A new method on producing high surface area activated carbon: The effect of salt on the surface area and the pore size distribution of activated carbon prepared from pistachio shell

Dolas H., ŞAHİN Ö., SAKA C., DEMİR H.

CHEMICAL ENGINEERING JOURNAL, cilt.166, sa.1, ss.191-197, 2011 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 166 Sayı: 1
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1016/j.cej.2010.10.061
  • Dergi Adı: CHEMICAL ENGINEERING JOURNAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.191-197
  • Anahtar Kelimeler: Activated carbon, Pistachio shell, Chemical activation, Salt, ZINC-CHLORIDE ACTIVATION, PHYSICAL ACTIVATION, CHEMICAL ACTIVATION, PHOSPHORIC-ACID, ADSORPTION, PHENOLS, DYES, DIOXIDE, LIGNIN, WATER
  • İstanbul Teknik Üniversitesi Adresli: Evet

Özet

Activated carbons having high surface area were produced from pistachio shells that were chemically activated using zinc chloride at room temperature and then activated in carbon dioxide gas that was saturated in water vapor. The surface area and pore structure of activated carbon produced from pistachio shells were investigated depending on the amount of chemical activating reagent, activation temperature, duration time in the reagent solution and the kinds of activation reagent. In this study, a method, which provides activated carbons having the highest surface area was developed. As a result, the activated carbon produced from pistachio shells treating with 40% ZnCl2 then with 40% HCl in room temperature and then activated at 900 degrees C for 90 min has 3256 m(2)/g of BET surface area and 3822 m(2)/g of DR surface area and 1.36 cc/g of DR micropore volume. It was found that the activated carbon produced from pistachio shells treated 40% of sodium chloride and activated at 900 degrees C for 90 min has 3895 m(2)/g of BET surface area and 5235 m(2)/g of DR surface area and 1.86 cc/g of DR micropore volume. (C) 2010 Elsevier B.V. All rights reserved.