Correction: Effect of temperature and moisture contents on dielectric properties at 2.45 GHz of fruit and vegetable processing by-products

Correction for ‘Effect of temperature and moisture contents on dielectric properties at 2.45 GHz of fruit and vegetable processing by-products’ by Katalin Solyom et al., RSC Adv., 2020, 10, 16783–16790, DOI: 10.1039/C9RA10639A.

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Effect of temperature and moisture contents on dielectric properties at 2.45 GHz of fruit and vegetable processing by-products

RSC Advances ◽

10.1039/c9ra10639a ◽

2020 ◽

Vol 10 (28) ◽

pp. 16783-16790

Author(s):

Katalin Solyom ◽

Pilar Rosales Lopez ◽

Patricia Esquivel ◽

Ana Lucia ◽

Vásquez-Caicedo

Keyword(s):

Dielectric Properties ◽

Food Waste ◽

Effect Of Temperature ◽

Fruit And Vegetable ◽

Moisture Contents ◽

Waste Composition ◽

By Products

If processing alters the food-waste composition, dielectric properties are affected and need to be determined for efficient microwave processes.

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Effect of Temperature on the Dielectric Properties of CoFe2O4 Ferrite

Journal of Nano- and Electronic Physics ◽

10.21272/jnep.8(4(2)).04069 ◽

2016 ◽

Vol 8 (4(2)) ◽

pp. 04069-1-04069-7

Author(s):

V. S. Bushkova ◽

◽

B. K. Ostafiychuk ◽

T. O. Semko ◽

◽

...

Keyword(s):

Dielectric Properties ◽

Effect Of Temperature

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Performance Optimisation of Fuel Pellets Comprising Pepper Stem and Coffee Grounds through Mixing Ratios and Torrefaction

Energies ◽

10.3390/en14154667 ◽

2021 ◽

Vol 14 (15) ◽

pp. 4667

Author(s):

Sunyong Park ◽

Hui-Rim Jeong ◽

Yun-A Shin ◽

Seok-Jun Kim ◽

Young-Min Ju ◽

...

Keyword(s):

Calorific Value ◽

Basic Information ◽

Spent Coffee Grounds ◽

Mixing Ratios ◽

Moisture Contents ◽

Fuel Pellets ◽

Coffee Grounds ◽

Coffee Ground ◽

Fuel Characteristics ◽

By Products

Agricultural by-products have several disadvantages as fuel, such as low calorific values and high ash contents. To address these disadvantages, this study examined the mixing of agricultural by-products and spent coffee grounds, for use as a solid fuel, and the improvement of fuel characteristics through torrefaction. Pepper stems and spent coffee grounds were first dried to moisture contents of <15% and then combined, with mixing ratios varying from 9:1 to 6:4. Fuel pellets were produced from these mixtures using a commercial pelletiser, evaluated against various standards, and classified as grade A, B, or Bio-SRF. The optimal ratio of pepper stems to spent coffee grounds was determined to be 8:2. The pellets were torrefied to improve their fuel characteristics. Different torrefaction temperatures improved the mass yields of the pellets to between 50.87% and 88.27%. The calorific value increased from 19.9% to 26.8% at 290 °C. The optimal torrefaction temperature for coffee ground pellets was 230 °C, while for other pellets, it was 250 °C. This study provides basic information on the potential enhancement of agricultural by-products for fuel applications.

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