THE INTERACTION BETWEEN BEANS HULLS AND FOOD DYE

In this study, a local agro – waste, namely beans hulls, was used to identify the interactions between it and the xanthene food dye Red No. 3. Batch experiments were made in order to identify if the dye can be adsorbet by the hull components. Thus, the investigation started with the influence of dif...

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Autor principal:	Laura Carmen APOSTOL
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2017
Materias:	: beans hull Red No. 3 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/f82734401f364e7f9d39071cd8e85ff6
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id	oai:doaj.org-article:f82734401f364e7f9d39071cd8e85ff6
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spelling	oai:doaj.org-article:f82734401f364e7f9d39071cd8e85ff62021-12-02T19:27:32ZTHE INTERACTION BETWEEN BEANS HULLS AND FOOD DYE2068-66092559-6381https://doaj.org/article/f82734401f364e7f9d39071cd8e85ff62017-12-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/530/502https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381In this study, a local agro – waste, namely beans hulls, was used to identify the interactions between it and the xanthene food dye Red No. 3. Batch experiments were made in order to identify if the dye can be adsorbet by the hull components. Thus, the investigation started with the influence of different parameters on bean-hull absorption capacity: pH, contact time, initial dye concentration, and temperature. The amount of dye sorbed was found to vary with the initial dye concentration and contact time. The process is favorable at low acid pH (5) value and the optimum sorbent dosage was found to be 20 g L-1 sorbent.Laura Carmen APOSTOLStefan cel Mare University of Suceavaarticle: beans hullRed No. 3Food processing and manufactureTP368-456ENFood and Environment Safety, Vol 16, Iss 4, Pp 202-208 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	: beans hull Red No. 3 Food processing and manufacture TP368-456
spellingShingle	: beans hull Red No. 3 Food processing and manufacture TP368-456 Laura Carmen APOSTOL THE INTERACTION BETWEEN BEANS HULLS AND FOOD DYE
description	In this study, a local agro – waste, namely beans hulls, was used to identify the interactions between it and the xanthene food dye Red No. 3. Batch experiments were made in order to identify if the dye can be adsorbet by the hull components. Thus, the investigation started with the influence of different parameters on bean-hull absorption capacity: pH, contact time, initial dye concentration, and temperature. The amount of dye sorbed was found to vary with the initial dye concentration and contact time. The process is favorable at low acid pH (5) value and the optimum sorbent dosage was found to be 20 g L-1 sorbent.
format	article
author	Laura Carmen APOSTOL
author_facet	Laura Carmen APOSTOL
author_sort	Laura Carmen APOSTOL
title	THE INTERACTION BETWEEN BEANS HULLS AND FOOD DYE
title_short	THE INTERACTION BETWEEN BEANS HULLS AND FOOD DYE
title_full	THE INTERACTION BETWEEN BEANS HULLS AND FOOD DYE
title_fullStr	THE INTERACTION BETWEEN BEANS HULLS AND FOOD DYE
title_full_unstemmed	THE INTERACTION BETWEEN BEANS HULLS AND FOOD DYE
title_sort	interaction between beans hulls and food dye
publisher	Stefan cel Mare University of Suceava
publishDate	2017
url	https://doaj.org/article/f82734401f364e7f9d39071cd8e85ff6
work_keys_str_mv	AT lauracarmenapostol theinteractionbetweenbeanshullsandfooddye AT lauracarmenapostol interactionbetweenbeanshullsandfooddye
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THE INTERACTION BETWEEN BEANS HULLS AND FOOD DYE

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