Drying of spent coffee grounds in a cyclonic dryer

Authors

  • Jefferson Luiz Gomes Corrêa Universidade Federal de Lavras Departamento de Ciência dos Alimentos
  • Johnson Clay Pereira Santos Universidade Federal de Viçosa Departamento de Ciência e Tecnologia de Alimentos Viçosa, MG
  • Bruno Elyezer Fonseca Universidade Federal de Lavras Departamento de Ciências da Computação
  • Ana Gabriela da Silva Carvalho Universidade Estadual de Campinas Faculdade de Engenharia de Alimentos Departamento de Engenharia de Alimentos. Campus UNICAMP Campinas, SP

DOI:

https://doi.org/10.25186/cs.v9i1.544

Keywords:

Heat-mass transfer, biomass, physical characterization of spent coffee grounds, gas-solid flow

Abstract

Spent coffee grounds is a byproduct from the soluble coffee company. Besides its use as animal feed or lipid source, it presents a high potential as biofuel. Whatever the application, to be useful, the product has to loose great part of its moisture content. The drying of spent coffee grounds in a cyclonic dryer was studied in the present work. Based on a experimental design, the effects of temperature of the air (Ta) (59 to 271 ºC) and of the ratio mass flow rate of spent coffee grounds to mass flow rate of air (Wc/Wa) (0.1 to 3.6) on the moisture reduction (Mr) and average residence time of the particles on the cyclonic dryer (APRT) were studied. It was observed an inverse relation between Mr and the ratio Wc/Wa and a direct relation between Mr and Ta. Regarding the APRT, it presented an inverse relation to Wc/Wa. Additionally, the characterization of the spent coffee grounds was performed with respect to the centesimal composition, density and granulometric distribution. It was observed increasing the density and particle size with moisture increasing. It was shown that the cyclone could be an efficient dryer for particulate solids with the advantages of high moisture reduction within short residence time.

Author Biographies

Jefferson Luiz Gomes Corrêa, Universidade Federal de Lavras Departamento de Ciência dos Alimentos

Engenheiro Químico, Doutor em Engenharia Mecânica, Professor do Depto de Ciência dos Alimentos, curso de Engenharia de Alimentos. Professor permanente dos cursos de pós graduação em Ciências dos Alimentos e Engenharia Agricola da UFLA

Johnson Clay Pereira Santos, Universidade Federal de Viçosa Departamento de Ciência e Tecnologia de Alimentos Viçosa, MG

Engenheiro de Alimentos, Mestre em Ciência dos Alimentos

Bruno Elyezer Fonseca, Universidade Federal de Lavras Departamento de Ciências da Computação

Estudande de graduação em Engenharia de Controle e Automação

Ana Gabriela da Silva Carvalho, Universidade Estadual de Campinas Faculdade de Engenharia de Alimentos Departamento de Engenharia de Alimentos. Campus UNICAMP Campinas, SP

Engenheira de Alimentos

Mestre em Engenharia de Alimentos

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Published

2014-03-30

How to Cite

CORRÊA, J. L. G.; SANTOS, J. C. P.; FONSECA, B. E.; CARVALHO, A. G. DA S. Drying of spent coffee grounds in a cyclonic dryer. Coffee Science - ISSN 1984-3909, v. 9, n. 1, p. 68-76, 30 Mar. 2014.

Issue

Vol. 9 No. 1 (2014)

Section

Articles

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