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Effect of torrefaction temperature on energy properties of spent coffee ground
Author(s)
Date Issued
September 8, 2020
Type
Conference Paper
Abstract
The aim of this research was to investigate the effect of torrefaction temperature on 4 energy properties as high heating value (HHV), enhancement factor, solid yield, and energy yield of spent coffee ground (SCG). Four different torrefaction temperatures (200, 250, 300, and 350°C) were selected. Torrefaction process was conducted at the heating rate of 10°C/min. HHV and enhancement factor were the highest when SCG was torrefied at the highest temperature of 350°C. However, at this temperature, solid and energy yields were the lowest. Torrefaction temperature highly affected these four energy properties with R of higher than 0.9. Regression models representing the relationship between torrefaction temperature and HHV and energy yield were HHV = 0.0519T+15.917, R2 = 0.9483 and energy yield =-0.2743T+155.1, R2 = 0.9976. These models are helpful for prediction of the energy properties of SCG undergoing torrefaction process in the studied temperature range.
Citation
E3s Web of Conferences, 187, 2020