Sustainable valorization of biomass through hydrothermal carbonization (HTC) represents an environmentally benign method for producing carbon materials for water treatment applications. This research aims to optimize the production of hydrochar from waste food by focusing on parameter optimization, physicochemical characterization, and the capacity of hydrochar to act as an adsorbent for the removal of the copper (II) ion from polluted water. A design of experiments using the RSM approach was employed to evaluate and optimize the influence of carbonization temperature, ranging from 180 to 250 °C, with a residence time of 2–5 h. The predictive ability of the MINITAB-generated model was close to accurate, as demonstrated by the design application for process simulation. The maximum % hydrochar yield was 72.65% for the experimental yield and 71.53% for the predicted yield, both obtained from a sample carbonized at 166 °C for 3.5 h. Batch adsorption experiments were conducted to assess the hydrochar’s ability to remove Cu2+ from aqueous solutions, and the Langmuir and the Freundlich isotherms were fitted at different pH levels. A comprehensive characterization of the produced hydrochar was conducted using Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), X-ray fluorescence (XRF), and scanning electron microscopy (SEM-EDS). The results revealed significant modifications in surface morphology, pore development, and the presence of oxygen-containing functional groups. Based on the findings in this report, it is safe to conclude that hydrochar derived from food waste could serve as a potential adsorbent. Overall, the study demonstrates that sustainable hydrochar production from biomass can simultaneously address waste management challenges and provide an efficient solution for heavy metal removal, thereby advancing circular bioeconomy and environmental protection.
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Modupe E. Ojewumi
Gang Chen
Bhagyashree Mahesha Sachith
Sustainability
Florida State University
Florida Agricultural and Mechanical University
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Ojewumi et al. (Fri,) studied this question.
www.synapsesocial.com/papers/69faa28f04f884e66b53315d — DOI: https://doi.org/10.3390/su18094450