Experimental Study Of Minimum Ignition Temperature Of Spent Coffee Grounds
نویسندگان
چکیده
منابع مشابه
Chemical, Functional, and Structural Properties of Spent Coffee Grounds and Coffee Silverskin
Spent coffee grounds (SCG) and coffee silverskin (CS) represent a great pollution hazard if discharged into the environment. Taking this fact into account, the purpose of this study was to evaluate the chemical composition, functional properties, and structural characteristics of these agroindustrial residues in order to identify the characteristics that allow their reutilization in industrial ...
متن کاملExtraction of polysaccharides by autohydrolysis of spent coffee grounds and evaluation of their antioxidant activity.
The extraction of polysaccharides by autohydrolysis of spent coffee grounds (SCG) was studied. Experimental assays were performed using different temperatures (160-200°C), liquid/solid ratios (5-15ml water/g SCG) and extraction times (10-50min) in order to determine the conditions that maximize the extraction of polysaccharides with high antioxidant activity. Autohydrolysis was demonstrated to ...
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This study has explored the feasibility of using spent coffee grounds as a good supporting material for the Paenibacillus chitinolyticus CKS1 cellulase immobilization. An optimal operational conditions in a batch-adsorption system were found to be: carrier mass of 12 g/L, under the temperature of 45 °C and no pH adjustments. The immobilization yield reached about 71%. An equilibrium establishme...
متن کاملCharacterization of polysaccharides extracted from spent coffee grounds by alkali pretreatment.
Spent coffee grounds (SCG), obtained during the processing of coffee powder with hot water to make soluble coffee, are the main coffee industry residues and retain approximately seventy percent of the polysaccharides present in the roasted coffee beans. The purpose of this study was to extract polysaccharides from SCG by using an alkali pretreatment with sodium hydroxide at 25°C, and determine ...
متن کاملCarotenoids of lettuce (Lactuca sativa L.) grown on soil enriched with spent coffee grounds.
The impact of spent coffee grounds on carotenoid and chlorophyll content in lettuce (Lactuca sativa L. var. capitata) was evaluated. A greenhouse pot experiment was conducted with spent coffee amounts ranging from 0% to 20% (v/v). All evaluated pigments increased proportionally to spent coffee amounts. Lutein and β-carotene levels increased up to 90% and 72%, respectively, while chlorophylls in...
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ژورنال
عنوان ژورنال: TRANSACTIONS of the VŠB – Technical University of Ostrava, Safety Engineering Series
سال: 2015
ISSN: 1805-3238
DOI: 10.1515/tvsbses-2015-0006