E3S Web Conf.
Volume 187, 2020The 13th Thai Society of Agricultural Engineering International Conference (TSAE 2020)
|Number of page(s)||8|
|Section||Energy and Environment|
|Published online||08 September 2020|
Effect of torrefaction temperature on energy properties of spent coffee ground
King Mongkut’s Institute of Technology Ladkrabang, Faculty of Engineering,
Department of Agricultural Engineering, Thailand
* Corresponding author: email@example.com
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.
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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