بررسی حذف آهن و منگنز از منابع آبی به کمک برگ چای و کاه برنج

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دکترای تخصصی، گروه مهندسی شیمی، دانشکده فنی و مهندسی، دانشگاه گیلان، رشت، ایران

2 استادیار، گروه مهندسی شیمی، دانشکده فنی و مهندسی، دانشگاه گیلان، رشت، ایران

3 دانشیار، گروه مهندسی شیمی، دانشکده فنی و مهندسی، دانشگاه گیلان، رشت، ایران

4 کارشناسی ارشد، گروه مهندسی شیمی، دانشکده فنی و مهندسی، دانشگاه گیلان، رشت، ایران

چکیده

بالا بودن میزان آهن و منگنز در آب شرب باعث ایجاد رسوب، کدورت، طعم بد و رنگ می‌شود. با توجه به سطح زیر کشت چای و برنج در استان گیلان و تولید اجتناب‌ناپذیر ضایعات حاصل از آنها، می‌توان با استفاده از پسماند آنها نسبت به حذف عناصر نامطلوب اقدام کرد. این پژوهش در مقیاس آزمایشگاهی به‌صورت ناپیوسته و با بررسی اثر عوامل تأثیرگذار مانند pH، زمان تماس، غلظت اولیه، مقدار جاذب و دما انجام شد. همچنین با استفاده از روش دسته‌بندی گروهی داده‌های عددی مدل‌سازی فرایند جذب به‌روش ناپیوسته انجام شد. نتایج نشان داد که بیشترین ظرفیت جذب آهن برحسب mg/g برای ضایعات برگ چای 44/19 و کاه برنج 99/19 و منگنز برای برگ چای برابر 86/19و کاه برنج 49/19 بود. بهترین شرایط حذف آهن و منگنز از محلول آبی در pH خنثی، زمان تماس40 تا 50 دقیقه، دوز مصرفی جاذب 05/0 گرم و دمای 25 تا 35 درجه سلسیوس برای برگ چای و کاه برنج بود. در مجموع مدل GMDH کارایی زیادی برای پیش‌بینی غلظت نهایی آهن و منگنز در منابع آبی داشت. در کل می‌توان نتیجه گرفت که کاه برنج و برگ چای می‌توانند به‌عنوان جاذب‌های طبیعی ارزان‌قیمت و سازگار با محیط‌زیست در حذف آهن و منگنز از آب استفاده شوند.

کلیدواژه‌ها


عنوان مقاله [English]

Investigation of Iron and Manganese Removal from Water Sources by Tea Leaves and Rice Straw

نویسندگان [English]

  • Mohammad Akbarizadeh 1
  • Allahyar Daghbandan 2
  • Behrouz Abbasi Souraki 3
  • Fatemeh Rahbar Masouleh 4
  • Elahe Azadeh Falakdehi 4
1 PhD., Dept. of Chemical Engineering, Faculty of Engineering, University of Guilan, Rasht, Iran
2 Assist. Prof., Dept. of Chemical Engineering, Faculty of Engineering, University of Guilan, Rasht, Iran
3 Assoc. Prof., Dept. of Chemical Engineering, Faculty of Engineering, University of Guilan, Rasht, Iran
4 MSc., Dept. of Chemical Engineering, Faculty of Engineering, University of Guilan, Rasht, Iran
چکیده [English]

High levels of iron and manganese in drinking water cause sediment, turbidity, bad taste and color. As there is a wide area of rice and tea under cultivation in Guilan province with an inevitable production of waste from them, it is possible to use it for removal of undesirable elements. The present study was discontinuously performed on a laboratory scale. The impact of important factors such as pH, contact time, initial concentration, adsorbent dosage and temperature were investigated. Also, using group method of data handling, the adsorption process of the batch method was modeled. The results showed that the highest iron adsorption capacity (in terms of mg/g) for tea leaves and rice straw were 19.44 and 19.99, respectively. Considering manganese, it was 19.86 for tea leaves and 19.49 for rice straw. The best conditions for removing iron and manganese from aqueous solution are at neutral pH, contact time 40-50 minutes, absorbent dose 0.05 g and temperature 25-35 °C for tea leaves and rice straw. Overall, the GMDH model performs better in predicting the final concentrations of iron and manganese in water sources. In general, it can be concluded that rice straw and tea leaves can be used as inexpensive and environmentally friendly natural absorbers in the removal of iron and manganese from water sources.

کلیدواژه‌ها [English]

  • Iron
  • Manganese
  • Adsorption
  • Rice Straw
  • Tea Leaves
  • Artificial Intelligence
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