Kinetic, thermodynamic and physical-chemical study of the removal of copper from cachaça using coconut fibers. Issue 9 (2nd September 2022)

• Record Type: Journal Article
• Authors: Barbosa, Richard Bispo; Magriotis, Zuy Maria; Gândara, Ana Paula Andrade; Santiago, Wilder Douglas; Alvarenga, Gabriela Fontes; Brandão, Rafaela Magalhães; Oliveira, Renan Elan da Silva; Caetano, Alex Rodrigues Silva; Nelson, David Lee; Cardoso, Maria das Graças
• Is Part Of: Food additives & contaminants. Volume 39:Issue 9(2022)
• Page Start: 1544
• Page End: 1554
• Publication Date: 2022-09-02
• Subjects: Cachaça -- biomass -- adsorption -- copper; Food additives -- Periodicals; Food contamination -- Periodicals; 664.06
• DOI: 10.1080/19440049.2022.2096930
• Languages: English
• ISSNs: 1944-0049

Abstract

Abstract: The use of coconut fiber as a copper adsorbent in cachaça was optimised, and changes in the chemical quality of the beverage were observed by analytical techniques. The influence of the adsorbent mass and copper concentration parameters was investigated using the Central Composite Design, and the optimum condition was obtained through the use of Response Surface Methodology. The equilibrium of the adsorption reaction was obtained within 120 min. The kinetic data were better adjusted for the Elovich model (Elovich and Zhabrova 1939 ) and the isotherm data for the Sips model (Sips 1948 ). The maximum adsorption capacity was 1.38 mg g −1 . Slight changes in the physicochemical quality of the beverage were observed, including a decrease in volatile acidity and alcohol content. Copper levels in cachaça decreased from 8.57 mg L −1 to 4.97 mg L −1 after adsorption. Therefore, the use of biomass as a metal ion adsorbent in beverages can be successfully employed.