<abstract xmlns="http://www.w3.org/1999/xhtml"><p>Soybean curd is a very popular food containing high-quality protein, polyunsaturated fats, vitamins, minerals and other nutrients. This study aims to prepare porous soybean curd xerogels via a vacuum freeze drying method and uses them as adsorbents to remove congo red from aqueous solutions. The morphology and functional groups of the soybean curd xerogels were characterized using scanning electron microscopy and Fourier transform infrared spectroscopy, respectively. The adsorption properties of congo red onto the soybean curd xerogels were carried out through investigating the infl uencing experimental parameters such as the drying method, solution pH, adsorbent dose, contact time and temperature. The results showed that the adsorption isotherm data were fitted well to the Freundlich isotherm. Adsorption kinetics of congo red onto the soybean curd followed the pseudo-second-order kinetic model. The thermodynamic parameters, such as ΔG0, ΔH0 and ΔS0, were also determined.</p></abstract>

Soybean curd is a very popular food containing high-quality protein, polyunsaturated fats, vitamins, minerals and other nutrients. This study aims to prepare porous soybean curd xerogels via a vacuum freeze drying method and uses them as adsorbents to remove congo red from aqueous solutions. The morphology and functional groups of the soybean curd xerogels were characterized using scanning electron microscopy and Fourier transform infrared spectroscopy, respectively. The adsorption properties of congo red onto the soybean curd xerogels were carried out through investigating the infl uencing experimental parameters such as the drying method, solution pH, adsorbent dose, contact time and temperature. The results showed that the adsorption isotherm data were fitted well to the Freundlich isotherm. Adsorption kinetics of congo red onto the soybean curd followed the pseudo-second-order kinetic model. The thermodynamic parameters, such as ΔG0, ΔH0 and ΔS0, were also determined.

Adsorption of Congo Red from Aqueous Solutions by Porous Soybean Curd Xerogels

Polish Journal of Chemical Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

{"article-title":"Adsorption of Congo Red from Aqueous Solutions by Porous Soybean Curd Xerogels"}

Soybean curd is a very popular food containing high-quality protein, polyunsaturated fats, vitamins, minerals and other nutrients. This study aims to prepare...

Adsorption of Congo Red from Aqueous Solutions by Porous Soybean Curd Xerogels

Data publikacji: 17 paź 2018

Zakres stron: 95 - 102

DOI: https://doi.org/10.2478/pjct-2018-0044

Słowa kluczowe
Soybean curd, Congo red, Adsorption, Kinetics, Thermodynamics

© 2018 Zhao Zhang, published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Adsorption of Congo Red from Aqueous Solutions by Porous Soybean Curd Xerogels

Data publikacji: 17 paź 2018

Zakres stron: 95 - 102

DOI: https://doi.org/10.2478/pjct-2018-0044

Słowa kluczoweSoybean curd, Congo red, Adsorption, Kinetics, Thermodynamics

© 2018 Zhao Zhang, published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Słowa kluczowe
Soybean curd, Congo red, Adsorption, Kinetics, Thermodynamics