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Experimental studies on mass transfer during convective drying of spent coffee grounds generated in the soluble coffee industry

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Abstract

Drying is a very important stage in the treatment of spent coffee grounds destined to biofuels production. The mass transfer during the convective drying of spent coffee grounds generated in the soluble coffee industry is analyzed. An experimental design from sixteen isothermal drying experiments for different sample thicknesses (5 mm, 10 mm, 15 mm and 20 mm) and drying air temperatures (100 °C, 150 °C, 200 °C and 250 °C) using a drying air velocity of 1 m s−1 was proposed. Drying times, drying rates and effective diffusivity coefficients were obtained. Drying curves were fitted with the main mathematical model proposed in the literature, and the drying rates were studied from the moisture ratio and the drying air temperature. Constant and time-dependence effective diffusivity was evaluated using polynomial surface models. Drying times range between 18 min (test at 5 mm and 250 °C) and 3 h (test at 20 mm and 100 °C). Drying rate and effective diffusivity values were found between 0.0000226 and 0.001722 s−1 and 1.79 × 10−9 and 29.1 × 10−9 m2 s−1, respectively. The main differences between these experiments and those carried out by the same authors about the drying of spent coffee grounds obtained in the services sector were studied and analyzed.

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Abbreviations

a 0, a 1, a 2, a 3, a 4, a 5, a 6, a 7, a 8 :

Coefficients of the polynomial surface model

a, b, c, d, e, f, k, k 0, k 1, n :

Coefficients of the thin-layer drying kinetics mathematical model

d p :

Particle size (mm)

D eff :

Effective diffusivity (m2 s−1)

DR:

Drying rate (s−1)

Fo:

Fourier number

L :

Thickness of the slab (m)

N :

Number of data

R 2 :

Coefficient of determination

RMSE:

Root-mean-square error

SCG-SCI:

Spent coffee grounds generated in the soluble coffee industry

SCG-SS:

Spent coffee grounds generated in the service sector

t :

Time (s)

T :

Temperature (°C, K)

v :

Velocity (m s−1)

x :

Spatial dimension of mass transport (m)

X e :

Equilibrium moisture content (kg moisture kg−1 dry matter)

X 0 :

Initial moisture content (kg moisture kg−1 dry matter)

X t :

Moisture content at time t (kg moisture kg−1 dry matter)

XR:

Dimensionless moisture ratio

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Acknowledgements

This work has been conducted with the financial support of the Spanish “Consejería Andaluza de Innovación, Ciencia y Empresa” through the research projects AGR-6131 (“Modelado y Control de secadero rotativo de orujo”) and AGR-6509 (“Producción de biocombustible utilizando hueso de aceituna y residuos de poda de olivo”) as part of the research program “Proyectos de Excelencia de la Junta de Andalucía 2010-2014.” The authors gratefully acknowledge the financial support provided. The authors gratefully acknowledge to the University of Valladolid (Spain), the contribution of the industrial spent coffee grounds as well.

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Authors and Affiliations

  1. Department of Mechanical and Mining Engineering, Escuela Politécnica Superior de Jaén, University of Jaén, Campus Las Lagunillas s/n, 23071, Jaén, Spain

    Francisco J. Gómez-de la Cruz, José M. Palomar-Carnicero & Fernando Cruz-Peragón

  2. Escuela Nacional de Estudios Superiores Juriquilla, UNAM, 76230, Queretaro, Mexico

    Quetzalcoatl Hernández-Escobedo

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  1. Francisco J. Gómez-de la Cruz
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  3. Quetzalcoatl Hernández-Escobedo
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  4. Fernando Cruz-Peragón
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Correspondence to Francisco J. Gómez-de la Cruz.

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Gómez-de la Cruz, F.J., Palomar-Carnicero, J.M., Hernández-Escobedo, Q. et al. Experimental studies on mass transfer during convective drying of spent coffee grounds generated in the soluble coffee industry. J Therm Anal Calorim 145, 97–107 (2021). https://doi.org/10.1007/s10973-020-09600-3

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