Adsorptive and surface characterization of Mediterranean agrifood processingwastes: prospection for pesticide removal
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Fernández López, José Antonio; Doval Miñarro, Marta; Moreno Angosto, José Manuel; Fernández Lledó, Javier; Obón De Castro, José MaríaÁrea de conocimiento
Ingeniería QuímicaPatrocinadores
This research is part of the QUIMYTEC R&D group. The excellent technical assistance of M.J. Roca, V. Muñoz, L.A. Alcolea and M. Vázquez (Technical Research Support Service, UPCT) is greatly appreciated. This research was funded by the Technical University of Cartagena (UPCT), grant number ACI B.Fecha de publicación
2021-03-16Editorial
MDPICita bibliográfica
Fernández-López, J.A.; Doval Miñarro, M.; Angosto, J.M.; Fernández-Lledó, J.; Obón, J.M. Adsorptive and Surface Characterization of Mediterranean Agrifood ProcessingWastes: Prospection for Pesticide Removal. Agronomy 2021, 11, 561. https://doi.org/10.3390/agronomy11030561Revisión por pares
siPalabras clave
Agrifood wastePlant biomass
Adsorption
Bioremoval
Water pollutants
Resumen
The sustainable management of biomass is a key global challenge that demands compliance with fundamental requirements of social and environmental responsibility and economic effectiveness. Strategies for the valorization of waste biomass from agrifood industries must be in line with sustainable technological management and eco-industrial approaches. The efficient bioremoval of the pesticides imazalil and thiabendazole from aqueous effluents using waste biomass from typically Mediterranean agrifood industries (citrus waste, artichoke agrowaste and olive mill residue) revealed that these residues may be transformed into cost-effective biosorbents. Agrifood wastes present irregular surfaces, many different sized pores and active functional groups on their surface, and they are abundant in nature. The surface and adsorptive properties of olive mill residue, artichoke agrowaste and citrus waste were characterized with respect to elemental composition, microstructure, crystallinity, pore size, ...
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