Effect of activated carbon produced from olive seeds on some quality properties of date juice

The food industry generates a level of waste that can cause environmental problems. The concept of sustainability, which is prominent in food factory today, increases the importance of evaluating food waste. The fact that food waste is low-cost and easily available makes it attractive to use it as a raw material in the production of activated carbon. Dates (Phoenix dactylifera L.) are a fruit with high sugar content and high nutritional value. Date syrup can be used instead of sugar in the production of various food products. However, color and quality changes may occur during the processing of dates and storage of date syrup. Activated carbon is used in processes such as color improvement and bleaching in the food industry. In the study, activated carbons were produced by performing both carbonization and physical activation in a single step at 500°, 700° and 900°C for 75 minutes. In order to characterize the produced activated carbons, the moisture content, volatile matter content, ash content, fixed carbon content, yield and surface area of the samples were determined. The effects of two activated carbons with large surface areas, 900 KZ-SB (125-240μm) and 900 KZ-SB (125-240μm), on some quality properties of date juice were investigated. The moisture contents of the produced activated carbons varied between 0.25-2.76%, volatile matter contents between 12.44-30.48%, ash amounts between 0.75-3.13%, fixed carbon amounts between 66.71-84.84% and yields between 14.68-28.40%. Increasing the activated carbon production temperature caused a decrease in yield. 125μm) activated carbons produced at 700°C varied between 510.25-800.28 m2 /g. The BET surface areas of all KZ-SB and SZ-SB activated carbons produced at 900°C varied between 733.96-803.97 m2 /g. Activated carbon type, activated carbon treatment time and activated carbon concentration did not cause any change in the water-soluble dry matter content of date juices. The type of activated carbon and the concentration of activated carbon were found to be effective in decreasing the titratable acidity values of date juices and thus increasing the pH values of date juices. It was determined that only the type of activated carbon was effective in increasing the color and clarity values of date juices and improving the color. Keywords: Activated carbon, olive seed, fruit juice, quality, adsorption, BET