Surface properties of granular activated carbons from agricultural by-products and their effects on raw sugar decolorization

被引：107

作者：

Ahmedna, M

Marshall, WE

Rao, RM ^{[1
]}

机构：

[1] Louisiana State Univ, Ctr Agr, Dept Food Sci, LAES, Baton Rouge, LA 70803 USA

[2] Technol Int Inc, La Place, LA 70068 USA

[3] USDA ARS, So Reg Res Ctr, New Orleans, LA 70179 USA

来源：

BIORESOURCE TECHNOLOGY | 2000年 / 71卷 / 02期

关键词：

sugar decolorization; activated carbons; agricultural by-products; surface properties; surface chemistry;

D O I：

10.1016/S0960-8524(99)90069-X

中图分类号：

S2 [农业工程];

学科分类号：

0828 ;

摘要：

Granular activated carbons (GACs) were produced from sugarcane bagasse combined with one of two binders (corn syrup, coal tar) by physical activation and from pecan shells by physical and chemical activation. GACs were evaluated for their physical (hardness, bulk density), chemical (ash, pH), surface (surface area, pore size distribution, surface chemistry), and adsorption properties (molasses color removal, sugar decolorization) and compared with two commercial reference carbons. Results showed that larger surface area, a well-developed macro- and mesoporosity, and a minimal surface charge were desirable in GACs designed for sugar decolorization. Steam activation of pecan shells carbon was the only by-product-activation combination that produced GAC with all the above three desirable characteristics of a good sugar decolorizer. Chemical activation of pecan shells yielded GACs with high surface area and adequate pore size distribution but with large surface charge. In contrast, sugarcane bagasse-based GACs exhibited low surface areas and unsatisfactory physical/chemical properties. (C) 1999 Elsevier Science Ltd. All rights reserved.

引用

页码：103 / 112

页数：10

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