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Physicochemical characterization of coffee parchment of species Coffea arabica variety Castillo®

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dc.contributor.author Campuzano, Francisco
dc.contributor.author Escobar, Diana Marcela
dc.contributor.author L., Ana María Torres
dc.date.accessioned 2024-10-09T22:26:43Z
dc.date.available 2024-10-09T22:26:43Z
dc.date.issued 2024-07-03
dc.identifier.citation CAMPUZANO, F.; ESCOBAR, D. M.; TORRES L., A. M. Physicochemical characterization of coffee parchment of species Coffea arabica variety Castillo®. Coffee Science, Lavras, v. 19, p. e192182, 2024. Disponível em: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/2182. Acesso em: 7 oct. 2024. pt_BR
dc.identifier.issn 1984-3909
dc.identifier.uri https://doi.org/10.25186/.v19i.2182 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/14664
dc.description.abstract Coffee parchment is one of the most abundant wastes from coffee processing in Colombia, representing 5.8% of dry weight of the berry. This waste has been scarcely characterized, then this work is a complete physicochemical characterization of coffee parchment of the species Coffea arabica variety Castillo®. The coffee parchment composition was studied, determining the fractions of cellulose (49 %), hemicellulose (21 %), lignin (28 %), and inorganics (3 %) presented. Also, FTIR analysis was made to explore the different functional groups of the constituent molecules and confirm their presence, likewise the thermal profile was determined to confirm the composition and explore the thermal stability of this waste. Crystallinity was determined by the Segal method using XRD. A morphological analysis by SEM and a granulometric analysis of this raw material is also presented. All these analyses are important for proposing alternative uses of coffee parchment, such as obtaining cellulose. pt_BR
dc.format pdf pt_BR
dc.language.iso en pt_BR
dc.publisher Universidade Federal de Lavras pt_BR
dc.relation.ispartofseries Coffee Science;v. 19, e192182, 2024;
dc.rights Open access pt_BR
dc.subject Coffee parchment pt_BR
dc.subject Compositional analysis pt_BR
dc.subject FTIR pt_BR
dc.subject XRD pt_BR
dc.subject TGA pt_BR
dc.subject.classification Cafeicultura::Resíduos e subprodutos do café pt_BR
dc.title Physicochemical characterization of coffee parchment of species Coffea arabica variety Castillo® pt_BR
dc.type Artigo pt_BR

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