Plant waste materials from restaurants as the adsorbents for dyes
This paper has demonstrated the valorization of inexpensive and readily available restaurant waste containing most consumed food and beverage residues as adsorbents for methylene blue dye. Coffee, tea, lettuce and citrus waste have been utilized without any pre-treatment, thus the adsorp...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Association of Chemical Engineers of Serbia
2015-01-01
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| Series: | Hemijska Industrija |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/0367-598X/2015/0367-598X1400089P.pdf |
| Summary: | This paper has demonstrated the valorization of inexpensive and readily
available restaurant waste containing most consumed food and beverage
residues as adsorbents for methylene blue dye. Coffee, tea, lettuce and
citrus waste have been utilized without any pre-treatment, thus the
adsorption capacities and dye removal efficiency were determined. Coffee
waste showed highest adsorbent capacity, followed by tea, lettuce and citrus
waste. The dye removal was more effective as dye concentration increases from
5 up to 60 mg/L. The favorable results obtained for lettuce waste have been
especially encouraged, as this material has not been commonly employed for
sorption purposes. Equilibrium data fitted very well in a Freundlich isotherm
model, whereas pseudo-second-order kinetic model describes the process
behavior. Restaurant waste performed rapid dye removal at no cost, so it can
be adopted and widely used in industries for contaminated water treatment. |
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| ISSN: | 0367-598X 2217-7426 |