Hydrochar-derived activated carbon from sugar cane bagasse employing hydrothermal carbonization and steam activation for syrup decolorization
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DOI: 10.1007/s13399-020-00635-y
Abstract: Activated carbon (AC) was produced from sugarcane bagasse using hydrothermal carbonization (HTC) and steam activation for syrup decolorization. The HTC temperature was 180–240 °C over 30–90 min of holding time and the steam activation temperature was 700–900 °C… read more here.
Keywords: steam activation; syrup decolorization; decolorization;