Application of watermelon rind as sorbent for removal of nickel and cobalt from aqueous solution

Lakshmipathy, R.; Sarada, N.C.

doi:10.1016/j.minpro.2013.03.002

Cited by 84 publications

(34 citation statements)

References 13 publications

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“…The ash content depends on the quality of the flour (Kim, 1996) and thus corresponds to the higher mineral content in watermelon rind, which contributed to the significant higher ash content in WRP-containing noodles. According to Lakshmipathy and Sarada (2013), major minerals such as sodium, potassium, magnesium, and calcium, and other trace minerals (zinc and iron) are present in watermelon rind.…”

Section: Proximate Composition and Tpcmentioning

confidence: 99%

Effect of watermelon rind powder on physicochemical, textural, and sensory properties of wet yellow noodles

Dahri

2016

CyTA - Journal of Food

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The physical, chemical, and sensorial properties of the control noodle (WRP0), noodles incorporated with watermelon rind powder (WRP) at the levels of 50, 100, and 150 g/kg (WRP5, WRP10, and WRP15, respectively), were investigated. Ash, crude fiber, crude fat, carbohydrate, and total phenolic content (TPC) of WRP-containing noodles increased gradually on increasing the level of replacement compared to the control. However, a decreasing trend was observed in moisture and protein contents. Incorporation of WRP in noodles did not affect the lightness value and cooking yield. However, the yellowness and greenness indices increased gradually on increasing the level of powder substitution compared to the control. A decreased trend was observed for the firmness, cooking loss, and pH values on increasing the level of replacement. Sensory evaluation results showed that WRP10 had the highest acceptability.Efecto de la corteza de sandía en polvo en las propiedades fisicoquímicas, texurales y sensoriales de los fideos húmedos amarillos RESUMEN se investigaron las propiedades físicas, químicas y sensoriales de los fideos control (WRP0), fideos con corteza de sandía en polvo añadida (WRP) a niveles 50, 100, y 150 g/kg (WRP5, WRP10 y WRP15, respectivamente). Las cenizas, la fibra cruda, la grasa cruda, los carbohidratos y el contenido total de fenoles de los fideos que contenían WRP aumentaron gradualmente con el incremento del nivel de sustitución en comparación con la muestra control. Sin embargo, se observó una tendencia decreciente en los contenidos de humedad y proteínas. La incorporación de WRP en los fideos no afectó a los valores de ligereza ni al rendimiento de cocinado. Aun así, los índices de color amarillento y verdor aumentaron gradualmente con el incremento del nivel de sustitución del aditivo en polvo en comparación con la muestra control. Se observó una tendencia decreciente para los valores de firmeza, pérdida de volumen en el cocinado y pH con el incremento del nivel de sustitución. Los resultados de la evaluación sensorial mostraron que WRP10 tuvo la mayor aceptación. ARTICLE HISTORY

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Section: Proximate Composition and Tpcmentioning

confidence: 99%

Effect of watermelon rind powder on physicochemical, textural, and sensory properties of wet yellow noodles

Dahri

2016

CyTA - Journal of Food

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“…WR powder was prepared according to the procedure reported in literature [17]. Protonation was carried out by soaking 10 g of WR powder in 100 ml of 0.1 M HCl for 4 h. Later, it was rinsed with double distilled water repeatedly in order to remove the desorbed alkali and alkaline metals (e.g.…”

Section: Preparation Of Adsorbentmentioning

confidence: 99%

Metal ion free watermelon (Citrullus lanatus) rind as adsorbent for the removal of lead and copper ions from aqueous solution

Lakshmipathy¹,

Sarada

2016

Desalination and Water Treatment

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A B S T R A C TChemically protonated watermelon rind (PWR) was evaluated as a low-cost and efficient adsorbent for the removal of Pb 2+ and Cu 2+ ions from aqueous solution. Protonation of watermelon rind (WR) was carried out with 0.1 M HCl as protonating agent. The adsorption process was found to be spontaneous and exothermic in nature. Kinetic investigations suggest that the present system follows pseudo-second-order kinetic model and rate-limiting step is not chemical reaction. The maximum loading capacity of PWR was found to be 116.2 and 39.2 mg g −1 for Pb 2+ and Cu 2+ ions, respectively. FTIR and energy dispersive X-ray analyses supported the sorption of metal ions onto PWR. The results suggested that WR can be an effective adsorbent for the removal of heavy metal ions from aqueous solution.

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“…These polymers are rich in functional groups such as hydroxyl (cellulose) and carboxyl (pectin) and can easily bind metal ions. In our earlier reports, we have investigated watermelon rind as economical sorbent for the removal of cationic dyes, Cd, Ni and Co from aqueous solution [17][18][19]. The present study investigates the potential use of watermelon rind as a cost effective adsorbent for the removal of Chromium (III) ions from aqueous solution through batch mode adsorption studies.…”

Section: Introductionmentioning

confidence: 99%

Application of Citrullus lanatus rind as biosorbent for removal of trivalent chromium from aqueous solution

Reddy

Lakshmipathy

Sarada

2014

Alexandria Engineering Journal

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Watermelon rind (WR) an agro waste was evaluated as an adsorbent for the removal of Cr 3+ ions from aqueous solution. Batch mode adsorption studies were performed by varying parameters such as pH, contact time, adsorbent dose and initial metal ion concentration. Maximum loading capacity of WR was found to be 172.6 mg g À1 for Cr 3+ ions at pH 3. Kinetic studies show that removal of Cr 3+ ions is rapid and follows a pseudosecond order model. Equilibrium data fit better with the Langmuir isotherm than the Freundlich isotherm. Thermodynamic parameters such as DG°, DH°and DS°were derived for the current system. The negative values of DG°show that the nature of sorption process is spontaneous. FTIR studies reveal that hydroxyl and carboxyl groups were responsible for uptake of metal ions. Successive desorption of Cr 3+ ions reveals that WR can be an economical sorbent for the removal of heavy metals from aqueous solution. The results conclude that watermelon rind an agro waste can effectively be used for the removal of chromium ions from aqueous solution.ª 2014 Production and hosting by Elsevier B.V. on behalf

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Application of watermelon rind as sorbent for removal of nickel and cobalt from aqueous solution

Cited by 84 publications

References 13 publications

Effect of watermelon rind powder on physicochemical, textural, and sensory properties of wet yellow noodles

Effect of watermelon rind powder on physicochemical, textural, and sensory properties of wet yellow noodles

Metal ion free watermelon (Citrullus lanatus) rind as adsorbent for the removal of lead and copper ions from aqueous solution

Application of Citrullus lanatus rind as biosorbent for removal of trivalent chromium from aqueous solution

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