Kinetic study of adsorption carboxylic acids of used cooking oil using mesoporous active carbon

Abstract

Abstract This study investigates the reduction of free fatty acids from the problem of used cooking oil in the food industry with bio-waste adsorbents such as banana peels—experimental conditions at the activation temperature of making activated carbon. Adsorption kinetics and temperature of activated effects were studied. Bio-char activated at 600, 650, and 700°C. The used cooking oil and activated carbon were analyzed using Fourier transform infrared spectroscopy, transmission electron microscopy, X-ray energy-dispersive, and BET analysis. Activated carbon has a surface area of 548 m2/g, with an average pore diameter of 35 nm (range of mesophore). As a result, bio-char activated at 700°C is best presented by a linear pseudo-second-order kinetic model suitable for describing the adsorption kinetic. The maximum adsorption capacity was 62 mg/g at 303 K. Carboxylic groups as free fatty acid was removed from used cooking oil used surface of activated carbon. Models best described the experimental data as with the higher values of the correlation coefficient (R2). The results of this study prove that the banana peel bio-waste ingredient, which is food waste, is a potential adsorbent to reduce free fatty acid levels to the standard of 0.3