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Wyniki wyszukiwania dla: COFFEE-TO-GO CUPS
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An investigation of selected monoaromatic hydrocarbons released from the surface of polystyrene lids used in coffee-to-go cups
PublikacjaA consumer trend towards the fast preparation of beverages has increased the popularity of hot beverages (especially coffee and tea) available in disposable containers called coffee-to-go cups with fitted polystyrene lids. Lids in contact with hot beverages may release low molecular weight organic compounds into the gaseous phase causing direct exposure of consumers to these compounds during drinking. The paper describes in detail...
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Inhibition of Polymer Photodegradation by Incorporation of Coffee Silverskin
PublikacjaOver the last years, the trend associated with the incorporation of materials from renewable resources into polymer technology is getting significantly more vital. Researchers are trying to transfer the properties of natural raw materials into the polymer world. Therefore, different natural materials are more often investigated as potential additives for polymers. Such an effect is noted for the coffee industry by-products, such...
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Coffee Wastes as Sustainable Flame Retardants for Polymer Materials
PublikacjaDevelopment of green flame retardants has become a core part of the attention of material scientists and technologists in a paradigm shift from general purpose to specific sustainable products. This work is the first report on the use of coffee biowastes as sustainable flame retardants for epoxy, as a typical highly flammable polymer. We used spent coffee grounds (SCG) as well as SCG chemically modified with phosphorus (P-SCG)...
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Coffee Science
Czasopisma -
Coffee silverskin as a potential bio-based antioxidant for polymer materials: Brief review
PublikacjaCoffee silverskin is one of the by-products generated by the coffee industry. Although it is not the most burdensome one, because it stands only for ~4.2 wt % of coffee, it seems like an auspicious raw material for industrial processes. Coffee silverskin is characterized by a relatively low moisture content of ~5–7%, so it often does not require quite energy-consuming drying processes. The chemical composition of coffee silverskin,...
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Potential applications of by-products from the coffee industry in polymer technology – Current state and perspectives
PublikacjaCoffee is one of the most popular beverages in the world, and its popularity is continuously growing, which can be expressed by almost doubling production over the last three decades. Cultivation, processing, roasting, and brewing coffee are known for many years. These processes generate significant amounts of by-products since coffee bean stands for around 50% of the coffee cherry. Therefore, considering the current pro-ecological...
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Coffee Silverskin as a Multifunctional Waste Filler for High-Density Polyethylene Green Composites
PublikacjaThis work aims to describe the coffee silverskin effect as a lignocellulosic waste filler for high-density polyethylene (HDPE) composites development. The main task was to determine various modification effects resulting from the complex chemical composition of coffee silverskin containing compounds with potential antioxidative properties, including caffeine, polyphenols, tannins, or melanoidins. The processing, thermal, physicochemical,...
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The impact of raw and thermally processed spent coffee grounds on the Miscanthus x giganteus plantation
Dane BadawczeThis dataset includes the results of a pot experiment with marginal soil mixed with spent coffee grounds, as well as biochar made from spent coffee grounds. Miscanthus x giganteus was planted in marginal soil with various soil amendment ratios.
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Imaging of grains and internal stresses in GO Fe-Si alloy with Barkhauseneffects
PublikacjaBadano próbki stali transformatorowej Fe-Si ze strukturą zorientowaną (GO). Polowy efekt Barkhausena wykorzystano do zobrazowania ziaren pod warstwą ochronną a poziom naprężeń wewnętrznych wyznaczono wykorzystując mechaniczny efekt Barkhausena.
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Segmentation of Coffee Consumers Using Sustainable Values: Cluster Analysis on the Polish Coffee Market
Publikacja