Evaluation of Physiochemical Properties of Hydrochar Produced Via Microwave Hydrothermal Carbonization Process.

Globally, over one-third of the food waste generated from cradle to grave, amounts to 1.3 billion tons, annually. This results in the emission of greenhouse gases when dumped as landfill. To overcome this issue, the idea of food valorization has been employed in various applications. Hydrochar(a value-added product) is applied in the removal of Cr(VI) from wastewater by batch adsorption method. As per EPA, Chromium, especially in the hexavalent form, is in the list of priority pollutants, hence, its treatment is paramount. Microwave-hydrothermal carbonization was used to prepare hydrochar of four different types of food waste: Carrot, beetroot original and dark roast spent coffee(Tim Hortons). Physiochemical properties were studied using SEM, proximate and ultimate analysis, BET and FT-IR. The results of this study indicate that both spent coffees gave the highest removal of total Cr (~76%).

Grantor dc:publisher

University of Guelph

Year dc:date.issued

2019

Author dc:creator

• Iyer, Arvind

Advisor dc:contributor.advisor

• Singh, Ashutosh

• hydrochar
• mirowave hydrothermal carbonization
• chromium
• adsorption

Language dc:language.iso

en

Handle dc:identifier.uri

http://hdl.handle.net/10214/14959

OAI record oai:identifier

https://atrium.lib.uoguelph.ca/server/oai/request?verb=GetRecord&metadataPrefix=dim&identifier=oai%3Aatrium.lib.uoguelph.ca%3A10214%2F14959