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Revalorization of Coffee Waste 咖啡废弃物的重新估价
Coffee - Production and Research Pub Date : 2020-05-08 DOI: 10.5772/intechopen.92303
F. Cerino-Córdova, N. E. Dávila-Guzmán, A. G. León, J. Salazar-Rábago, E. Soto-Regalado
{"title":"Revalorization of Coffee Waste","authors":"F. Cerino-Córdova, N. E. Dávila-Guzmán, A. G. León, J. Salazar-Rábago, E. Soto-Regalado","doi":"10.5772/intechopen.92303","DOIUrl":"https://doi.org/10.5772/intechopen.92303","url":null,"abstract":"One of the household methods most used to prepare the coffee beverage is the coffee dripping method, which generates millions of tons of coffee waste (CW). Its disposition without control causes environmental matters due to the high consumption of oxygen during its discomposing process. However, the high availability, low cost, and chemical composition of CW (cellulose, hemicelluloses, lignin, ashes, protein, aliphatic acids, fats, and water) make them useful material for obtaining added-value products and bioenergy. In this chapter, the state of the art of different sustainable alternatives to revalorize CW is shown. CW has been successfully applied as an adsorbent for removing pollutants from wastewater and gas, a precursor for obtaining activated carbon, and a feedstock for producing energy and valuable products using mono-process extraction and biorefinery.","PeriodicalId":414632,"journal":{"name":"Coffee - Production and Research","volume":"106 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122726880","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 17
A Detail Chemistry of Coffee and Its Analysis 咖啡的化学成分及其分析
Coffee - Production and Research Pub Date : 2020-03-20 DOI: 10.5772/intechopen.91725
Hemraj Sharma
{"title":"A Detail Chemistry of Coffee and Its Analysis","authors":"Hemraj Sharma","doi":"10.5772/intechopen.91725","DOIUrl":"https://doi.org/10.5772/intechopen.91725","url":null,"abstract":"This review article highlights the detailed chemistry of coffee including its components; chemical constituents like carbohydrates, proteins, lipids, and caffeine; aromatic principles; oil and waxes; and minerals and acids. The high extent of caffeine can be found in the coffee plants; hence, in the second part of the study, various analytical methods are designed for the proper identification, separation, optimization, purification, and determination of caffeine present in coffee, tea, and marketed coffee. These analytical methods are appropriated for the separation and quantification of caffeine. The various analytical methods include spectroscopy methods like UV, IR, and NMR spectroscopy; chromatographic methods like paper, TLC, column, HPLC, and gas chromatography; and hyphenated techniques like LC–MS, GC–MS, and GC–MS/MS. This article compares and contrasts the amount of caffeine by various analytical methods.","PeriodicalId":414632,"journal":{"name":"Coffee - Production and Research","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121980842","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 13
Soil Electrochemical and Physical Properties in Coffee Crops in the State of Paraná, Brazil 巴西帕拉纳<e:1>州咖啡作物土壤的电化学和物理性质
Coffee - Production and Research Pub Date : 2020-03-03 DOI: 10.5772/intechopen.91352
C. F. Araujo-Junior, Vinicius Cesar Sambatti, J. V. D. C. Junior, Henrique Hiroki Yamada
{"title":"Soil Electrochemical and Physical Properties in Coffee Crops in the State of Paraná, Brazil","authors":"C. F. Araujo-Junior, Vinicius Cesar Sambatti, J. V. D. C. Junior, Henrique Hiroki Yamada","doi":"10.5772/intechopen.91352","DOIUrl":"https://doi.org/10.5772/intechopen.91352","url":null,"abstract":"In aerated soils, pH is considered to control available nutrients to plants. Also, pH is related to soil charges and is a key property expanding double layers of colloids. These electrochemical properties are affected by soil management and are related to soil physical properties like water-dispersible clay, aggregation indexes, and infiltration rate. Water-dispersible colloids are the fraction of clay that disperse in water and are affected by nature of soil including mineralogy of clay fraction, soil management in terms of crop sequence, application of organic manures, field traffic, and mechanical stress by time of shaking for the analysis. Traffic of machines, soil tillage, and weed control methods are the main causes of change in soil physical properties in coffee crop. However, management of soil acidity with limestone and use of gypsum also can change soil physical and electrochemical properties, which are related with dynamic processes like soil air and hydraulic permeability into soil which are essential to root development and growth. Therefore, soil management in coffee crops requires comprehension of the effects of changes in soils caused by addition of amendments like limestone and gypsum, traffic of machines, and weed control methods on behavior of soil properties for better management.","PeriodicalId":414632,"journal":{"name":"Coffee - Production and Research","volume":"53 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122679847","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Soil Management and Water-Use Efficiency in Brazilian Coffee Crops 巴西咖啡作物的土壤管理和水分利用效率
Coffee - Production and Research Pub Date : 2019-12-17 DOI: 10.5772/intechopen.89558
B. M. Silva, G. C. Oliveira, M. E. Serafim, C. Carducci, É. Silva, S. Barbosa, Laura Beatriz Batista Melo, Walbert Júnior Reis dos Santos, Thiago Henrique Pereira Reis, C. H. D. Oliveira, P. T. G. Guimarães
{"title":"Soil Management and Water-Use Efficiency in Brazilian Coffee Crops","authors":"B. M. Silva, G. C. Oliveira, M. E. Serafim, C. Carducci, É. Silva, S. Barbosa, Laura Beatriz Batista Melo, Walbert Júnior Reis dos Santos, Thiago Henrique Pereira Reis, C. H. D. Oliveira, P. T. G. Guimarães","doi":"10.5772/intechopen.89558","DOIUrl":"https://doi.org/10.5772/intechopen.89558","url":null,"abstract":"Brazil is a world leader in coffee production. However, currently, it coexists with recurrent and severe droughts, accompanied by intense heat, strong insolation and low relative humidity. As the cultivation is carried out primarily in the rainy season, these world climate variations have affected crops yields and fruits quality, requiring innovative actions that promote efficient use of water stored in the soil. Among several soil management practices that promote a more rational use of water, deep tillage combined with liming, gypsum and fertilizer amendments lead to an increase in effective depth of coffee roots, therefore reducing water stress. Moreover, intercropping with Urochloa sp. is highly efficient in enhancing soil structure, water infiltration and plant available water capacity. Additionally, other innovative techniques and practices are also introduced in this chapter.","PeriodicalId":414632,"journal":{"name":"Coffee - Production and Research","volume":"96 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115625290","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Coffee Commercialization in the Bolaven Plateau in the Southern of Lao PDR 老挝人民民主共和国南部Bolaven高原的咖啡商业化
Coffee - Production and Research Pub Date : 2019-12-02 DOI: 10.5772/intechopen.90105
Saithong Phommavong, Maliphone Douangphachanh, Khanhpaseuth Svengsucksa
{"title":"Coffee Commercialization in the Bolaven Plateau in the Southern of Lao PDR","authors":"Saithong Phommavong, Maliphone Douangphachanh, Khanhpaseuth Svengsucksa","doi":"10.5772/intechopen.90105","DOIUrl":"https://doi.org/10.5772/intechopen.90105","url":null,"abstract":"Coffee commercialization is a part of agricultural commercialization, which is recently tended to be increasingly integrated into the national, regional, and global market to increase the export earnings. In this context, coffee commercialization is discoursed in pertinent to six perspectives involving agricultural commercialization, the linkage of agriculture and commercialization, new thinking of agricultural commercialization, productive resources for coffee commercialization, process of coffee commercialization, and impact of coffee commercialization. Agricultural commercialization has to reconstruct of relation to food security and gender role in agricultural commercialization. The implication of empirical analysis of FATE research project in the Southern of Lao PDR highlights three novel features of coffee commercialization including productive resources for coffee commercialization, process of coffee commercialization, and impact of coffee commercialization. The primary conditions required for coffee commercialization are productive resources including land, capital, and labor. The coffee commercialization is essentially processing through plantation, nurturing, harvesting, and marketing. The commercialization provides livelihood impact arena for local farmers’ food security and employment opportunities including for women and creates compact gender division of labor in different processes of coffee commercialization.","PeriodicalId":414632,"journal":{"name":"Coffee - Production and Research","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128554111","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The Harvest and Post-Harvest Management Practices’ Impact on Coffee Quality 采收和采收后管理措施对咖啡品质的影响
Coffee - Production and Research Pub Date : 2019-11-22 DOI: 10.5772/intechopen.89224
Mesfin Haile, W. Kang
{"title":"The Harvest and Post-Harvest Management Practices’ Impact on Coffee Quality","authors":"Mesfin Haile, W. Kang","doi":"10.5772/intechopen.89224","DOIUrl":"https://doi.org/10.5772/intechopen.89224","url":null,"abstract":"Coffee is one of the most important agricultural commodities in the world. The coffee quality is associated with pre-harvest and post-harvest management activities. Each step starting from selecting the best coffee variety for plantation until the final coffee drink preparation determines the cupping quality. The overall coffee quality influenced by the factors which involve in changes the physicochemical properties and sensorial attributes, including the post-harvest operations. The postharvest processing activities contribute about 60% of the quality of green coffee beans. The post-harvest operations include pulping, processing, drying, hulling, cleaning, sorting, grading, storage, roasting, grinding, and cupping. This chapter comprises the harvest and post-harvest operations of coffee and their impacts on coffee quality.","PeriodicalId":414632,"journal":{"name":"Coffee - Production and Research","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134572496","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 22
Coffee By-Products: Nowadays and Perspectives 咖啡副产品:现状与展望
Coffee - Production and Research Pub Date : 2019-11-05 DOI: 10.5772/INTECHOPEN.89508
L. S. Torres-Valenzuela, J. Serna‐Jiménez, Katherine G. Martínez
{"title":"Coffee By-Products: Nowadays and Perspectives","authors":"L. S. Torres-Valenzuela, J. Serna‐Jiménez, Katherine G. Martínez","doi":"10.5772/INTECHOPEN.89508","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.89508","url":null,"abstract":"Coffee is one of the most consumed products around the world; 2.25 billions of coffee cup are consumed everyday in the world. For coffee crop production, different by-products are produced, such as coffee peel, coffee husk, parchment, and spent coffee grounds. These by-products have several problems associated at the final disposition. In this book chapter, we study the main coffee varieties produced in the world, the by-products produced, and its composition and finally assess the potential of supramolecular solvents (SUPRAS) and water as green solvents for high-added-value compound extractions. Bioactive compounds were extracted from fresh and dried coffee peel in an acceptable rate for industrial applications. SUPRAS offer advantages in terms of rapidity (5 min) and simplicity (stirring and centrifugation at room temperature), thus avoiding costly processes based on high pressure and temperature. Extractions carried out using water as solvent is another technique of extraction mixing temperature (above 60°C) and time (4.5 min) obtained a beverage or solution with presence a bioactive compounds how caffeine, chlorogenic acid and polyphenols.","PeriodicalId":414632,"journal":{"name":"Coffee - Production and Research","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121613284","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 7
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