Assessment of the effluent quality of wet coffee processing wastewater and its influence on downstream water quality

Dadi, Dessalegn; Mengistie, Embialle; Terefe, Gudina; Getahun, Tadesse; Haddis, Alemayehu; Birke, Wondwossen; Beyene, Abebe; Luis, Patricia; Bruggen, Bart Van der

doi:10.1016/j.ecohyd.2017.10.007

Cited by 54 publications

(23 citation statements)

References 14 publications

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“…Two main scenarios were presented for this phase. In the base case or scenario A (S-A), the residual pulp, generated from the de-pulping process within the wet processing stage for the coffee [1,40], was treated through a composting process to produce a stabilized waste that was proposed to be used as fertilizer in the nursery stage [41,42]. Similarly, the residual straw, a solid sub-product generated during the hulling stage [3,43,44], was considered as fuel to supply hot air for the drying process of the coffee bean [45,46].…”

Section: Proposals For Sensitivity Analysismentioning

confidence: 99%

Environmental Impact Associated with the Supply Chain and Production of Grounding and Roasting Coffee through Life Cycle Analysis

et al. 2018

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Coffee is the beverage resulting from the infusion of roasted and ground seeds of the coffee fruit. It is one of the most commercialized products in the world and represents a high interest agro-industrial product in Mexico. The demand for this product has grown in great measure in the last decade, thus it is becoming more important to make environmental and energetic evaluations of its manufacturing process. In this sense, life cycle assessment (LCA) is a useful tool for the purposes of this study, as it quantifies the wake of environmental impacts associated to the production and supply chain from its inputs and outputs of the product system. Therefore, the impact categories studied were carbon, energetic, and water footprints. The cultivation phase led to global contributions between 61% and 67% in magnitude for energy and carbon footprints, respectively; meanwhile, the coffee benefit process was the phase with the most contributions to the water footprint (54%). The residual biomass from the product system used as the energy supply within the coffee drying sub-phase represented energy savings of around 41% in comparison to the use of conventional fossil fuels, thus reducing the global impact associated to the system’s product.

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Section: Proposals For Sensitivity Analysismentioning

confidence: 99%

Environmental Impact Associated with the Supply Chain and Production of Grounding and Roasting Coffee through Life Cycle Analysis

et al. 2018

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“…In the semi-dry method, beans are fermented but not washed. Washing is a step that can be omitted since it does not affect the quality of the cup; environmental impact and production costs are however reduced (Dadi et al, 2018). Once the parchment is obtained, beans then continue to the roasting process; varying levels of roast, depending on the preferences of the consumer, are delivered.…”

Section: Introductionmentioning

confidence: 99%

Effect of the Postharvest Processing Method on the Biochemical Composition and Sensory Analysis of Arabica Coffee

2020

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The objective of this work was to study the influence of two postharvest processing methods on the biochemical composition and sensory analysis of a Colombian specialty coffee. For this purpose, coffee beans (Coffea arabica) of the Castillo variety were collected and processed using the wet and semi-dry methods, and the drying process was conducted in a sun drier prototype with a plastic parabolic cover, with a maximum drying air temperature of 50 °C; green coffee beans were managed according to the official Specialty Coffee Association cupping protocol and roasted to a medium and dark degree. Physicochemical determinations (pH, color, titratable acidity, caffeine content, and chlorogenic acid quantification) in green coffee and roasted coffee beans were performed; the sensory analysis was performed by a panel of trained tasters. The wet and semi-dry processing methods resulted in differences in color parameters, pH values, and caffeine content. However, the titratable acidity, chlorogenic acid, and sensory evaluation did not have any difference; therefore, the type of coffee processing method used is not relevant to the final chemical properties of the roasted coffee (i.e., the Castillo variety) evaluated in this study; the coffee cup score is also not affected, and the post-fermentation washing process can be dispensed with.

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“…El café es uno de los productos de mayor comercialización a nivel mundial, es cultivado en más de 80 paÍses, de los cuales el 90% son considerados en vía de desarrollo (Dadi et al, 2018). Se estima que el 80% de la población adulta ha consumido bebidas a base de café, por lo cual se considera a segunda bebida más consumida después del agua (Hall et al, 2015); diariamente se consumen aproximadamente 1,6 billones de tazas de café en el mundo (Cappelletti et al, 2015).…”

Section: Introductionunclassified

Secado de Pulpa de Café: Condiciones de Proceso, Modelación Matemática y Efecto sobre Propiedades Fisicoquímicas

et al. 2019

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El objetivo de este trabajo fue evaluar las condiciones de secado de cáscara de café y su efecto sobre propiedades fisicoquímicas. Se realizaron cinéticas de secado hasta 420 minutos, a 40, 50 y 60 ºC; los datos experimentales se ajustaron con 4 modelos cinéticos de capa delgada. Adicionalmente, se evaluó el contenido de cafeína y ácido clorogénico y los parámetros de color en la cáscara húmeda y seca. Se obtuvo una reducción del contenido de agua hasta el 13,5%. El modelo de Page fue el más adecuado para representar el secado a las tres temperaturas evaluadas. Respecto a los biocomponentes, la concentración se incrementó en el proceso y los cambios de color fueron superiores al 4%, generando tonalidades rojizas y cambios en el ángulo de tono, luminosidad y croma. Lo anterior demuestra que el secado es una alternativa para estabilizar este subproducto, como etapa previa para su uso industrial.

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Assessment of the effluent quality of wet coffee processing wastewater and its influence on downstream water quality

Cited by 54 publications

References 14 publications

Environmental Impact Associated with the Supply Chain and Production of Grounding and Roasting Coffee through Life Cycle Analysis

Environmental Impact Associated with the Supply Chain and Production of Grounding and Roasting Coffee through Life Cycle Analysis

Effect of the Postharvest Processing Method on the Biochemical Composition and Sensory Analysis of Arabica Coffee

Secado de Pulpa de Café: Condiciones de Proceso, Modelación Matemática y Efecto sobre Propiedades Fisicoquímicas

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