Activated Carbon from Prickly Pear Seed Cake: Optimization of Preparation Conditions Using Experimental Design and Its Application in Dye Removal
In the present study, the experimental design method was used to optimize the preparation conditions of an activated carbon from prickly pear seed cake by phosphoric acid activation. The parameters studied include impregnation ratio, carbonization temperature, and carbonization time. The optimal con...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2019-01-01
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| Series: | International Journal of Chemical Engineering |
| Online Access: | http://dx.doi.org/10.1155/2019/8621951 |
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