<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The objective of the paper was, inter alia, to determine the impact of coffee grounds on the heat of combustion of their combination with other biological materials. Research on the heat of combustion and calculations of the calorific value were carried out with the use of a KL-12 Mn calorimeter according to the technical specifications and standards PN-81/G–04513 i PN-ISO 1928:2002. Coffee grounds, tea grounds, pine wood and yellow wheat straw were used in the research. The heat of combustion of particular substrates was determined and then their mixtures with coffee grounds in the following proportion were prepared: 75% substrate – 25% coffee grounds, 50% substrate – 50% coffee grounds, 25% substrate – 75% coffee grounds. Calorific value of particular substrates was increasing with the amount of added coffee grounds. Their biggest flow was reported in the mixture of 50%/50% of coffee grounds and wheat straw and the smallest in case of coffee grounds and wood on account of a similar calorific value of both substrates.</p></abstract>

The objective of the paper was, inter alia, to determine the impact of coffee grounds on the heat of combustion of their combination with other biological materials. Research on the heat of combustion and calculations of the calorific value were carried out with the use of a KL-12 Mn calorimeter according to the technical specifications and standards PN-81/G–04513 i PN-ISO 1928:2002. Coffee grounds, tea grounds, pine wood and yellow wheat straw were used in the research. The heat of combustion of particular substrates was determined and then their mixtures with coffee grounds in the following proportion were prepared: 75% substrate – 25% coffee grounds, 50% substrate – 50% coffee grounds, 25% substrate – 75% coffee grounds. Calorific value of particular substrates was increasing with the amount of added coffee grounds. Their biggest flow was reported in the mixture of 50%/50% of coffee grounds and wheat straw and the smallest in case of coffee grounds and wood on account of a similar calorific value of both substrates.

Impact of Coffee Grounds Addition on the Calorific Value of the Selected Biological Materials

Department of Electrical Engineering, Power Engineering, Electronics, and Control Engineering, University of Warmia and Mazury in Olsztyn

Agricultural Engineering

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The objective of the paper was, inter alia, to determine the impact of coffee grounds on the heat of combustion of their combination with other biological...

Impact of Coffee Grounds Addition on the Calorific Value of the Selected Biological Materials

Publié en ligne: 18 juin 2016

Pages: 177 - 183

Reçu: 01 août 2015

Accepté: 01 oct. 2015

DOI: https://doi.org/10.1515/agriceng-2016-0018

Mots clés
coffee grounds, heat of combustion, calorific value, mixture

© 2016 Piotr Sołowiej et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Impact of Coffee Grounds Addition on the Calorific Value of the Selected Biological Materials

Publié en ligne: 18 juin 2016

Pages: 177 - 183

Reçu: 01 août 2015

Accepté: 01 oct. 2015

DOI: https://doi.org/10.1515/agriceng-2016-0018

Mots cléscoffee grounds, heat of combustion, calorific value, mixture

© 2016 Piotr Sołowiej et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Mots clés
coffee grounds, heat of combustion, calorific value, mixture