Assessment of potato surpluses as eco-friendly adsorbent for removal of Orange II: optimization and kinetic modelling at different pH values.

Orange II, an azo dye used in textile and leather industries, is toxic and contributes to reducing dissolved oxygen in water. In this sense, agri-food waste adsorbents offer efficient, cost-effective dye removal. In this study, potato surpluses were evaluated as adsorbents for the removal of Orange II at 22 °C and pH values between 4 and 9. The adsorbents were characterized by their morphology, elemental composition, infrared spectra, and point of zero charge. Adsorption isotherms were analysed using Langmuir and Freundlich models, revealing that the Langmuir equation (0.933 < r > 0.882) better described the adsorption process compared to the Freundlich model (0.909 < r > 0.852). The maximum adsorption capacity at pH 4 was 1.1 and 2.3 times higher than at pH 7 and 9, respectively. This increased capacity at pH 4 was due to favourable electrostatic interactions between the cationic adsorbent surface and the anionic dye. A kinetic model was developed to understand the adsorption dynamics of Orange II, demonstrating high accuracy with coefficients of determination (r) exceeding 0.99 across various pH values. The predictions of the kinetic model aligned well with the Langmuir isotherm results, indicating a strong theoretical foundation. The critical contact time required to achieve the minimum adsorbent concentration necessary for meeting a discharge limit of 14.7 mg L was determined using both the Langmuir and kinetic models. Simulation profiles showed that when the adsorbent concentration was increased from 12 to 40 g L, the contact time necessary to achieve the discharge limit decreased from 26 to 3.35 h, highlighting the trade-off between contact time and cost. This study offers a cost-effective solution for wastewater treatment and presents a robust model for optimizing batch adsorption processes, marking a significant advancement in using potato surpluses for dye removal.