Biosorption of Food Dye onto Gelatin Microspheres: Equilibrium Isotherm and Thermodynamic Analysis

摘要

Gelatin microspheres (GMSs) were prepared by the inverse suspension cross-linking reaction, using glutaraldehyde as the cross-linking reagent. The GMSs was characterised by scanning electron microscopy and FTIR spectra. Langmuir, Freundlich isotherms were used to analyze the adsorption equilibrium of the food red 3 (FR3) onto GMSs and related correlation coefficients have been determined at different temperatures. The adsorption data fitted well with Langmuir isotherm model and the adsorption of FR3 onto GMSs is a favorable process. Thermodynamic parameters such as ΔG°, ΔH° and ΔS° have also been evaluated and it has been proved that the adsorption process is spontaneous and endothermic.