Optimizing the preparation conditions of activated carbons from olive cake using KOH activation

Activated carbons were prepared from olive cake waste by KOH activation. A full factorial 2³ experimental design was used to optimize their preparation conditions. The factors and levels included are activation temperature (600 and 900℃), activation time (1 and 3 h) and impregnation ratio (1:2 and 1:4). The surface area of the activated carbons was chosen as a measure of the optimization. The surface and pore properties of the activated carbon obtained at the optimum conditions were characterized by nitrogen adsorption, infrared spectroscopy and scanning electron microscopy. Results indicated that all factors and their interactions are significant (p<0.05). A function was used to correlate the surface area of the activated carbons to their preparation conditions with a correlation coefficient of 99.2%. The activated carbon prepared at the optimum conditions has a BET surface area of 672 m²/g and an average pore size of 2.05 nm with micro and mesopore volumes of 81.36 and 18.37%, respectively.