dc.contributor.author |
Piccin, Jeferson Steffanello |
|
dc.contributor.author |
Dotto, Guilherme Luiz |
|
dc.contributor.author |
Vieira, Mery Luiza Garcia |
|
dc.contributor.author |
Gonçalves, Janaína Oliveira |
|
dc.contributor.author |
Pinto, Luiz Antonio de Almeida |
|
dc.date.accessioned |
2016-11-01T01:13:38Z |
|
dc.date.available |
2016-11-01T01:13:38Z |
|
dc.date.issued |
2009 |
|
dc.identifier.citation |
PICCIN, Jeferson Steffanello et al. Adsorption of FD&C Red 40 by chitosan: isotherm analysis. Journal of Food Engineering, v. 95, n. 1, nov, p. 16-20, 2009. Disponível em:<http://ac.els-cdn.com/S0260877409001575/1-s2.0-S0260877409001575-main.pdf?_tid=f90042c6-1dc7-11e4-b3ec-00000aab0f6b&acdnat=1407370724_d0bba0436a8f834ac5b365dca9d061aa>. Acesso em: 31 Out. 2016. |
pt_BR |
dc.identifier.issn |
0260-8774 |
|
dc.identifier.uri |
http://repositorio.furg.br/handle/1/6660 |
|
dc.description.abstract |
The adsorption of azobenzene FD&C Red No. 40 (C.I. 16035) from aqueous solutions by chitosan was studied through adsorption isotherms. The effects of pH (5.7, 6.6 and 7.5), particle size ranges (0.10 ± 0.02, 0.18 ± 0.02 and 0.26 ± 0.02 mm), deacetylation degree (42 ± 5%, 64 ± 3% and 84 ± 3%) and temperature (25, 35 and 45 °C) were investigated. Langmuir, Freundlich and Redlich–Peterson (R–P) adsorption models were applied in order to describe the experimental isotherms and isotherm constants. Coefficients of determination (R2 > 0.95) and mean relative error (MRE < 0.10) values showed that Langmuir and R–P models presented better fit with the experimental data. The maximum monolayer adsorption value has been found to be 529 mg g−1, at pH 6.6, temperature 35 °C, particle size range 0.10 ± 0.02 mm, and deacetylation degree 84 ± 3%. |
pt_BR |
dc.language.iso |
eng |
pt_BR |
dc.publisher |
Elsevier |
pt_BR |
dc.rights |
restrict access |
pt_BR |
dc.subject |
Chitosan |
pt_BR |
dc.subject |
Isotherms models |
pt_BR |
dc.subject |
Food dye |
pt_BR |
dc.subject |
Chitin |
pt_BR |
dc.title |
Adsorption of FD&C Red 40 by chitosan: isotherm analysis |
pt_BR |
dc.type |
article |
pt_BR |
dc.identifier.doi |
10.1016/j.jfoodeng.2009.03.017 |
pt_BR |