A SURVEY OF THERMAL DEGRADATION BEHAVIOR BASED ON CHEMICAL COMPOSITION OF POST-CONSUMED COFFEE AND YERBA MATE

Abstract

"The amount of residues generated from different sources is highly variable as a function of many factors, including the soil, climatic and plant characteristics, as well as the location of the plantation site. In this context, post-consumed yerba 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 South region of Brazil and it is traditionally consumed by locals. Coffee grounds are also widely available as coffee is consumed 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 chemical composition of both residues has been evaluated using a predictive kinetic model. The main results indicate an excellent TG simulated curve based on chemical composition. The results can help to rapidly estimate the thermal degradation behavior of materials for their further applications."