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Laowachirasuwan, Katsiri (2009) Preparation and Characteristics of Activated Carbons from Coffee Residue by Chemical Activation Method. University of the Thai Chamber of Commerce Journal, 29 (2). ISSN 0125-2437

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Abstract

Coffee residue, a biomass, was used as an important source of precursors for the preparation of activated carbon by a chemical activation method. Activated carbon from coffee residue was prepared in a two-step process: carbonization and chemical activation processes. The influence of the activation condition variables such as activation reagents, activation reagent/precursor ratios, activation temperatures and activation times were investigated to find the optimum conditions. The quality of the derived activated carbon is characterized in terms of its physical properties of adsorption using different analytical methods for liquid and gas phase adsorption. For the gas adsorption test, the surface area and total pore volume of the derived activated carbons were measured by Nitrogen Adsorption Isotherms at 77 K (BET method), using an Autosorp (BEL MINISORP). The liquid adsorption test, the adsorption quality of the derived activated carbon, was evaluated in terms of iodine adsorption capacity (Iodine Number) reflecting the surface area. The optimum condition from experimental results was ZnCl2/Coffee weight ratio of 3:1, an activation temperature of 500 oC and activation time of 2 hrs. The characteristics of the derived activated carbon produced under optimum conditions were an iodine number of 926 mg/g, BET surface area of 1,218.18 m2/g, and total pore volume of 0.86 cm3/g. The nitrogen adsorption isotherm of the derived activated carbon exhibits Type I. Furthermore, the commercial activated carbons used to compare the adsorption quality, the surface area, the pore structure and iodine number with coffee residue activated carbon were reported. Activated carbons obtained from coffee residue showed good qualities for use as an activated carbon because iodine numbers are higher than 600 mg/g and the moisture content (%) is less than 8%, values considered by the Thai Industrial Standards Institute, TISI.900-2004.

Item Type: Article
Subjects: General Works > Journals
Science and Technology > Food Science and Technology
Divisions: UTCC Journal Editorial Office
Depositing User: Sirichai Jintaviriyasakoon
Date Deposited: 22 Apr 2014 03:58
Last Modified: 22 Apr 2014 10:49
URI: http://eprints.utcc.ac.th/id/eprint/625

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