Synthesis of activated carbon from cocoa pericarp for the clarification of meads
Abstract
This work focused on the synthesis of activated carbons from cocoa shell (Theobroma cacao L.) as a clarifying material for meads. The synthesis conditions such as the concentration of the activating agent (25, 30 and 35%), the temperature (300, 500 and 600 oC) and the carbonization time (30, 60 and 120 min) were optimized. These variables were combined through the Taguchi experimental design with L8 orthogonal arrangement and three levels. Likewise, the clarification tests were carried out at different agitation times (2, 4, 6 h) and rest times (18, 20, 22 h). The results showed that the carbons obtained had a high specific surface area (>460 m2/g), highlighting the material synthesized under conditions that involved low concentration of activating agent (H3PO4, 25%), high temperature (600 °C) and longer time carbonization (120 min). Finally, the carbons obtained showed high effectiveness in the clarification of artisanal mead.
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References
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