Yazar "Akmil Başar, Canan" seçeneğine göre listele

Listeleniyor 1 - 2 / 2
  • Küçük Resim
    Öğe
    The Activated Carbon from Walnut Shell Using CO2 and Methylene Blue Removal
    (2021) Küçük, İlhan; Önal, Yunus; Akmil Başar, Canan
    In this study, activated carbon with strong adsorption property was synthesized from lignocellulosic structured walnut shell. Active carbon synthesis was realized in two stages: carbonization and physical activation. Carbonization was carried out at eight different temperatures (300-1000°C), 500 mL/min N2 gas flow and 10°C/min heating rate for 1 hour. Activation was done at two different temperatures (800- 900 °C) at 100 ml/min CO2 gas flow for 1 hour. Characterization of activated carbons was carried out and their adsorption capacities were examined with methylene blue. The surface areas of the activated carbons were investigated by BET analysis and the surface areas ranged from 56,79 to 652,22 m2/g. Amounts of micro and mesoporous in these surface areas were calculated. Besides, SEM analysis indicates the porous structure and XRD analysis confirms that the structure is amorphous. Methylene blue adsorption was performed in the aqueous phase and the capacities of the activated carbons were calculated. The methylene blue adsorption capacity of activated carbons varies between 15,96 -174,81 mg/g.
  • Küçük Resim
    Öğe
    INVESTIGATION OF DRYING KINETICS OF APRICOTS IN DIFFERENTENVIRONMENTS
    (2021) Aslan, Mehmet Alper; Önal, Yunus; Akbulut, Yeliz; Akmil Başar, Canan
    In this study, Çöloğlu, Hacıhaliloğlu, Kabaaşı and Karacabey apricot species grown in Malatya province of Turkey were used. The effects of various drying environment on the drying kinetics of crude and pre-treated apricots have been investigated. The experiments were conducted in the sunlight and in the shade environment with SO2 treated and untreated apricot. While the drying speed curves of the dried apricots increased rapidly at the beginning, the drying speed curve started to decrease afterwards. The data was fitted to five different mathematical models. Midilli et al. model was determined as the best one to explain drying of apricots by comparing the coefficient of correlation determination (R2), mean absolute percentage error (MAPE) and root mean square error (RMSE) between the observed and expected moisture ratios.