Optimization of torrefaction conditions of coffee industry residues using desirability function approach

Waste Management

Volumn 73, Issue , 2018, Pages 523-534

  Buratti, C ^a   Barbanera, M ^a   Lascaro, E ^a   Cotana, F ^a  

^a Biomass Research Centre   (Italy)

Author keywords

Coffee residue; Desirability function; Optimization; Response surface methodology; Torrefaction

Indexed keywords

CALORIFIC VALUE; HEATING; HEATING RATE; OPTIMIZATION; REGRESSION ANALYSIS; SURFACE PROPERTIES;

COEFFICIENT OF DETERMINATION; COFFEE RESIDUE; DESIRABILITY FUNCTION; DESIRABILITY FUNCTION APPROACH; MULTIPLE REGRESSION ANALYSIS; RESPONSE SURFACE METHODOLOGY; SECOND-ORDER POLYNOMIAL; TORREFACTION;

ANALYSIS OF VARIANCE (ANOVA);

COFFEE; HEATING; OPTIMIZATION; PYROLYSIS; RESIDENCE TIME; RESPONSE SURFACE METHODOLOGY; TEMPERATURE;

ARTICLE; BIOMASS; COFFEE; DESIRABILITY FUNCTION APPROACH; FOOD INDUSTRY; HEATING; LOW TEMPERATURE PROCEDURES; PHYSICAL PARAMETERS; PREDICTIVE VALUE; PRIORITY JOURNAL; PROCESS OPTIMIZATION; RESIDENCE TIME; RESIDUE ANALYSIS; STATISTICAL ANALYSIS; TEMPERATURE; THERMOGRAVIMETRY; THERMOSTABILITY; TORREFACTION; INDUSTRIAL WASTE; REGRESSION ANALYSIS; STATISTICAL MODEL; WASTE MANAGEMENT;

COFFEE; HEATING; INDUSTRIAL WASTE; MODELS, STATISTICAL; REGRESSION ANALYSIS; TEMPERATURE; WASTE MANAGEMENT;

EID: 85017226404     PISSN: 0956053X     EISSN: 18792456     Source Type: Journal    
DOI: 10.1016/j.wasman.2017.04.012     Document Type: Article

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