Adsorption characteristics of moringa seed shell to methylene blue
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(1. College of Food Science, Southwest University, Chongqing 400715, China;2. Engineering Technique Research Center of Chongqing for Special Food, Chongqing 400715, China)

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    Abstract:

    Used moringa seed shell as adsorbent, investigated the effects of adsorption time, particle size, temperature, initial concentration of solution and pH on the adsorption of methylene blue. Datas were fitted by adsorption isotherm model and kinetic model. The samples were characterized by scanning electron microscopy and infrared spectroscopy. The results showed that under the condition of adding 10 g/L of moringa seed shell, the optimum adsorption conditions were adsorption time 1.5 h, particle size >80 mesh, temperature 25 ℃, methylene blue solution concentration 200 mg/L and pH>5. The adsorption process followed the Langmuir model and the pseudo-second-order kinetic model. The maximum theoretical saturated adsorption capacity was 94.25 mg/g. The adsorption process was a common result of physical adsorption and chemisorption, and mainly by physical adsorption.

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李丰泉,曾凡坤,钟金锋,等.辣木籽壳对亚甲基蓝的吸附特性[J].食品与机械英文版,2019,(1):63-68.

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History
  • Received:September 19,2018
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  • Online: November 26,2022
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