Open AccessA SURVEY OF THERMAL DEGRADATION BEHAVIOR BASED ON CHEMICAL COMPOSITION OF POST-CONSUMED COFFEE AND YERBA MATE
Author(s) -
Roberta Motta Neves,
Lucas Dall Agnol,
Heitor Luiz Ornaghi
Publication year - 2021
Publication title -
cellulose chemistry and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.302
H-Index - 32
eISSN - 2457-9459
pISSN - 0576-9787
DOI - 10.35812/cellulosechemtechnol.2021.55.34
Subject(s) - context (archaeology) , chemistry , chemical composition , composition (language) , degradation (telecommunications) , food science , organic chemistry , geography , telecommunications , linguistics , philosophy , archaeology , computer science
"The amount of residues generated from different sources is highly variable as a function of many factors, including thesoil, climatic and plant characteristics, as well as the location of the plantation site. In this context, post-consumedyerba mate and coffee are gaining special attention due to their enormous potential to be used for different applications:as reinforcement in polymeric matrices, fertilizers, and in combustion production. Yerba mate is common in the Southregion of Brazil and it is traditionally consumed by locals. Coffee grounds are also widely available as coffee isconsumed around the world. Hence, the present study has as its main objective to study the chemical composition,thermal stability and morphology of post-consumed yerba mate and coffee. Also, the TG curve based on the chemicalcomposition of both residues has been evaluated using a predictive kinetic model. The main results indicate anexcellent TG simulated curve based on chemical composition. The results can help to rapidly estimate the thermaldegradation behavior of materials for their further applications."