Variety and Characteristic of Processed Food Industry Based on Cassava

Hanafie, Rita; Suwarta,; Alfiana,

doi:10.1016/j.aaspro.2016.02.145

Cited by 6 publications

(3 citation statements)

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“…The adsorption kinetics was performed for the adsorbent with the most adequate performance in the preliminary assays, measuring 11 points (1, 5, 10, 20, 30, 40, 50, 60, 70, 80 and 90 minutes) in order to obtain the equilibrium time of the process. Consequently, the results were adjusted with the models of Equations ( 3) to (6) to determine the theoretical value of the quantity of Ponceau 4R dye adsorbed at equilibrium time (qe).…”

Section: Adsorption Kinetics and Isothermsmentioning

confidence: 99%

“…In the case of food effluents, significant amounts are generated daily and, due to their very varied and complex composition, they are considered an environmental problem for industries [6]. Among the main effluents are dyes with a chemical composition rich in metals, mutagenic and carcinogenic potential, in addition to being highly resistant to biodegradation [7][8][9].…”

Section: Introductionmentioning

confidence: 99%

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Development of Adsorbent Materials Using Residue from Coffee Industry and Application in Food dye Adsorption Processes

Castro

Battocchio

Ribeiro

et al. 2023

Braz. arch. biol. technol.

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The aim of this study was to develop an adsorbent from coffee husk, residue from the coffee industry by different activation methods and to evaluate its application in the treatment of effluent containing synthetic Ponceau 4R dye. The activations were with phosphoric acid and zinc chloride, then the samples were characterized in terms of physical and chemical composition, structure and morphology, thermal behavior and kinetic and thermodynamic study. Regarding the characterization of the material, the activation with phosphoric acid showed porous morphology and a high surface area (429.7 m² g -1 ) and with the kinetic study it was possible to obtain an equilibrium time of 60 min and dispersion according to Elovich kinetics (R 2 = 0.96 and RMSE < 0.24). According to the experimental design, the adsorptive capacity can be evaluated with the significant result (qe = 19.87 mg g -1 ) under the conditions of 90 min of the adsorption process and at the concentration of 2 g L -1 of adsorbent. In relation to the equilibrium study the Langmuir model fit the data with coefficient of determination of R 2 = 0.84. Finally, the Ponceau 4R dye adsorption process using coffee husks as an activated carbon was thermodynamically favorable through the negative Gibbs free energy and positive entropy (+0.022 kJ mol -1 K -1 ). Therefore, the use of coffee husk as activated carbon proved to be a favorable material for Ponceau 4R dye adsorption. HIGHLIGHTS• The adsorbent activated with H2PO4 removed around 100% of Ponceau 4R dye.• The increase in temperature influenced the increase in maximum adsorptive capacity.• Langmuir's isotherm was better suited to the experimental data of the Ponceau 4R dye.

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Section: Adsorption Kinetics and Isothermsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Development of Adsorbent Materials Using Residue from Coffee Industry and Application in Food dye Adsorption Processes

Castro

Battocchio

Ribeiro

et al. 2023

Braz. arch. biol. technol.

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“…This industry uses huge amounts of water for many purposes such as for food sterilization, cleaning, transportation and for refrigeration [2]. Aftermath of the diverse consumption, the quantity and composition of wastewater from food industry contribute to a serious problem of water pollution [3]. Thus, a proficient wastewater treatment technology needs to be developed.…”

Section: Introductionmentioning

confidence: 99%

Progressive Freeze Concentration for Wastewater Treatment from Food Industry

Hamid¹,

Jami²

2019

KEM

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Crystallization technique is one of the potential techniques to deal with wastewater treatment. In this work, progressive freeze concentration (PFC) technique was studied for its effectiveness in wastewater treatment from food industry. In PFC, pure water is produced in the form of ice crystal block and leave behind a higher concentration solution. The effect of coolant temperature and stirring speed on the effective partition constant (K) and solute recovery (Y) were investigated. Glucose solution was used as simulated wastewater sample. The best conditions were found at the moderate coolant temperature of -10°C and maximum stirring speed of 500 rpm, resulted in the lowest K value and highest Y, lead to the highest efficiency on the wastewater treatment.

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Case studies on the physical-chemical parameters' variation during three different purification approaches destined to treat wastewaters from food industry

Ghimpusan

Nechifor

et al. 2017

Journal of Environmental Management

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Variety and Characteristic of Processed Food Industry Based on Cassava

Cited by 6 publications

References 0 publications

Development of Adsorbent Materials Using Residue from Coffee Industry and Application in Food dye Adsorption Processes

Development of Adsorbent Materials Using Residue from Coffee Industry and Application in Food dye Adsorption Processes

Progressive Freeze Concentration for Wastewater Treatment from Food Industry

Case studies on the physical-chemical parameters' variation during three different purification approaches destined to treat wastewaters from food industry

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