Preparation and characterization of activated carbon from tomato, pepper, and eggplant wastes by two-step KOH activation
Küçük Resim Yok
Tarih
2026
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor & Francis Inc
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
This study investigates the morphological, structural, and chemical properties of activated carbons synthesized from common lignocellulosic agricultural wastes such as tomato, pepper, and eggplant residues. A two-step chemical activation method was employed. In the first step, the biomass was carbonized at 500 degrees C for 1 h to produce biochar. In the second step, the activation process was conducted at 800 degrees C for 1 h using different biochar:KOH impregnation ratios (1:1, 1:2, 1:3). The surface area of the resulting porous carbonaceous materials was determined by BET analysis, while their morphological features were examined by Scanning Electron Microscopy (SEM). Structural and chemical properties were characterized using X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR) techniques. The highest surface area values of activated carbons (2070-2254 m2/g) were obtained with a biochar:KOH weight ratio of 1:3. SEM images revealed the formation of a well-developed porous structure as a result of oxidation-reduction reactions. XRD analysis indicated the presence of graphite-like amorphous structures. FTIR spectra confirmed the presence of various surface functional groups, including C = C, C = O, C-H, C-C, and C-O. These findings demonstrate that widely available and low-cost agricultural wastes can serve as effective, environmentally friendly, and sustainable precursors for the production of activated carbon.
Açıklama
Anahtar Kelimeler
Activated carbon, activation, biomass, carbonization, organic waste, surface functionalities
Kaynak
Chemical Engineering Communications
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
213
Sayı
2
