textural and Phenol Adsorption Characteristics
The production of activated carbons (ACs) from rapeseed cake and raspberry seed cake using slow pyrolysis followed by physical activation of the obtained solid residues is the topic of this study. The effect of activation temperature (850, 900 and 950 °C), activation time (30, 60, 90 and 120 min) an...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2016
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5456895/ https://www.ncbi.nlm.nih.gov/pubmed/28773684 http://dx.doi.org/10.3390/ma9070565 |
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author | Smets, Koen De Jong, Mats Lupul, Iwona Gryglewicz, Grazyna Schreurs, Sonja Carleer, Robert Yperman, Jan |
author_facet | Smets, Koen De Jong, Mats Lupul, Iwona Gryglewicz, Grazyna Schreurs, Sonja Carleer, Robert Yperman, Jan |
author_sort | Smets, Koen |
collection | PubMed |
description | The production of activated carbons (ACs) from rapeseed cake and raspberry seed cake using slow pyrolysis followed by physical activation of the obtained solid residues is the topic of this study. The effect of activation temperature (850, 900 and 950 °C), activation time (30, 60, 90 and 120 min) and agent (steam and CO(2)) on the textural characteristics of the ACs is investigated by N(2) adsorption. In general, higher activation temperatures and longer activation times increase the BET specific surface area and the porosity of the ACs, regardless of the activation agent or raw material. Steam is more reactive than CO(2) in terms of pore development, especially in the case of raspberry seed cake. The performance of the ACs in liquid adsorption is evaluated by batch phenol adsorption tests. Experimental data are best fitted by the Freundlich isotherm model. Based on total yield, textural characteristics and phenol adsorption, steam activation at 900 °C for 90 min and CO(2) activation at 900 °C for 120 min are found as the best activation conditions. Raspberry seed cake turns out to be a better raw material than rapeseed cake. Moreover, AC from raspberry seed cake produced by steam activation at 900 °C for 90 min performs as well as commercial AC (Norit GAC 1240) in phenol adsorption. The adsorption kinetics of the selected ACs are best fitted by the pseudo-second-order model. |
format | Online Article Text |
id | pubmed-5456895 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2016 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-54568952017-07-28 Rapeseed and Raspberry Seed Cakes as Inexpensive Raw Materials in the Production of Activated Carbon by Physical Activation: Effect of Activation Conditions on Textural and Phenol Adsorption Characteristics Smets, Koen De Jong, Mats Lupul, Iwona Gryglewicz, Grazyna Schreurs, Sonja Carleer, Robert Yperman, Jan Materials (Basel) Article The production of activated carbons (ACs) from rapeseed cake and raspberry seed cake using slow pyrolysis followed by physical activation of the obtained solid residues is the topic of this study. The effect of activation temperature (850, 900 and 950 °C), activation time (30, 60, 90 and 120 min) and agent (steam and CO(2)) on the textural characteristics of the ACs is investigated by N(2) adsorption. In general, higher activation temperatures and longer activation times increase the BET specific surface area and the porosity of the ACs, regardless of the activation agent or raw material. Steam is more reactive than CO(2) in terms of pore development, especially in the case of raspberry seed cake. The performance of the ACs in liquid adsorption is evaluated by batch phenol adsorption tests. Experimental data are best fitted by the Freundlich isotherm model. Based on total yield, textural characteristics and phenol adsorption, steam activation at 900 °C for 90 min and CO(2) activation at 900 °C for 120 min are found as the best activation conditions. Raspberry seed cake turns out to be a better raw material than rapeseed cake. Moreover, AC from raspberry seed cake produced by steam activation at 900 °C for 90 min performs as well as commercial AC (Norit GAC 1240) in phenol adsorption. The adsorption kinetics of the selected ACs are best fitted by the pseudo-second-order model. MDPI 2016-07-12 /pmc/articles/PMC5456895/ /pubmed/28773684 http://dx.doi.org/10.3390/ma9070565 Text en © 2016 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC-BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Smets, Koen De Jong, Mats Lupul, Iwona Gryglewicz, Grazyna Schreurs, Sonja Carleer, Robert Yperman, Jan Rapeseed and Raspberry Seed Cakes as Inexpensive Raw Materials in the Production of Activated Carbon by Physical Activation: Effect of Activation Conditions on Textural and Phenol Adsorption Characteristics |
title | Rapeseed and Raspberry Seed Cakes as Inexpensive Raw Materials in the Production of Activated Carbon by Physical Activation: Effect of Activation Conditions on Textural and Phenol Adsorption Characteristics |
title_full | Rapeseed and Raspberry Seed Cakes as Inexpensive Raw Materials in the Production of Activated Carbon by Physical Activation: Effect of Activation Conditions on Textural and Phenol Adsorption Characteristics |
title_fullStr | Rapeseed and Raspberry Seed Cakes as Inexpensive Raw Materials in the Production of Activated Carbon by Physical Activation: Effect of Activation Conditions on Textural and Phenol Adsorption Characteristics |
title_full_unstemmed | Rapeseed and Raspberry Seed Cakes as Inexpensive Raw Materials in the Production of Activated Carbon by Physical Activation: Effect of Activation Conditions on Textural and Phenol Adsorption Characteristics |
title_short | Rapeseed and Raspberry Seed Cakes as Inexpensive Raw Materials in the Production of Activated Carbon by Physical Activation: Effect of Activation Conditions on Textural and Phenol Adsorption Characteristics |
title_sort | rapeseed and raspberry seed cakes as inexpensive raw materials in the production of activated carbon by physical activation: effect of activation conditions on textural and phenol adsorption characteristics |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5456895/ https://www.ncbi.nlm.nih.gov/pubmed/28773684 http://dx.doi.org/10.3390/ma9070565 |
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