Procedure to obtain activated carbons from Pecan nutshell

In the present study, activated carbons were obtained from vegetable Pecan nutshell by physical activation with water vapor, for which an electric furnace and a steam generator were adapted to a tubular rotary pyrolysis reactor where the carbonization of the particles was carried out to proceed immediately to activation. The activation temperature was from 600 to 800 degrees C and the activation time was from 0.5 to 2.0 h. The activated carbons obtained were characterized by: specific surface area, pore size distribution, pH and moisture content. The obtained N-2 isotherms were adjusted to the Langmuir equation. The minimum specific surface area reached was 246 m(2)/g and the maximum value was 542 m(2)/g. The BJH model was used to analyze the results of pore distribution, observing a bimodal behavior where mesoporosity prevails and microporosity remains in second place. The pH varied from 6 to 13 and the moisture content was determined from 1.01 to 6.45%. The temperature and activation time for the largest specific area of 542 m(2)/g were 800 degrees C and 2 h, with a pH of 13.