Effect of heat on the adsorption capacity of an activated carbon for decolorizing/deodorizing yellow zein

The Freundlich model was evaluated for use to assess the effect of heat on the adsorption capacity of an activated carbon for decolorizing/deodorizing corn zein. Because zein protein and its color/odor components are all adsorbed by activated carbon, a method to monitor their removal was needed. Yel...

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Bibliographic Details
Published in:Bioresource technology 2008-09, Vol.99 (14), p.6360-6364
Main Authors: Sessa, D.J., Palmquist, D.E.
Format: Article
Language:English
Subjects:
Activated carbon
Adsorption
Biological and medical sciences
Carbon - chemistry
Color
corn
decolorization
deodorization
Freundlich isotherm
Fundamental and applied biological sciences. Psychology
Hot Temperature
Odorants
off odors
Thermal effects
Thermodynamics
xanthophylls
zein
Zein - standards
Zein decolorization/deodorization
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Summary:The Freundlich model was evaluated for use to assess the effect of heat on the adsorption capacity of an activated carbon for decolorizing/deodorizing corn zein. Because zein protein and its color/odor components are all adsorbed by activated carbon, a method to monitor their removal was needed. Yellow color is due to xanthophylls; a contributor to off-odor is diferuloylputrescine. The off-odor component absorbs ultraviolet (UV) light at about 325 nm and its removal coincides with removal of yellow color. A spectrophotometric method based on UV absorbances 280 nm for protein and 325 nm for the off-odor component was used to monitor their adsorptions onto activated carbon. Equilibrium studies were performed over temperature range from 25 to 60 °C for zein dissolved in 70% aqueous ethanol. Runs made at 55 °C adsorbed significantly more of the color/odor components than the protein.
ISSN:0960-8524
1873-2976
DOI:10.1016/j.biortech.2007.11.076