Study on moisture absorption of coffee grounds

Abstract

reign coffee grounds, as follows: Foreign coffee not mixed with binder powder (F), Foreign coffee mixed with binder (FB), Foreign coffee without blended binder pressed (FNB), Thai coffee without binder powder (Th), Thai coffee mixed with binder (ThB) and Thai coffee without blended binder compressed (ThNB). The elemental composition of each type of coffee grounds sample was measured before and after baking at a temperature of 110 degrees Celsius by X-ray Fluorescence Spectroscopy (XRF) technique. The results showed that the samples of each type of coffee grounds consisted of the following chemical compositions: Calcium oxide (CaO), Potassium oxide (K2O) and Silica (SiO2). In addition, transition metal elements such as Manganese dioxide (MnO), Iron oxide (Fe2O3), Nickel oxide (NiO), Copper (II), oxide (CuO) and Zinc oxide (ZnO) is contaminated in Thai and foreign coffee grounds. It was found that calcium oxide (CaO) was the most. Hygroscopicity test of coffee grounds. The results were found foreign coffee blended with Bider (FB) is the most hygroscopic, but when compared to the desiccant (silica gel), all 6 samples of coffee grounds were slightly less effective than desiccants. This may be able to be used in some cases, such as the need to control humidity that is not very low.