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Optimization of activated carbon from residues of oregano using experimental design method

Saadia Marouane, Nazha Oumam, Abdlemjid Abourriche, Ahmed Bennamara, M’hamed Charrouf


 A series of eight activated carbons were obtained by chemical activation of oregano marc, which is abundant waste in Morocco. The activated carbons responses (capacity of adsorption, and yield) were analyzed as a function of the experimental parameters (temperature, time and chemical agent), using the complete factorial design of 23 experiments. Each response has been described by a second order model that was adequate to predict responses in all experimental regions. The experimental values obtained were in good agreement with the values predicted from the models, with relatively small errors between the predicted and the actual values. The optimization of activated carbon, using the function of desirability, was carried out by JMP software. The optimal activated carbon is obtained when using 60 min as activation time, 350°C as activation temperature, and H3PO4 as chemical agent.

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