Application of Activated Carbon in Adsorbing Odor in Food Production

In the process of food production, the national quality inspection department will have a set of strict requirements on product quality, raw materials, packaging, etc., in order to protect the safety of consumers. Therefore, relevant food manufacturers will have strict requirements on their own products. Color, taste, packaging, and quality are strictly controlled. In food production, problems such as odor in products often occur. To deal with such odor, most manufacturers will choose healthy, non-toxic, harmless, and non-irritating odor products. Activated carbon is used to purify these gases and works extremely well.

Activated carbon can be used for sewage treatment and air purification. It is also very effective in removing earthy smells and odors from alcohol, beverages, and tap water.

The main reason why activated carbon can remove odor is because it has a special microporous structure. These micropores constitute a very large specific surface area of activated carbon. Under a certain temperature and pressure, activated carbon absorbs some gases through micropores, especially polar gases, into its pores, thereby greatly reducing the content of these gases in the air and playing a purifying role.

Activated carbon adsorbs these gases, strong adsorption is called "chemical adsorption", and weak adsorption is called "physical adsorption". Most physical adsorption is reversible, while some chemical adsorption is reversible and some is irreversible. Irreversible adsorption is non-renewable and will deactivate the activated carbon. At this time, the activated carbon can only be replaced.

When the activated carbon is saturated with adsorption, it loses its adsorption effect (invalid). At this time, heating is required to desorb the adsorbed gas, thereby restoring the activity of the activated carbon and allowing it to be reused.