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 :
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