Journal of Current Research in Food Science
2024, Vol. 5, Issue 2, Part C
Food-grade steam-activated carbon from coconut shell charcoal for beverage and oil purification
Author(s): Erik Johansson, Ingrid Karlsson and Henrik Andersson
Abstract: This study investigates the production and application of food-grade steam-activated carbon derived from coconut shell charcoal for the purification of beverages and edible oils. Utilizing a steam activation process, the coconut shells are transformed into activated carbon with a high surface area and microporous structure, enhancing its adsorption capacity. The activated carbon's efficacy was evaluated through its ability to remove impurities such as color, odor, and residual contaminants from beverages and oils. Results indicate significant improvements in the quality of treated substances, demonstrating the potential of coconut shell-derived activated carbon as an eco-friendly and effective purification agent in the food industry.
Pages: 189-193 | Views: 553 | Downloads: 288
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How to cite this article:
Erik Johansson, Ingrid Karlsson, Henrik Andersson. Food-grade steam-activated carbon from coconut shell charcoal for beverage and oil purification. J Curr Res Food Sci 2024;5(2):189-193.
