Title of article
Recovery of acetoin from the aqueous solution by means of a novel hyper-cross-linked resin: Equilibrium and kinetics Original Research Article
Author/Authors
Jinglan Wu، نويسنده , , Lili Wang، نويسنده , , Jingwei Zhou، نويسنده , , Xudong Zhang، نويسنده , , Yanan Liu، نويسنده , , Xiangyu Zhao، نويسنده , , Jian Wu، نويسنده , , Wei Zhuang، نويسنده , , Jingjing Xie، نويسنده , , Xuejun He، نويسنده , , Hanjie Ying، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2013
Pages
10
From page
714
To page
723
Abstract
Acetoin is a high value-added product widely used in the food industry. Recovery of acetoin from the aqueous solution based on a polymeric adsorbent is an efficient method. Hence, a novel hyper-cross-linked resin was prepared and the adsorption behaviors of acetoin on the resin were investigated systematically. The results showed that the maximum adsorption capacity of acetoin onto the resin decreased with increasing temperature, ranged from 192 to 102 mg/g. Batch kinetic experiments revealed that the adsorption process was rapid and the equilibrium was reached in 30 min. The intraparticle diffusion and macropore diffusion models were used to predict the adsorption process. The simulation results showed that the macropore diffusion was the adsorption-rate controlling step. The obtained diffusivity (0.77 × 10−8 m2/min at the temperature of 293.15 K) had the same magnitude as the acetoin molecular diffusivity, indicating that the mass transfer into the resin pores was occurred by molecular diffusion.
Keywords
Acetoin , Hyper-cross-linked resin , Adsorption , Recovery , Adsorption equilibrium , Adsorption kinetics
Journal title
Journal of Food Engineering
Serial Year
2013
Journal title
Journal of Food Engineering
Record number
1170143
Link To Document