Preparation and Characterization of Activated Carbon from Vegetable Waste by Microwave-Assisted and Conventional Heating Methods

Abstract

In this research, the use of vegetable waste has been investigated as a cheap and available precursor of activated carbon. Activated carbons were prepared through chemical activation by conventional and microwave heating systems. The most effective activated carbon was obtained by KOH activation-conventional heating using eggplant as a precursor. The chemical and textural characteristics of AC(1) were investigated using N-2 adsorption- desorption measurements, SEM, FTIR spectroscopy, TGA, EDX and CHN elemental analysis. The success of the prepared adsorbent in the removal of a textile dye (BurdermOrange II) and the effect of temperature and pH on the removal efficiency were studied. The best fit was obtained with a Langmuir isotherm model, and a maximum monolayer adsorption capacity of BOII was 833.33 mg g-(1) at 40 degrees C for pH 2. Kinetic parameters, such as rate constants, equilibrium adsorption capacities and related correlation coefficients, were calculated.