Biosorption of Food Dye onto Gelatin Microspheres: Equilibrium Isotherm and Thermodynamic Analysis

Abstract:

Gelatin microspheres (GMSs) were prepared by the inverse suspension cross-linking reaction, using glutaraldehyde as the cross-linking reagent. The GMSs was characterised by scanning electron microscopy and FTIR spectra. Langmuir, Freundlich isotherms were used to analyze the adsorption equilibrium of the food red 3 (FR3) onto GMSs and related correlation coefficients have been determined at different temperatures. The adsorption data fitted well with Langmuir isotherm model and the adsorption of FR3 onto GMSs is a favorable process. Thermodynamic parameters such as ΔG°, ΔH° and ΔS° have also been evaluated and it has been proved that the adsorption process is spontaneous and endothermic.

• Periodical: Advanced Materials Research (Volumes 476-478)
• Pages: 2239-2242
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.476-478.2239
• Online since: February 2012
• Authors: Hai Yan Xue, Fang Han, Bao Yuan He
• Keywords: Food Dye, Gelatin Microspheres, Isotherm, Thermodynamic Analysis

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