Possibility of using olive-seeds residues as a source of activated carbon
Gomaa, M., Shetawy, M., El-bessoumy, R., Geasa, M. (2022). Possibility of using olive-seeds residues as a source of activated carbon. EKB Journal Management System, 2(1), 10-16. doi: 10.21608/azeng.2022.240417
M. B. Gomaa; M. A. Shetawy; R. R. El-bessoumy; M. M. Geasa. "Possibility of using olive-seeds residues as a source of activated carbon". EKB Journal Management System, 2, 1, 2022, 10-16. doi: 10.21608/azeng.2022.240417
Gomaa, M., Shetawy, M., El-bessoumy, R., Geasa, M. (2022). 'Possibility of using olive-seeds residues as a source of activated carbon', EKB Journal Management System, 2(1), pp. 10-16. doi: 10.21608/azeng.2022.240417
Gomaa, M., Shetawy, M., El-bessoumy, R., Geasa, M. Possibility of using olive-seeds residues as a source of activated carbon. EKB Journal Management System, 2022; 2(1): 10-16. doi: 10.21608/azeng.2022.240417

Possibility of using olive-seeds residues as a source of activated carbon

Al-Azhar Journal of Agricultural Engineering
Article 2, Volume 2, Issue 1, January 2022, Page 10-16  XML PDF (916.47 K)
Document Type: Original Article
DOI: 10.21608/azeng.2022.240417
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Authors
M. B. Gomaa* 1; M. A. Shetawy2; R. R. El-bessoumy2; M. M. Geasa3
1Department of Agricultural Structures and Environmental Control Engineering, Faculty of Agricultural Engineering, Assiut Classes, Al-Azhar University, Assiut, Egypt.
2Department of Agricultural Structures and Environmental Control Engineering, Faculty of Agricultural Engineering, Al-Azhar University, Cairo, Egypt.
3Department of Agricultural Products Process Engineering, Faculty of Agricultural Engineering, Assiut Classes, Al-Azhar University, Assiut, Egypt.
Abstract
Presents study shows the effect of different activation methods to produce activated carbon from olive seeds residues. Pre-treatment of the seeds with carbonization at 400 ᵒC for 30 min. The produced char impregnate in KOH solution (1:1 ratio) for chemical activation. After that, the char was dried at 105 ᵒC for 60 min in the oven. Four different sizes (3, 4, 5, and 6 mm) of the produced char were achieved. Samples of 100 g of char were activated at four different temperature levels of (250, 350, 450 and 550 ᵒC) for activation time of (15, 20, 25 and 30 min) respectively. Four gage pressures of (atmosphere, 1.3, 1.6 and 1.9 bars) were achieved in the activation process at constant nitrogen flow rate 50 cm³/min. The results showed that there is a clear effect on the surface area of the produced activated carbon, the best value of surface area for the produced activated carbon was1091.58 m²/g at maximum iodine absorption of 1099.9 mg/g, activation temperature 450 ᵒC, activation time 25 min, practical size 3 mm and atmosphere pressure.
Keywords
Activated carbon; Olive seeds residue; physical activation; Chemical activation; Surface area
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