High surface area activated carbon prepared from cassava peel by chemical activation

Bioresource Technology

Volumn 97, Issue 5, 2006, Pages 734-739

  Sudaryanto, Y ^a   Hartono, S B ^a   Irawaty, W ^a   Hindarso, H ^a   Ismadji, S ^a  

^a WIDYA MANDALA SURABAYA CATHOLIC UNIVERSITY   (Indonesia)

Author keywords

Activated carbon; Activation; Cassava peel; Pore structure

Indexed keywords

CARBONIZATION; CHEMICAL ACTIVATION; FOOD PROCESSING; FOOD PRODUCTS; FOOD PRODUCTS PLANTS; IMPREGNATION; STARCH;

CARBONIZATION TEMPERATURE; CASSAVA PEEL; PORE STRUCTURE;

ACTIVATED CARBON;

ACTIVATED CARBON; CARBON; POTASSIUM HYDROXIDE; STARCH;

ACTIVATED CARBON; BIOTECHNOLOGY; CASSAVA; CROP RESIDUE; WASTE MANAGEMENT;

ARTICLE; CASSAVA; FOOD; NONHUMAN; PRIORITY JOURNAL; SOLID WASTE; TEMPERATURE;

CHARCOAL; ENERGY-GENERATING RESOURCES; FRUIT; HEAT; HYDROXIDES; INDONESIA; MANIHOT; POTASSIUM COMPOUNDS;

ASIA; EURASIA; INDONESIA; SOUTHEAST ASIA;

MANIHOT ESCULENTA;

EID: 29144460055     PISSN: 09608524     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.biortech.2005.04.029     Document Type: Article

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