Removal of hexavalent chromium from water using hydrochar obtained with different types of feedstock

Hydrochar (HC) was obtained through the hydrothermal digestion of beetroot, carrot, or spent coffee grounds. The yield (i.e., mass of HC produced per mass of feedstock used) was ≈80%, ≈20%, and ≈50% with spent coffee, carrot, and beetroot, respectively. The surface area determined with the Brunauer–Emmett–Teller method was 3.06 m2·g–1 for HC from beetroot, 1.19 m2·g–1 for HC from carrot, 2.84 m2·g–1 for HC from dark roast coffee, and 3.22 m2·g–1 for HC from original roast coffee. Fourier transform infrared spectroscopy experiments showed that amine groups had a significantly higher density in HC produced with spent coffee grounds than that produced using either beetroot or carrot. HC could sorb hexavalent chromium (Cr(VI)) from water. The concentration of Cr(VI) in water decreased from 0.3 ppm to ≈0.07 ppm and to ≈0.1 ppm within 90 min using 20 g·L–1 of HC made from spent coffee grounds and from beetroot and carrot, respectively.

Coffee Drinking and Emotions: Are There Key Sensory Drivers for Emotions?

In the past couple of decades the coffee market has exploded, and to remain competitive, it is important to identify the key drivers for consumer acceptance of coffee. This study expanded on the previous emotion study on a population of coffee drinkers in Manhattan, Kansas, USA and focused on identifying the sensory drivers of emotional responses elicited during the coffee drinking experience (CDE). A trained coffee panel performed a descriptive analysis of six coffee samples and identified the key sensory attributes that discriminated each coffee. Utilizing Partial Least Square Regression (PLSR), the descriptive data were then mapped with the emotion data to identify sensory drivers for eliciting the emotional responses. The sensory characteristics of dark roast coffee (roast–aroma and flavor, burnt–aroma and flavor, bitter, and body) might elicit positive-high energy feelings for this population of coffee users. Tobacco (flavor) and cocoa (aroma) may also be responsible for positive emotions (content, good, and pleasant). Citrus and acidity seemed to be negative sensory drivers as they induced the feeling of off-balance. Sensory descriptive data could be useful to describe emotion profiles elicited by coffee drinking, which could help the coffee industry create coffee products for different segments of coffee drinkers.

OTOMATISASI PENGATUR SUHU DAN WAKTU PADA PENYANGRAI KOPI ( ROASTER COFFEE ) BERBASIS ATMEGA 16 PADA TAMPILAN LCD ( LIQUID CRYSTAL DISPLAY )

Masde Ristiawan, Eko Ariyanto Roasting is one of the most important processes in processing coffee beans. So it takes an automatic coffee roaster machine that can support the home roasting process. Basically, this coffee roaster is a heating device, the temperature is regulated following the input setpoint. The heating process is produced by electric heating elements which are controlled by the relay. The temperature sensor used is K type MAXX 6675 Thermocouple. The minimum system of ATmega 16 is used as the overall system control, Users can monitor temperature values and timers, which are displayed via the LCD display. In roasting coffee, roasting weight and temperature are very influential in the length of roasting time. Maximum capacity of 350 gram coffee roasters. To roast coffee with a weight of 100 grams at a temperature of 100 ° C it takes 34 minutes for light maturity and a temperature of 130 ° C with the same weight takes 18 minutes. Keywords : Thermocouple, Relay, Temperature, Sistem Minimum ATmega 16, LCD, Roaster Coffee.ReferencesSutanto, N. (2012). Rancang Bangun Coffee Producting Machine. Surabaya: Universitas Wijaya Putra.Wijaya, A. (2011). Rancang Bangun Alat Pemanas dan Pengaduk Terintergrasi dengan Temperatur dan Kecepatan Terkendali Berbasis Mikrokontroler. Depok : Universitas Indonesia.Perdana, Y. (2012). Rancang Bangun Alat Penyangrai Kacang Tanah dengan Penggerak Motor DC Berbasis Mikrokontroler AT89s51. Jakarta: Universitas Negeri Jakarta.Kurniawan, R. (2014). Sistem Pengendalian Suhu Menggunakan Metode Fuzzy Logic Pada Tungku Mesin Penyangrai Kopi. Jember : Universitas Jember.Amiq, B. (2015). Rancang Bangun Alat Penyangrai Kopi Semi Otomatis dengan Kapasitas 5Kg. Surabaya: Universitas Negeri Surabaya.Hartanto, S. (2012). Prototipe Pintu Bendungan Otomatis Berbasis Mikrokontroler ATmega 16. Yogyakarta: Universitas Negeri Yogyakarta.Kholatingulloh, T. (2015). Otomatisasi Pengatur Suhu dan Waktu Pada Oven Listrik Berbasis arduino yang ditampilkan pada LCD. Semarang: Universitas Diponegoro.