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: jiraporn.jo@kmitl.ac.th

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.