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  • 标题:Analysis of thermal properties of coffee grounds left over from coffee percolation
  • 本地全文:下载
  • 作者:Szymon Głowacki ; Weronika Tulej ; Mariusz Sojak
  • 期刊名称:E3S Web of Conferences
  • 印刷版ISSN:2267-1242
  • 电子版ISSN:2267-1242
  • 出版年度:2020
  • 卷号:154
  • 页码:1-7
  • DOI:10.1051/e3sconf/202015403004
  • 出版社:EDP Sciences
  • 摘要:Coffee is one of the most popular beverages worldwide. The goal of this work is an estimation of the qualities of waste coffee grounds as a material used in biofuel production. There were selected two most popular coffee beans mixtures: arabica and arabica with robusta, as well as chocolate-flavoured coffee and green coffee (unroasted coffee beans). All types of coffee had approximately the same ash value its average oscillating between 2,59-3,21%. Calorific value of the dried waste coffee grounds after coffee percolation places it among very good energy materials.
  • 其他摘要:Coffee is one of the most popular beverages worldwide. The goal of this work is an estimation of the qualities of waste coffee grounds as a material used in biofuel production. There were selected two most popular coffee beans mixtures: arabica and arabica with robusta, as well as chocolate-flavoured coffee and green coffee (unroasted coffee beans). All types of coffee had approximately the same ash value its average oscillating between 2,59-3,21%. Calorific value of the dried waste coffee grounds after coffee percolation places it among very good energy materials
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