香榧果壳活性炭的制备工艺及影响因素研究  

The Research on Preparation and Process and Influencing Factor of Torreya Grandis Shell Activated Carbon

作　　者：郭磊[1] 余勇[1] 孙雨薇[1] 汪瑶[1] 

机构地区：[1]安徽农业大学,合肥230036

出　　处：《包装与食品机械》2014年第3期17-21,共5页Packaging and Food Machinery

摘　　要：选用香榧果壳为原料，采用微波-磷酸法制备活性炭，分析了样品颗粒度、磷酸浓度、微波功率以及活化时间等因素对香榧外壳活性炭吸附性能和得率的影响。得到了微波-磷酸法制备活性炭的最佳工艺：香榧外壳颗粒度为20～60目，磷酸浓度为50％，微波功率为600W，活化时间为8min，在此工艺条件下所制备的活性炭的得率为36．67％，碘吸附值为857．7 mg/g ，亚甲基蓝吸附值为171 mL/g。利用扫描电镜（ SEM）观察其微观结构表明：活性炭孔道结构发达，孔径多数在1．02～2．21μm。Preparation of activated carbon from Torreya grandis powder with H 3 P0 4 under microwave irra-diation was researched ,The effects of sample size ,phosphorous acid solution concentration ,activation time and microwave power on the adsorption capacities and yield of activated carbon were investigated ,optimum technol-ogy and result were obtained as follows：sample size20 to 60 mesh, phosphorous acid solution concentration 50%（wt%）,microwave power 600W and activation time 8 min,under this technological condition,the iodine absorption value of the activated carbon was 857.7mg/g,methylene blue absorption value was 172.5mL/g.un-der the optimum process conditions , use the SEM observed the microstructure of prepared Activated carbon show that：activated carbon pore structure developed ,aperture majority in 1.02~2.21μm.

关 键 词：香榧果壳 微波法 磷酸 活性炭 

分 类 号：TS255.2[轻工技术与工程—农产品加工及贮藏工程]