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Green Extraction
Published in Francisco J. Barba, Elena Roselló-Soto, Mladen Brnčić, Jose M. Lorenzo, Green Extraction and Valorization of By-Products from Food Processing, 2019
Martina Pérez-Serrano, Tomás Landete-Castillejos, Luis Roca-Pérez, Mladen Brnčić, Suzana Rimac-Brnčić, Jose M. Lorenzo, Francisco J. Marti-Quijal, Francisco J. Barba
By-products from coffee processing can also be considered as potential functional ingredients for the food industry. The coffee husks, peel, and pulp, which comprises nearly 45% of the cherry, are one of the main by-products of coffee agro-industry and might be a valuable material for several purposes, including extraction of caffeine and polyphenols (Bondesson 2015). Other by-products originating from coffee processing, which have been less studied, are the mucilage and the parchment. These compounds also might have a high potential as a source of important ingredients as well (Esquivel and Jiménez 2012; Pérez-Sariñana and Saldaña-Trinidad 2017) (Figure 1.1). Moreover, the spent coffee grounds composting seems to be a practical approach that offers an alternative and direct reuse for this by-product, extendable to other crops, providing value-added vegetable products (Cruz 2014).
Introduction
Published in Kim H. Pries, Jon M. Quigley, Reducing Process Costs with Lean, Six Sigma, and Value Engineering Techniques, 2012
Consider again our office or administrative businesses. This company has a few hundred employees and the company graciously provides these employees with free coffee. The coffee is not that tasty; however, it is capable of getting the employees moving and is much better than no coffee! In the course of a day, the company produces many pots of coffee. The machines are capable of brewing what amounts to three pots of coffee consuming three bags of coffee to fill the entire pot. The spent coffee grounds are unceremoniously dumped into the trash after the pot is empty and an employee then restarts a new pot. Those who raise plants and worms know that coffee grounds are excellent material for compost. Exploration of the use of this waste material at farms, plant nurseries, or worm farms may tell us that money can be made from this residual material. At any rate, reuse of this material could be better for the environment than filling a plastic bag in a landfill.
Integrating Renewable Energy and Biomass into Built Environment
Published in Vladimir Strezov, Hossain M. Anawar, Renewable Energy Systems from Biomass, 2018
Xiaofeng Li, Vladimir Strezov, Hossain M. Anawar
Coffee is a global beverage prepared from roasted coffee beans, with approximately 500 billion cups consumed every year (Yesil and Yilmaz 2013). At Macquarie University alone, more than 900,000 cups of coffee were consumed annually, with substantial quantities of organic waste generated as coffee grounds from this drink (Bean 2013). Due to the lack of significant market value, spent coffee grounds are currently disposed as general waste. In addition to its large amounts of organic compounds, such as fatty acids, lignin, cellulose, and hemicellulose, the disposal of coffee grounds in a landfill potentially raises environmental concerns (Pujol et al. 2013).
Natural dyeing application of used coffee grounds as a potential resource
Published in International Journal of Fashion Design, Technology and Education, 2019
With respect to sustainable practices, to reduce the risk of environmental pollution from harmful wastes, it is possible to reuse coffee grounds before discharging them into the receiving environments. The adaption of used coffee grounds not only focuses on realising higher productivity gains in the consumption of natural dyes, but also should be considered for its use in the efficient management of consumer byproducts. The application of a used coffee ground resource might help to strengthen long-term economic viability and byproducts and promote suitable environmental management strategies to minimise negative impacts caused by the use of chemical textile dyeing materials.
Valorization of spent coffee grounds recycling as a potential alternative fuel resource in Turkey: An experimental study
Published in Journal of the Air & Waste Management Association, 2018
A.E. Atabani, S.M. Mercimek, Sundaram Arvindnarayan, Sutha Shobana, Gopalakrishnan Kumar, Mehmet Cadir, Ala’a H. Al-Muhatseb
It has been also proven that products with 10% and 25% addition of SCG to pure beech wood have resulted in increased calorific values of 19.12 (MJ/kg) and 20.32 (MJ/kg) compared with 18.77 (MJ/kg) of pure beech wood Ciesielczuk et al., 2015). This indicates that spent coffee grounds can be used as an additive to alternative solid fuels (Ciesielczuk et al., 2015), therefore contributing to limiting biodegradable waste sent to landfill sites and causing an increase in calorific values of produced briquettes.