Adsorption characteristics of moringa seed shell to methylene blue

Authors

LI Fengquan, College of Food Science, Southwest University, Chongqing 400715, China
ZENG Fankun, College of Food Science, Southwest University, Chongqing 400715, China;Engineering Technique Research Center of Chongqing for Special Food, Chongqing 400715, China
ZHONG Jinfeng, College of Food Science, Southwest University, Chongqing 400715, China
QIN Xiaoli, College of Food Science, Southwest University, Chongqing 400715, China

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.

Publication Date

1-28-2019

First Page

63

Last Page

68

DOI

10.13652/j.issn.1003-5788.2019.01.011

Recommended Citation

Fengquan, LI; Fankun, ZENG; Jinfeng, ZHONG; and Xiaoli, QIN (2019) "Adsorption characteristics of moringa seed shell to methylene blue," Food and Machinery: Vol. 35: Iss. 1, Article 11.
DOI: 10.13652/j.issn.1003-5788.2019.01.011
Available at: https://www.ifoodmm.cn/journal/vol35/iss1/11

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