| Autor: |
Reck IM; Postgraduate Program in Food Science, State University of Maringa, Maringa, Parana, 87020-900, Brazil., Baptista ATA; Postgraduate Program in Chemical Engineering, State University of Maringa, Maringa, Parana, 87020-900, Brazil., Paixão RM; Postgraduate Program in Chemical Engineering, State University of Maringa, Maringa, Parana, 87020-900, Brazil., Bergamasco R; Postgraduate Program in Chemical Engineering, State University of Maringa, Maringa, Parana, 87020-900, Brazil., Vieira MF; Postgraduate Program in Chemical Engineering, State University of Maringa, Maringa, Parana, 87020-900, Brazil., Vieira AMS; Postgraduate Program in Food Science, State University of Maringa, Maringa, Parana, 87020-900, Brazil. amsvieira@uem.br. |
| Abstrakt: |
The aim of the present study was to evaluate the efficiency of a new magnetic coagulant, obtained from Moringa oleifera seeds protein functionalized with iron oxide nanoparticles to remove four anionic synthetic dyes with coagulation/flocculation assays followed by magnetic sedimentation. The results showed that the presence of a magnetic field during sedimentation considerably accelerates the separation and increases the dye removal efficiency. Amaranth dye removal increased from 45 to 86% and Sunset Yellow from 15 to 69% with the presence of magnetic field, while Reactive Black 5 and Brilliant Blue reached 94% and 52% removal, respectively. For AM and SY dyes, the best protein concentration is 150 mg L -1 , for RB5 dye is 115 mg L -1 , and for BB dye is 75 mg L -1 . The sedimentation time decreased from 30 to 5 min with magnetic sedimentation. The residual value of AM dye decreased from 10.76 mg L -1 to approximately 2.71 mg L -1 , and with SY the residual concentration decreased from approximately 16.79 mg L -1 to 6.36 mg L -1 . The removal of BB and RB5 dyes reached an approximate final value of 48.2 mg L -1 (52%) and 1.18 mg L -1 (94%). |
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