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A study on bioethanol production from cashew apple pulp and coffee pulp waste
Biomass and Bioenergy, 2011Abstract Bioethanol production from dry cashew apple pulp and coffee pulp was investigated. The pulp was digested with 2% sulfuric acid and subjected to high pressure (15 psi) cooking at 120 °C for 10 min followed by further 1 and a half hour pressure cooking at 90 °C to solubilize the pulp.
C Vaman Rao
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Accelerated coffee pulp composting
Biodegradation, 1997The effect of two abundant, easily available and very low-cost agro-industrial organic residues, i.e., filter cake from the sugar industry and poultry litter, on the composting stabilization time of coffee pulp and on the quality of the produced compost, was evaluated.
G, Sánchez, E J, Olguín, G, Mercado
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Agricultural Wastes, 1980
Abstract Coffee pulp is a by-product of coffee processing representing about 40% by weight of the ripe coffee fruit. In this paper results of coffee pulp pressing experiments are presented and discussed. Pressing trials were carried out with a batch hydraulic press and evaluated by calculation of two parameters, juice yield and extracted solids ...
Carlos Rolz +3 more
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Abstract Coffee pulp is a by-product of coffee processing representing about 40% by weight of the ripe coffee fruit. In this paper results of coffee pulp pressing experiments are presented and discussed. Pressing trials were carried out with a batch hydraulic press and evaluated by calculation of two parameters, juice yield and extracted solids ...
Carlos Rolz +3 more
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Biological pretreatment of coffee pulp
Biological Wastes, 1988Abstract The presence of several antiphysiological factors limit the use of coffee pulp in monogastric and ruminant feeding. Among these the characteristics of its lignocellulosic fraction is important. Twenty-six white rot fungi were grown under solid substrate conditions, using previously ensiled and pressed coffee pulp without adding additional ...
C. Rolz, R. de León, M.C. de Arriola
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Biotechnology Letters, 1981
Coffee pulp, traditionally considered a highly polluting waste, is evaluated for its potential as biogas substrate via anaerobic digestion. The fibrous nature of the material required long retention times.
J. F. Calzada +6 more
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Coffee pulp, traditionally considered a highly polluting waste, is evaluated for its potential as biogas substrate via anaerobic digestion. The fibrous nature of the material required long retention times.
J. F. Calzada +6 more
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Analysis of proanthocyanidins in coffee pulp
Journal of the Science of Food and Agriculture, 1994AbstractData are presented for the condensed tannins content of pulp prepared immediately from die cherries of three cultivars of freshly harvested coffee beans, and for the pulp after drying. The data have been interpreted with reference to purified quebracho profisetinidins (3.13–6.17% on a dry basis (db)) and to the E% values of the anthocyanin ...
Nélida González De Colmenares +3 more
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Tannins in wet-processed coffee beans and coffee pulp
Food Chemistry, 1991The tannins contents have been investigated in five samples of beans and the associated pulp, derived from two species of coffee and two associated hybrids. Tannins were not found in any bean sample, and in contrast to previous reports, hydrolysable tannins sensu strictu were not detected in pulp.
M.N. Clifford, J.R. Ramirez-Martinez
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Coffee Pulp Polyphenols: An Overview
2000Polyphenols are compounds present in all kinds of plant materials and in some cases, as in coffee, in significant amounts in fruits and leaves. They are found as simple phenols, phenolic esters, hydroxycinnamic acid derivatives, flavonoids and tannins (Ho, 1992).
J. R. Ramírez Martínez, M. N. Clifford
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2000
Coffee is a drink brewed from coffee beans that comes from the tropical shrub of the genus Coffea, botanical family Rubiaceae. Coffee beans are the shrub’s seeds embedded in red berries. The botanical variety and the area where the coffee is grown are factors that determine the quality of the coffee.
Joachim W. Hertrampf +1 more
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Coffee is a drink brewed from coffee beans that comes from the tropical shrub of the genus Coffea, botanical family Rubiaceae. Coffee beans are the shrub’s seeds embedded in red berries. The botanical variety and the area where the coffee is grown are factors that determine the quality of the coffee.
Joachim W. Hertrampf +1 more
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Phenols and caffeine in wet-processed coffee beans and coffee pulp
Food Chemistry, 1991Abstract The contents of low molecular mass phenols and caffeine have been analysed in five samples of beans and the associated pulp, derived from two species of coffee and two associated hybrids. The composition of the coffee beans was consistent with previous reports.
M.N. Clifford, J.R. Ramirez-Martinez
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