A. Abderahim, N. Brun, A. Napoli, N. Durand, D. Montēt, Sift Desk Journals Open Access Journals
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引用次数: 6
Abstract
Biochars were produced from cashew nut shell at 400, 600 and 800°C. Production temperature significantly affected biochar properties and consequently the adsorption mechanisms of ochratoxin A. Biochars produced at higher temperatures had significantly higher specific surface areas, resulting in higher OTA adsorption ca-pacities. The isotherms and kinetics of the adsorption were used to identify the adsorption mechanisms. For the kinetics study, experiments were carried out after adjustment of the parameters influencing the system, such as pH, biochar quantity and OTA initial concentration. Experimental results were modelled according to isotherm equations representing Langmuir model and Freundlich model. Langmuir model matched best with the experi-mental data. The chemical surface reaction was fitted to a pseudo-second order equation, with very high re-gression coefficients.
期刊介绍：
The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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