Carbonization and Chemical Activation Process for the Production of Activated Carbon from Cocoa Shells

Authors

  • Ana María Guerrero millones
  • Jimmy Luis Farías Cruz
  • Jaime David Facho Cornejo
  • Hugo Daniel Garcia Juarez
  • Moisés David Reyes Pérez
  • Luis Santiago Garcia Merino
  • Espinoza Yong Nelson Pacifica

DOI:

https://doi.org/10.59670/ml.v20iS9.4858

Keywords:

Cocoa Husk; Carbonization process; Chemical activation; Activated carbon.

Abstract

Cocoa shells are the waste of cocoa production and correspond to 90% of the fruit, so it is necessary to generate proposals to obtain environmental feasibility for the production of activated carbon. Therefore, the purpose of this study was to develop a proposal for the application of the carbonization and chemical activation process to obtain activated carbon from cocoa shells in the district of Chulucanas, province of Morropón in Peru. The design used was experimental-unifactorial at two levels: Activation temperature: 500 °C and 650 °C; and Granulometry: +18 mesh, +45 mesh and -50 mesh; where: T°A: Activation temperature (°C); and GR: Granulometry (mm). The result obtained in experiment N°3 slightly exceeds the adsorption capacity of commercial carbon. Likewise, it is concluded that obtaining activated carbon from cocoa shells from cocoa production in Chulucanas by applying the carbonization and chemical activation process is economically viable.

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Published

2023-11-19

How to Cite

Ana María Guerrero millones, Jimmy Luis Farías Cruz, Jaime David Facho Cornejo, Hugo Daniel Garcia Juarez, Moisés David Reyes Pérez, Luis Santiago Garcia Merino, & Espinoza Yong Nelson Pacifica. (2023). Carbonization and Chemical Activation Process for the Production of Activated Carbon from Cocoa Shells . Migration Letters, 20(S9), 825–834. https://doi.org/10.59670/ml.v20iS9.4858

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