Preparation of activated carbon from beer lees and influence of protein fraction on activation process

Abstract

Microporous carbons were prepared by carbonizing and activating beer lees. Carbon dioxide was used as an activating agent. The yield, components of the carbonated beer lees, the microporosity and adsorption property were investigated controlling activation temperature, activation time and carbon dioxide concentration. As the result, BET surface area reached 982 m²/g when the activation temperature was 950°C, activation time 45 min and CO₂ concentration 100 %. Then the yield was 29.4 %. Also beer lees without protein fraction were prepared. The apparent activation reaction rate shifted to zero order from first order. At the conditions of activation temperature 950°C, activation time 60 min and CO₂ concentration 100%, BET surface area greatly increased up to 2238m²/g.