Characterization of Granular Activated Carbons Used in Rum Production by Immersion “Bubblemetry” in a Pure Liquid
Journal Title: Journal of Food Processing & Beverages - Year 2016, Vol 4, Issue 1
Abstract
Microscopic techniques have been widely used in many branches of science. However, almost no studies for the characterization of porous materials have been developed using optical microscopy. A new methodology has been developed in order to characterize granular activated carbons based on the microscopic analysis of its bubbles formed by immersion into a pure liquid. A new experimental set-up for the microscopic measurements of bubble size has been presented and results are correlated with the porous structure of carbons characterized by conventional N2 sorption. Five samples ofgranular activated carbons used in the rum production with different porous characteristics have been evaluated by both methods. Parameters as SBET and total volume of pores showed a linear correlation with the measured total volume of the produced bubbles using glycerol as immersing liquid at 25 °C. Found relationship givesthe possibility to predict and calculate porous characteristics of granular activated carbons. This new methodology approach opens possibilities in using optical microscopy for characterizing high-porosity materials at different pore levels complementary to other techniques.
Authors and Affiliations
Jan Yperman
Keywords
Related Articles
- EP ID EP245591
- DOI 10.13188/2332-4104.1000016
- Views 99
- Downloads 0
Effect of Extrusion Conditions on Nutrient Status of Ready-to-Eat Breakfast Cereals from Sorghum-Cowpea Extrudates
Sorghum and cowpea flour mixes (90:10, 80:20 and 70:30 ratios respectively) were extruded at 20%, 22.5% and 25% moisture levels and 120 °C, 140 °C and 160 °C barrel temperatures using a singlescrew extruder. A central co...
Characterization of Granular Activated Carbons Used in Rum Production by Immersion “Bubblemetry” in a Pure Liquid
Microscopic techniques have been widely used in many branches of science. However, almost no studies for the characterization of porous materials have been developed using optical microscopy. A new methodology has been d...
Inhibition of Low Density Lipoprotein Oxidation and Angiotensin Converting Enzyme in vitro by Functional Fruit Vinegar Beverages
Fruit vinegar beverages have been becoming popular as a part of the healthy diet. The current study investigated the antioxidant and invitro low density lipoprotein (LDL) oxidation inhibition and angiotensin converting e...
Nutritional Value of the Alcoholic Beverage “Parshot” as a Staple and Total Nutrition Food in Dirashe Special Worenda, Sounthern Ethiopia
The global incidence of malnutrition has seen a decreasing trend. However, it continues to remain a serious concern in Africa, where people are dependent on rain-fed agriculture and suffer from unstable climate that gove...
Rapid Quantification of Nobiletin and Tangeretin in Citrus Peel Extractions by Raman Spectroscopy
Nobiletin and tangeretin were the most abundant polymethoxyflavones in citrus fruits, especially in the peels. Quantification of these two flavones in citrus peels was traditionally conducted by using High-Performance Li...