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 198
- Downloads 0
Health promoting properties of Alternanthera brasiliana leaves and Hibiscus sabdariffa calyces used in fortification of maize-bambara groundnut malt and maize-cowpea malt complementary foods
The study evaluated the chemical and antioxidant properties of Alternanthera brasiliana leaves and Hibiscus sabdariffa calyces used in iron and zinc fortification of maize-bambara groundnut malt and maize-cowpea malt com...
Effect of different drying techniques on quality characteristics of African palmyra palm (Borassus aethiopum) fruit flour
African palmyra palm (Borassus aethiopum Mart.) fruits are underutilized in Sub-Saharan Africa. The objective of this study was to produce flour from the African palmyra palm (APP) fruit pulp and evaluate the effect of d...
Development of functional beverage from Sapodilla (Manilkara Zapota L.) fruit
This study started with the development of juice from sapodilla (Manilkara zapota L.) fruit. Among three formulations, sapodilla juice with the combination of 50% pure sapodilla juice, 25oBrix, and 0.40% of titratable ac...
Fortification of sunflower and palm oils using beta carotene extracted from Asystasia mysorensis and Solanum nigrum
In Kenya, indigenous vegetables such as Solanum nigrum (S. nigrum) and Asystasia mysorensis (A. mysorensis) are locally available but grossly underutilized. While the vegetables are a rich source of beta carotene (BC), a...
Antioxidant activities of Rambutan (Nephelium lappaceum L) peel in vitro
Rambutan, Nephelium lappaceum L, peel due to consumption of fresh rambutan fruit is taken into account as waste, therefore the exploration of rambutan peel as a natural antioxidant is highly needed. The aim of this study...