مشخصات پژوهش

In this research study, a novel and highly efficient nanocomposite, ZnFe2O4 nanoparticles decorated with sulfonated melamine, was synthesizedsynthetized and introduced for the removal of tartrazine as an artificial food color. FT-IR, SEM-EDX, XRD, TGA, BET, TEM were used for characterization of the sorbent. The impacts of the main factors on the artrazine removal (%) including pH, amount of nanosorbent, vortex time, and temperature were investigated in which the optimum conditions of 3, 10 mg, 1 min, and 30 °C were obtained respectively and resulted in maximum removal (%) of 100. The studies on the adsorption isotherms affirmed to be appropriately fitted to the Langmuir isotherm with high adsorption capacity of 256.41 mg g-1. The thermodynamic parameters were also appraised and the positive values of ΔH° and ΔS° described the endothermic nature of adsorption. The adsorption of tartrazine followed the pseudo-second order kinetic model. The potential of the method was evaluated in some foodstuffs