Modeling ultrasound-assisted decolorization efficiency of Reactive Red 195 using Soybean cake
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Dosyalar
Tarih
2015
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Chemical Publishing Co.
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Soybean cake was utilized as an adsorbent for the decolorization of Reactive Red 195 from aqueous solution based on adsorption, ultrasound and ultrasound-assisted adsorption. This study quantified and modeled effects of the following six factors on decolorization efficiency: the three process types, five initial dyestuff concentrations, five initial pH values, four adsorbent concentrations, four temperatures and 16 reaction times. Optimum pH for adsorption was determined as 2. The maximum decolorization efficiency (93.3 %) was obtained consistently with ultrasound-assisted adsorption, the lowest initial dye concentration (200 mg/L), the highest adsorbent concentration (2 g/L) and the highest temperature (50 °C). The best-fit multiple non-linear regression models accounted for 85.1 to 93.3 % of variation in decolorization efficiency, had a cross-validation-derived predictive power that ranges from 84.2 to 92.8 % and quantified the rates of change in decolorization efficiency as a function of the experimental predictors. Pseudo-second-order kinetic model described decolorization kinetics of Reactive Red 195 better than pseudo-first-order kinetic model. The Langmuir adsorption model fitted the adsorption equilibrium data better than the Freundlich model. The adsorption of Reactive Red 195 on soybean cake was found to be of endothermic and spontaneous nature.
Açıklama
Anahtar Kelimeler
Color Removal, Data-driven Modeling, Isotherms, Kinetics, Soybean Cake
Kaynak
Asian Journal of Chemistry
WoS Q Değeri
Scopus Q Değeri
Q4
Cilt
27
Sayı
12
