| Revista: | Quimica nova |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000313267 |
| ISSN: | 0100-4042 |
| Autores: | Lima, Annete de J. Boari1 Cardoso, Maria das Gracas Guerreiro, Mario Cesar Pimentel, Flavio Araujo |
| Instituciones: | 1Universidade Federal de Lavras, Departamento de Quimica, Lavras, Minas Gerais. Brasil |
| Año: | 2006 |
| Periodo: | Abr |
| Volumen: | 29 |
| Número: | 2 |
| Paginación: | 247-250 |
| País: | Brasil |
| Idioma: | Portugués |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental, aplicado |
| Resumen en inglés | Copper content is of great concern among sugarcane-spirit producers. It is released from copper-made distillers, during the distillation process. Activated carbon has been used to remove copper. However, depending on the amount of carbon and the duration of reaction, it can also remove higher alcohols and esters, which are important in the final product. A sugarcane spirit with 9 mg L-1 of copper was shaken with 2 to 26 g L-1 of activated carbon, during 10 to 1440 minutes. Then, copper and organic compounds were measured. At least 12 g L-1 of carbon and 60 min shaking time were necessary to decrease copper bellow 5 mg L-1. However, other components of the product were also affected |
| Disciplinas: | Química |
| Palabras clave: | Química de alimentos, Cachaza, Remoción de metales, Cobre, Adsorción, Carbón activado |
| Keyword: | Chemistry, Food chemistry, Sugarcane spirits, Metal removal, Copper, Adsorption, Activated carbon |
| Texto completo: | Texto completo (Ver HTML) |
