Food and Environment Safety (Dec 2017)
THE INTERACTION BETWEEN BEANS HULLS AND FOOD DYE
Abstract
In this study, a local agro – waste, namely beans hulls, was used to identify the interactions between it and the xanthene food dye Red No. 3. Batch experiments were made in order to identify if the dye can be adsorbet by the hull components. Thus, the investigation started with the influence of different parameters on bean-hull absorption capacity: pH, contact time, initial dye concentration, and temperature. The amount of dye sorbed was found to vary with the initial dye concentration and contact time. The process is favorable at low acid pH (5) value and the optimum sorbent dosage was found to be 20 g L-1 sorbent.
