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Orientador(es)
Resumo(s)
Coffee is one of the most widely used beverages. An estimated 3.5 billion cups of coffee are drunk worldwide every day. In EU alone, for the period 2011-2013, 2.5 Mt of coffee were consumed. Taking into consideration that the production of coffee in 2015 was approximately 9 Mt and that from each kg of coffee 0.91 kg of solid waste is produced, the importance of a further valorization of this residue becomes obvious. In recent years, the biorefinery concept has been identified as the most promising route for employment of the full potential of a biomass by maximizing its conversion into high value products. Its main bottleneck, however, is how to extract the energy and non- energy compounds from the biomass without damaging one or more of the components, e.g. those which are heat sensitive. Spent coffee grounds (SCGs) contain large amounts of fatty acids, lignin, cellulose, hemicellulose, etc. and can be exploited as an excellent source of value-added energy and non-energy related products (e.g, antioxidants and other functional additives).
Descrição
Palavras-chave
Coffee Co-solvents
Contexto Educativo
Citação
COELHO, José P.; [et al] – Influence of co-solvents on the supercritical extraction kinetics of spent coffee grounds: experimental and modelling studies. In 17th European Meeting on Supercritical Fluids (EMSF 2019). Ciudad Real, Espanha. Institute of Chemical and Environmental Technology (ITQUIMA), 2019. Pp. 39-40
Editora
Institute of Chemical and Environmental Technology (ITQUIMA)