Search results for " COFFEE"
showing 10 items of 37 documents
RECYCLING SPENT COFFEE WASTE FOR INNOVATIVE THERMO-PLASTERS: DEVELOPMENT OF A PROTOTYPE
2022
This paper presents an experimental study aimed at testing the real energy performance of a thermo-plaster prototype made of an ordinary mortar boosted by various percentages of spent coffee ground. That is one of the wastes of the brewing process that are usually disposed of in landfill with great concerns for the possible environmental footprint due to its organic nature and possible harmful components. In this paper, the mortar was manufactured froman ordinary Portland cement and sand, partially substituted by the waste. Specimens characterization is briefly outlined and a careful examination of the thermal properties is carried out. A plastering prototype was manufactured and placed in …
THE POSSIBILITY OF DISPOSING OF SPENT COFFEE GROUND WITH ENERGY RECYCLING
2015
The current policy of waste management requires, above all, a gradual reduction of waste amount and, to a larger extent, forces us to seek new methods of waste disposal. Recycling the energy contained in biomass waste is a more and more universally applied method of thermal converting. Biomass combustion allows saving fossil fuels which fits into sustainable development. This paper checks the possibility of using spent coffee ground (SCG) in energy recycling using a combustion process. This particular biomass type up to now has not been widely examined, which inclines to consider its usage as a potential additive to alternative fuels. In the study, we examined the quality of fuel, which was…
PROCESS AND PRODUCT OPTIMIZATION IN THE ARTISANAL PRODUCTION OF SICILIAN COFFE GELATO
2020
The production of artisan gelato has always been a very important sector for the Italian economy, the aim of this work is to highlight the peculiarity of production in Sicily, in synergy with a young economic reality and the production reality that is expanding Gelateria Cappadonia, Caffè Morettino Srl Palermo and the academic world. The aim of this research is to solve the color change during the production of artisan coffee gelato.
Ochratoxin A in instant coffee in Italy
2012
Abstract The occurrence of ochratoxin A (OTA) in instant coffee from different brands and types was assessed. The survey covered 44 soluble coffees, 10 of which were decaffeinated, and 6 coffee products; the samples were collected in supermarkets and retail stores of Italy in 2011. The OTA was extracted, cleaned-up by immunoaffinity columns, and detected by HPLC-fluorescence detection. The detection and quantification limits were 0.05 and 0.2 μg/kg, respectively. Recovery, from samples spiked at levels of 0.5, 3.0, and 6.0 μg/kg, was 86.0 ± 7.1%, 91.0 ± 4.2%, and 91.7 ± 5.9% respectively. Forty-eight samples (96%) contained OTA at levels ranging from 0.32 to 6.40 μg/kg, always below the Eur…
Dynamic of Components Leachate from Experimental Fertilizers in Leaching Test
2018
Organic matter contained in the waste of food industry or occurring in the households, in the absence of contamination with other kind of waste, may be used to create a “fertiliser”, which could be even reused in the organic production of arable crops. Particular attention is drawn to the fertilisers which may be applied in the case of amateur cultivation of pot plants and in the allotment gardens. The paper presents the results of research regarding the dynamics of the release of nutrients from tablets created with the help of encapsulation of the mixture manufactured from solvent extraction waste of coffee (SCG), modified by the ash obtained from low temperature burning of biomass. In thi…
Assessing the Impact of Temporary Retail Price Discounts Intervals Using SVM Semiparametric Regression
2009
Although the marketing literature has found that temporary retail price discounts cause a significant sales increase, little is known about the specific characteristics of deals that influence the magnitude of the sales spike. In this paper, we analyse the impact of the length of temporary retail price discounts periods on the sales increase using scanner-store daily-sales data for two frequently purchased product categories: ground coffee (a storable category) and yogurt (a perishable category).Wedevelop a robust semiparametric regression model based on support vector statistical theory with several previously proposed predictors along with a daily time description. This model also makes i…
Coffee and tea breaks for liver health
2017
Let food be your medicine (Hippocrates, 400 B. C.) The quality of diet, calorie intake and physical activity/sedentari-ness are pivotal drivers in the interplay between health and non-communicable diseases, and the battle against the risks associ-ated with Western-type behaviour is the top priority of medical societies and health institutions. Unfortunately, any attempt at adopting a healthy lifestyle is counteracted by unhealthy environmental pressure, which favours the diseases of affluence, including liver diseases. The typical Mediterranean diet, characterized by the consumption of complex carbohydrates, fibre-and antioxidant-rich vegetables, and polyunsaturated fatty acids, is considered…
Capillary Liquid Chromatography for the Determination of Terpenes in Botanical Dietary Supplements
2021
Dietary supplements of botanical origin are increasingly consumed due to their content of plant constituents with potential benefits on health and wellness. Among those constituents, terpenes are gaining attention because of their diverse biological activities (anti-inflammatory, antibacterial, geroprotective, and others). While most of the existing analytical methods have focused on establishing the terpenic fingerprint of some plants, typically by gas chromatography, methods capable of quantifying representative terpenes in herbal preparations and dietary supplements with combined high sensitivity and precision, simplicity, and high throughput are still necessary. In this study, we have e…
Coffee biowaste valorization within circular economy: an evaluation method of spent coffee grounds potentials for mortar production
2021
Abstract Purpose Spent coffee grounds (SCG) are biowastes extensively generated within the coffee supply chain. Nowadays, their disposal represents an increasing environmental concern due to its toxicity and organic nature. With the estimated increase of coffee production and consumption in the upcoming years, there is an imperative need to find a proper reverse option, along with a novel industrial application, which allows for the valorization of this coffee by-product within a circular economy perspective. This study aims at investigating a potential reuse of spent coffee grounds to produce novel construction materials to be used for sustainable buildings. Methods After having illustrate…
Fumo, caffè e rischio di Sclerosi Multipla: uno studio caso-controllo
2007
A lot of studies support hypothesis that Multiple Sclerosis (MS) rises from interaction between genetic predisposition and environmental factors, not yet identified. As regards environmental factors, we investigated association between disease and exposure to smoking and coffee, wether in incidence or in progression of disease. We led a study by a case-control scheme 1:1, where comparison was between a MS patient and an healthy subject. MS patients (cases) were recognized among people attended in MS Ambulatory at the Neurosciences Department of University Hospital of Palermo. Healthy subjects (controls) were recognized by an epidemiological survey leaded on territory. Cases and controls wer…