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Abstract

This paper describes a batch-system for the decolouring of vinegar with modified activated carbons. The carbon was modified using controlled oxidation with a mixture of Ar/air at a temperature of 350°C. The porosity and functionality of the carbon obtained was studied by nitrogen physisorption and FTIR. The BET area increased from 625 to 1126 m²/g and the functionality also increased, giving new bands around 1700, 1200, 1450 and 1550 cm^-1, which contained most of the information about the functionality assignments of the activated carbons. The decolouring efficiency (DE) of a modified pelleted activated carbon (85.9 ± 2.2%) increased with respect to nonmodified pelleted activated carbon (14.1 ± 4.2%). This increase in DE is related to the increase in both the BET area and the functionality.

Keywords

vinegar activated carbon decolouring polyphenols

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Note. Vinegar Decolourization by Re-Activated Carbon

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