COMBUSTÍVEL SÓLIDO A PARTIR DE BIOMASSA RESIDUAL DE BORRA DE CAFÉ, CASCA DE ARROZ E CASCA DE BATATA

Autores

  • Rachel Faverzani Magnago UNISUL - UNIVERSIDADE DO SUL DE SANTA CATARINA
  • Guilherme Domingos Garcia UNISUL - Universidade do sul de Santa Catarina
  • Diego Valdevino Marques UNISUL - Universidade do sul de Santa Catarina
  • Izoé Daysi Pedroso UNISUL - Universidade do sul de Santa Catarina
  • Kênia Alexandra Costa Hermann UNISUL - Universidade do sul de Santa Catarina
  • Nathan Roberto Lohn Pereira UNISUL - Universidade do sul de Santa Catarina
  • Simone Perroni Mazon UNISUL - Universidade do sul de Santa Catarina
  • Susana Claudete Costa UNISUL - Universidade do sul de Santa Catarina

DOI:

https://doi.org/10.29183/2447-3073.MIX2019.v5.n2.43-53

Palavras-chave:

Biocombustível sólido, Biomassa residual, Borra de café, Batata inglesa

Resumo

A borra de café é um resíduo de biomassa que geralmente se tem desprezado o seu valor energético, mas acessível para a conversão em combustível. O objetivo deste trabalho foi avaliar as propriedades de cinco espécimes produzidas com borra de café (passado e/ou expresso), com e sem casca de arroz, e com casca de batata inglesa. A casca de batata foi moída com 70 mL de água, misturada com outros resíduos de biomassas e aquecidos por 15 min, após moldagem permaneceram em estufa por 48 h a 50° C. Para todos os espécimes foram determinados teor de umidade, teor de cinza, poder calorífico superior (PCS) e inferior (PCI), resistência mecânica e monitorado a cor da fumaça. Os valores de PCS e PCI foram entre 15,45-17,02 MJ/Kg e 13,99-15,67 MJ/Kg, respectivamente. A fumaça liberada durante a queima foi branca (Ringilmann 2-3) e apresentaram resistência mecânica adequada para manipulação, transporte e armazenamento. Os combustíveis sólidos apresentados mostram-se capazes de desempenhar satisfatoriamente a substituição das fontes caloríficas tradicionais, comparando-se inclusive aos tradicionais briquetes de carvão e lenha.

Referências

AKKERMAN, Renzo; FARAHANI, Poorya; GRUNOW, Martin. Quality, safety and sustainability in food distribution: a review of quantitative operations management approaches and challenges. OR Spectrum, v. 32, p. 863-904, 2010.

ALMEIDA, Luciana Florêncio de; ZYLBERSZTAJN, Decio. Key success factors in the brazilian coffee agrichain: Present and future challenges. International Journal on Food System Dynamics, v. 8, n. 1, p. 217–222, 2017.

CAETANO, Nídia Sá; SILVA, Vania; MATA, Tereza. Valorization of coffee grounds for biodiesel production. Chemical Engineering Transactions, v. 26, p. 267-272, 2012.

CAETANO, Nidia Sá; SILVA, Vania; MATA, MELO, Ana Carolina; MATA, Tereza Maria. Potential of spent coffee grounds for biodiesel production and other applications. Chemical Engineering Transactions, v. 35, p. 1063-1068, 2014.

CAMPOS-VEGA, Racio; LOARCA-PINA, Guadalupe; VERGARA-CASTAÑEDA, Haydé; OOMAH, Dave. Spent coffee grounds: A review on current research and future prospects. Trends in Food Science & Technology, v. 45, n. 1, p. 24-36, 2015.

CHABADA, Lukas; DREYER, Heidi Carin; ROMSDAL, Anita; POWELL, Daryl John. Sustainable Food Supply Chains: Towards a Framework for Waste Identification. International Federation for Information Processing, v. 397, p. 208-215, 2013.

DIAS, Jose Manuel Cabral de Sousa; SOUZA, Daniela Tatiane de; BRAGA, Melissa; ESQUIAGOLA, Marcia Mitiko Onoyama; MIRANDA, Cesar Heraclides Behling; BARBOSA, Patricia Flavio Dias; ROCHA, Jose Dilcio. Produção de briquetes e péletes de resíduos agrícolas, agroindustriais e florestais, Empresa Brasileira de Pesquisa Agropecuária (Embrapa), Brasília, Distrito Federal, Brasil, 2012.

ESQUIVEL, Patrícia; JIMÉNEZ, Victor. Functional properties of coffee and coffee by-products. Food Research International, v. 46, n. 2, p. 488-495, 2012.

FAO. Food and Agriculture Organization. Save Food: Global Initiative on Food Loss and Waste Reduction, 2013. Disponível em http://www.fao.org/save-food/pt/. Acesso em: 28 out. 2018.

FULLER, Malcolm. The Encyclopedia of Farm Animal Nutrition. CABI Publishing, Oxon UK, p. 111. 2004.

GARCÍA-GUTIÉRREZ, Nataly; MALDONADO-CELIS, Maria Elena; ROJAS-LÓPEZ, Mauricio; LOARCA-PIÑA, Guadalupe Flavia; CAMPOS-VEGA, Racio. The fermented non-digestible fraction of spent coffee grounds induces apoptosis in human colon cancer cells (SW480). Journal of Functional Foods, v. 30, p. 237-246, 2017.

GARNETT, Tara. Where are the best opportunities for reducing greenhouse gas emissions in 747 the food system (including the food chain)? Food Policy, v. 36, p. 23-32, 2011.

GIROTTO, Francesca; ALIBARDI, Luca; COSSU, Raffaello. Food waste generation and industrial uses: A review. Waste Management, v. 45, p. 32-41, 2015.

GIROTTO, Francesca; PIVATO, Alberto; COSSU, Raffaello; NKENG, George Elambo; LAVAGNOLO, Maria Cristina. The broad spectrum of possibilities for spent coffee grounds valorisation. Journal of Material Cycles and Waste Management, v. 20, n. 1, p. 695-701, 2018.

HOOGE, Ilona; DULM, Everton; TRIJP, Hans. Cosmetic Specifications in the Food Waste Issue: Supply Chain Considerations and Practices Concerning Suboptimal Food Products. Journal of Cleaner Production, v. 183, p. 698-709, 2018.

HUSSAIN, Mubshar; FAROOQ, Muhammad; NAWAZ, Ahmad. Biochar for crop production: potential benefits and risks. J. Soil. Sediments, v. 17, p. 685-716, 2017.

ICO. International Coffee Organization, 2018. Disponível em: http://www.ico.org/ Acesso em: 30 out. 2018.

JANISSEN, Brendan; HUYNH, Tien. Chemical composition and value-adding applications of coffee industry by-products: A review. Resources, Conservation and Recycling, v. 128, p. 110-117, 2018.

JENKINS, Rhodri; STAGEMAN, Natasha; FORTUNE, Christopher; CHUCK, Christopher. Effect of the type of bean, processing, and geographical location on the biodiesel produced from waste coffee grounds. Energy & Fuels, v. 28, n. 2, p. 1166-1174, 2014.

JEFFERY, Simon; ABALOS, Diego; PRODANA, Marija; BASTOS, Ana Catarina; van GROENIGEN, Jan Willem; HUNGATE, Bruce; VERHEIJEN, Frank. Biochar boosts tropical but not temperate crop yields. Environ. Res. Lett., v. 12, 053001, 2017.

KANG, Sae Byul; OH, Hong Yuong; KIM, Jong Jin; CHOI, Kyu Sung. Characteristics of spent coffee ground as a fuel and combustion test in a small boiler (6.5 kW). Renewable Energy, v. 113, p. 1208-1214, 2017.

KARMEE, Sanjib Kumar. A spent coffee grounds based biorefinery for the production of biofuels, biopolymers, antioxidants and biocomposites. Waste Management, v. 72, p. 240-254, 2017.

KOURMENTZA, Constantina; ECONOMOU, Christina; TSAFRAKIDOU, Panagiota; KORNAROS, Michael. Spent coffee grounds make much more than waste: Exploring recent advances and future exploitation strategies for the valorization of an emerging food waste stream. Journal of Cleaner Production, v. 172, p. 980-992, 2018.

KOVALCIK, Adriana; OBRUCA, Stanislav; MAROVA, Ivana. Valorization of spent coffee grounds: A review. Food and Bioproducts Processing, v. 110, p. 104–119. 2018.

LIN, Carol Sze Ki; PFALTZGRAFF, Lucie; HERRERO-DAVILA, Lorenzo; MUBOFU, Egid; ABDERRAHIM, Solhy; CLARK, James; KOUTINAS, Nikolaos Kopsahelis; STAMATELATOU, Katerina; DICKSON, Fiona; THANKAPPAN, Samarthia; MOHAMED, Zahouily; BROCKLESBY, Robert; LUQUE, Rafael. Food waste as a valuable resource for the production of chemicals, materials and fuels. Current situation and global perspective. Energy & Environmental Science, v. 6, n. 2, p. 426-464, 2013.

MATA, Tereza; MARTINS, Anetekhai; CAETANO, Nídia. Bio-refinery approach for spent coffee grounds valorization. Bioresource Technology, v. 247, p. 1077-1084, 2018.

MARTINEZ-SAEZ, Nuria; GARCÍA, Alba Tamargo; PÉREZ, Inés Domínguez; REBOLLO-HERNANZ, Miguel; MESÍAS, Marta; MORALES, Francisco; MARTÍN-CABREJAS, Maria; CASTILLO, Maria Dolores del. Use of spent coffee grounds as food ingredient in bakery products. Food Chemistry, v. 216, p. 114-122, 2017.

MENEGHELLI, Caroline Merlo; MONACO, Paola Alfonsa Vieira Lo; HADDADE, Ismail Ramalho; MENEGHELLI, Lorena Aparecida Merlo; KRAUSE, Marcelo Rodrigo. Resíduo da secagem dos grãos de café como substrato alternativo em mudas de café Conilon. Coffee Science, v. 11, n. 3, p. 330-335, 2016.

MOHAN, Dinesh; ABHISHEK, Kumar; SARSWAT, Ankur; PATEL, Manvendra; SINGH, Prachi; PITTMAN, Charles. Biochar production and applications in soil fertility and carbon sequestration–a sustainable solution to crop-residue burning in India. RSC. Adv., v. 8, p. 508-520, 2018.

MURTHY, Pushpa; NAIDU, Mandhava. Sustainable management of coffee industry by-products and value addition—A review. Resources, Conservation and Recycling, 66, 45-58, 2012.

ONU. Organização das Nações Unidas, 2015. Objetivos do Desenvolvimento Sustentável da ONU. Disponível em: https://nacoesunidas.org/conheca-os-novos-17-objetivos-de-desenvolvimento-sustentavel-da-onu). Acesso em: 30 out. 2018.

PAGE, Julio; ARRUDA, Neusa; FREITAS, Suely Pereira. Crude ethanolic extract from spent coffee grounds: Volatile and functional properties. Waste Management, v. 69, p. 463-469, 2017.

PANUSA, Alessia; ZUORRO, Antonio; LAVECCHIA, Roberto; MARROSU, Giancarlo; PETRUCCI, Rita. Recovery of natural antioxidants from spent coffee grounds. Journal of Agricultural and Food Chemistry, v. 61, n. 17, p. 4162-4168, 2013.

PESHEV, Dimitar; MITEV, Dimitar; PEEVA, Ludmila; PEEV, Georgi. Valorization of spent coffee grounds–A new approach. Separation and Purification Technology, v. 192, p. 271-277, 2018.

PILUSA, Tsietsi; HUBERTS, Robert; MUZENDA, Edison. Emissions analysis from combustion of eco-fuel briquettes for domestic applications. Journal of Energy in Southern Africa, v. 24, n. 4, p. 30-36, 2013.

RIBEIRO, Helena; ALLEGRO, Margherita; MARTO, Joana; PEDRAS, Bruno; OLIVEIRA, Nuno; PAIVA, Alexandre; BARREIROS, Susana; GONÇALVES, Lidia; SIMÕES, Pedro Miguel Calado. Converting Spent Coffee Grounds into Bioactive Extracts with Potential Skin Antiaging and Lightening Effects. ACS Sustainable Chemistry & Engineering, v. 6, n. 5, p. 6289–6295, 2018.

RODRIGUES, Francisca; NUNES, Maria Antónia da Mota; OLIVEIRA, Maria Beatriz Prior Pinto. Applications of recovered bioactive compounds in cosmetics and other products. In Handbook of Coffee Processing By-Products: Sustainable Applications, 2017.

SANTINATO, Felipe; TICLE, Rodrigo; SANTINATO, Roberto; FERNANDES, André Luis Teixeira. Redução da adubação mineral do cafeeiro Arábica com a utilização de palhas de café. Coffee Science, v. 8, n. 3, p.324-336, 2014.

SCHERHAUFER, Susan; MOATES, Guilherme; HARTIKAINEN, Hans; WALDRON, Keyla; OBERSTEINER, Geron. Environmental impacts of food waste in Europe. Waste Management, v. 77; p. 98–113, 2018.

SOARES, Guilherme; SOARES, Victor; SOARES, Sammy Fernandes; DONZELES, Sérgio Maurício Lopes; MORELI, Aldemar Polonini; ROCHA, Aledir; PREZOTTI, Luiz. Efeito da água residuária do café em plantas de milho. Simpósio de Pesquisa dos Cafés do Brasil. Águas de Lindóia, São Paulo, 2007.

SOARES, Sammy Fernandes; DONZELES, Sérgio Maurício Lopes; DONZELES, Guilherme Fernandes Soares; MORELI, Aldemar Polonini. Utilização da água residuária do processamento dos frutos do cafeeiro em alface. VI Simpósio de Pesquisa dos Cafés do Brasil. Vitória, Espírito Santo, 2009.

THENEPALLI, Thriveni; RAMAKRISHNA, Ramakrishna; AHN, Ji-Whan. Environmental Effect of the Coffee Waste and Anti-Microbial Property of Oyster Shell Waste Treatment. 에너지공학, v. 26, n. 2, p. 39-49, 2017.

THYBERG, Krista; TONJES, David. Drivers of food waste and their implications for sustainable policy development. Resources, Conservation and Recycling, v. 106. p. 110-123, 2016.

TUCKER, Catherine. Coffee Culture: Local Experiences, Global Connections. Taylor & Francis, 2011.

SINGH, Rishikesh; BABU, Nagendra; KUMAR, Rabindra; SRIVASTAVA, Pratap; SINGH, Pardeep; RAGHUBANSHI, Akhilesh Singh. Multifaceted application of crop residue biochar as a tool for sustainable agriculture: An ecological perspective. Ecol. Eng., v. 77, p. 324-347, 2015.

VÁZQUEZ-SÁNCHEZ, Kenia; MARTINEZ-SAEZ, Nuria; REBOLLO-HERNANZ, Miguel; DEL CASTILLO, Maria Dolores, GAYTÁN-MARTÍNEZ, Marcela; CAMPOS-VEGA, Rocio. In vitro health promoting properties of antioxidant dietary fiber extracted from spent coffee (Coffee arabica L.) grounds. Food chemistry, v. 261, p. 253-259, 2018.

ZHANG, Lu; SUN, Xiangyang. Using cow dung and spent coffee grounds to enhance the two-stage co-composting of green waste. Bioresource technology, v. 245, p. 152-161, 2017.

Downloads

Publicado

2019-07-05

Como Citar

Magnago, R. F., Domingos Garcia, G., Marques, D. V., Pedroso, I. D., Costa Hermann, K. A., Lohn Pereira, N. R., Perroni Mazon, S., & Costa, S. C. (2019). COMBUSTÍVEL SÓLIDO A PARTIR DE BIOMASSA RESIDUAL DE BORRA DE CAFÉ, CASCA DE ARROZ E CASCA DE BATATA. IX Sustentável, 5(2), 43–53. https://doi.org/10.29183/2447-3073.MIX2019.v5.n2.43-53

Artigos mais lidos pelo mesmo(s) autor(es)