Clarification of Date Syrup by Activated Carbon: Investigation on Kinetics, Equilibrium Isotherm, and Thermodynamics of Interactions
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Hossein Ahdno
Abstract
The present work studies the removal of colored components from date syrup by activated carbon powder. The clarification process was carried out at an experimental batch set up and the role of activated carbon content, temperature and residence time was investigated on adsorption efficiency. The experimental data were analyzed by intra-particle diffusion, pseudo first- and second-order models. The adsorption capacity of activated carbon increases with increase of process temperature. Adsorption kinetics could be best modeled by the pseudo second-order model. Also, Langmuir isotherm describes the equilibrium data variation better than Freundlich and Temkin equations. The feasibility of adsorption was evaluated by measuring color removal at three temperatures and Van’t Hoff equation was used for computation of Gibbs energy. Thermodynamically, the process is endothermic accompanied with increase in randomness and decrease in Gibbs energy. Finally, the optimum temperature for clarification of date syrup was determined to be 50°C.
Acknowledgement
The authors would like to thank Shahd-Bab-Pars Company for contribution in preparing date syrup.
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Articles in the same Issue
- Frontmatter
- Research Articles
- Numerical Solution of a Nonlinear Diffusion Model for Soybean Hydration with Moving Boundary
- Simulation and Performance of a Solar Drying Unit with Storage for Aromatic and Medicinal Plants
- Preparation of Nano-curcumin with Enhanced Dissolution Using Ultrasonic-Assisted Supercritical Anti-solvent Technique
- Effect of Various Concentration of β-Cyclodextrin Inclusion Complexes Containing trans-Cinnamaldehyde by Molecular Self-Assembly
- Effects of Amount of Batter in Baking Cup on Muffin Quality
- Influence of Tapioca Starch on Thermal Properties of Wheat Flour-Based Batter and Quality of Fried Battered Chicken Wingsticks
- Clarification of Date Syrup by Activated Carbon: Investigation on Kinetics, Equilibrium Isotherm, and Thermodynamics of Interactions
- Changes in Some Quality Properties of Kefir during Storage and Inhibition Effect of Water Soluble Extracts on Angiotensin-I Converting Enzyme Purified by Human Plasma
- Drying Characteristics and Assessment of Physicochemical and Microstructural Properties of Dried Culinary Banana Slices
- Multi-Objective Optimization of the Pasteurization Process of Pumpkin Cubes Packaged in Glass Jars
- Mathematical Modeling of Thin-Layer Solar Drying for Yarrow, Coriander and Hollyhock
- Shorter Communication
- Drying Kinetics of American Ginseng Slices in Thin-layer Air Impingement Dryer
Articles in the same Issue
- Frontmatter
- Research Articles
- Numerical Solution of a Nonlinear Diffusion Model for Soybean Hydration with Moving Boundary
- Simulation and Performance of a Solar Drying Unit with Storage for Aromatic and Medicinal Plants
- Preparation of Nano-curcumin with Enhanced Dissolution Using Ultrasonic-Assisted Supercritical Anti-solvent Technique
- Effect of Various Concentration of β-Cyclodextrin Inclusion Complexes Containing trans-Cinnamaldehyde by Molecular Self-Assembly
- Effects of Amount of Batter in Baking Cup on Muffin Quality
- Influence of Tapioca Starch on Thermal Properties of Wheat Flour-Based Batter and Quality of Fried Battered Chicken Wingsticks
- Clarification of Date Syrup by Activated Carbon: Investigation on Kinetics, Equilibrium Isotherm, and Thermodynamics of Interactions
- Changes in Some Quality Properties of Kefir during Storage and Inhibition Effect of Water Soluble Extracts on Angiotensin-I Converting Enzyme Purified by Human Plasma
- Drying Characteristics and Assessment of Physicochemical and Microstructural Properties of Dried Culinary Banana Slices
- Multi-Objective Optimization of the Pasteurization Process of Pumpkin Cubes Packaged in Glass Jars
- Mathematical Modeling of Thin-Layer Solar Drying for Yarrow, Coriander and Hollyhock
- Shorter Communication
- Drying Kinetics of American Ginseng Slices in Thin-layer Air Impingement Dryer
