Adsorption of Food Dye onto Gelatin Microspheres: pH Effect in Kinetics and Mechanism

Hai Yan Xue; Fang Han; Bao Yuan He

doi:10.4028/www.scientific.net/AMR.476-478.2296

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 476-478Adsorption of Food Dye onto Gelatin Microspheres:...

Adsorption of Food Dye onto Gelatin Microspheres: pH Effect in Kinetics and Mechanism

Abstract:

Gelatin microspheres (GMSs) prepared by the inverse suspension cross-linking reaction, was characterised by scanning electron microscopy. The influence of pH on kinetics and mechanism was verified. The kinetic models such as pseudo-first-order, pseudo-second-order and intraparticle diffusion models were selected to understand the reaction pathways and mechanism of adsorption process. Adsorption of food red 7 (FR7) and food yellow 2 (FY2) onto GMSs occurred by chemisorption. For both dyes, adsorption occurred by film and intraparticle diffusion, and the pH increase caused an increase in film diffusion resistance. The biomass GMSs had a substantial potential for removing food dye from wastewater owing to great adsorption capacity and adsorption rate to dye.

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Periodical:

Advanced Materials Research (Volumes 476-478)

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2296-2299

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.476-478.2296

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Online since:

February 2012

Authors:

Hai Yan Xue, Fang Han, Bao Yuan He

Keywords:

Film Diffusion, Food Dye, Gelatin Microspheres, Intraparticle Diffusion

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