Preparation and Characterization of Activated Carbon from Microwave and Conventional Heated Almond Shells Using Phosphoric Acid Activation
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Tarih
2019
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Analytical Letters
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Activated carbon production from almond shells using phosphoric acid activation agent was achieved by applying both conventional heating and microwave heating in succession. The morphology and surface properties of activated carbon were studied using thermogravimetric and differential gravimetric analysis, Fourier-transform infrared spectroscopy, scanning electron microscopy, and Brunauer–Emmett–Teller analysis. A surface area of 1128 m2/g was achieved by optimizing the microwave power (500 W), microwave application time (15 minutes), conventional heating time (45 minutes), conventional heating temperature (500 °C), and the phosphoric acid:sample ratio (0.7:1). An adsorption capacity of methylene blue of 148 mg/g and an iodine value of 791 mg/g was obtained for the prepared activated carbon.
Açıklama
Anahtar Kelimeler
Almond shell, Fourier-transform infrared spectroscopy, microwave and conventional heating, scanning electron microscopy, thermogravimetric analysis
Kaynak
Analytical Letters
WoS Q Değeri
Q4
Scopus Q Değeri
Q2
Cilt
52
Sayı
5
