The coffee processing industry is one of the major agro-based industries contributing significantly in international and national growth. Coffee fruits are processed by two methods, wet and dry process. In wet processing, coffee fruits generate enormous quantities of high strength wastewater requiring systematic treatment prior to disposal. Different method approach is used to treat the wastewater. Many researchers have attempted to assess the efficiency of batch aeration as posttreatment of coffee processing wastewater from an upflow anaerobic hybrid reactor (UAHR)-continuous and intermittent aeration system. However, wet coffee processing requires a high degree of processing know-how and produces large amounts of effluents which have the potential to damage the environment. Characteristics of wastewater from coffee processing has a biological oxygen demand (BOD) of up to 20,000 mg/l and a chemical oxygen demand (COD) of up to 50,000 mg/l as well as the acidity of pH below 4. In this review paper, various methods are discussed to treat coffee processing wastewaters; the constitution of wastewater is presented and the technical solutions for wastewater treatment are discussed.

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Two types of highly stable 0.1% graphene oxide-based aqueous nanofluids were synthesised and investigated. The first nanofluid (GO) was prepared under the influence of ultrasonic irradiation without surfactant. The second nanofluid was treated with tetra ethyl ammonium hydroxide to reduce the graphene oxide to form reduced graphene oxide (RGO) during ultrasonic irradiation. The GO and RGO powders were characterised by various techniques such as field emission scanning electron microscopy, transmission electron microscopy, X-ray diffraction and Raman. Also UV–visible absorption spectroscopy was carried out and band gap energies were determined. Optical band gap energies for indirect transitions ranged from 3.4 to 4.4 eV and for direct transitions they ranged between 2.2 and 3.7 eV. Thermal conductivity measurements of the GO-based aqueous nanofluid revealed an enhancement of 9.5% at 40 °C compared to pure water, while the RGO-based aqueous nanofluid at 40 °C had a value 9.23% lower than pure water. Furthermore, the photothermal response of the RGO-based aqueous nanofluid had a temperature increase of 13.5 °C, (enhancement of 60.2%) compared to pure water, the GO-based aqueous nanofluid only displayed a temperature rise of 10.9 °C, (enhancement of 46.6%) after 20 min exposure to a solar irradiance of 1000 W m−2. Both nanofluid types displayed good long-term stability, with the GO-based aqueous nanofluid having a zeta potential of 30.3 mV and the RGO-based aqueous nanofluid having a value of 47.6 mV after 6 months. The good dispersion stability and photothermal performance makes both nanofluid types very promising working fluids for low-temperature direct absorption solar collectors.

Coffee is known throughout the world for its distinct aroma and flavour which results from a number of volatile compounds present in it. It is very difficult to arrest the aromatic compounds once the roasting process is complete and it becomes even more challenging to store the beans for a longer time with the retained volatiles as these compounds are easily lost during industrialized processing such as the grinding of roasted coffee beans and storage of ground coffee. Thus, an attempt was made to minimise the loss of volatile from roasted coffee beans by coating with Carboxymethyl cellulose (CMC), Hydroxypropylmethyl cellulose (HPMC) and Whey protein concentrate. Coffee volatiles were analysed by Gas chromatography and 14 major compounds were identified and compared in this study. Results showed an increase in the relative area of major volatile compounds in coated roasted coffee beans when compared with unroasted coffee beans for consecutive two months. Moreover, effect of coating on textural properties and non-volatiles were also analysed. The results have indicated that edible coatings preserve the sensory properties of roasted coffee beans for a longer shelf life and cellulose derivatives, as an edible coating, exhibited the best protecting effect on roasted coffee beans.

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