Heat of Combustion of Coffee Pulp and Husks as Alternative Sources of Renewable Energy

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  •   Hannington Twinomuhwezi

  •   Pius Wozeyi

  •   Victory S. Igwe

  •   Ikechukwu O. Amagwula

  •   Chinaza G. Awuchi

Abstract

The study determined the amount of heat energy (heat of combustion) produced per unit mass from coffee pulp and coffee husks to see if these can be used as alternative sources of energy. The samples were obtained from Mount Elgon areas in Eastern Uganda. The objectives determined the amount of heat produced per unit mass from coffee husk and pulp and compared the amount of heat produced per unit mass from the coffee husk and coffee pulp. The coffee husk and pulp were dried, ground and sieved using a 150 microns diameter sieve. The resultant powder was analyzed using IKA C200 bomb calorimeter. The Heat values produced per unit mass from coffee husk and pulp were 15.389KJg-1 and 13.755KJg-1 respectively. Further analysis showed that both coffee pulp and coffee husks could be used as fuels for renewable energy. However, from the findings, it is recommended that coffee husks should be preferred as a better source of fuel since it generated 1.634KJg-1 more energy than the coffee pulp. Comprehensive study should be carried out on the two samples to obtain a complete fuel description of the samples.


Keywords: Calorific value (heat of combustion), Coffee husks, Coffee pulp, Renewable energy

References

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Hannington T, Awuchi, CG, and Mihigo R. “Comparative Study of the Proximate Composition and Functional Properties of Composite Flours of Amaranth, Rice, Millet, and Soybean”. American Journal of Food Science and Nutrition, 2020, 6 (1): 6-19.

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Weldemedhin M, Alemayehu H, Esayas A, and Argaw A. “The Potential of Coffee Husk and Pulp as an Alternative Source of Environmentally Friendly Energy”. East African Journal of Sciences, 2014, 8(1) 29-36.

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How to Cite
Twinomuhwezi, H., Wozeyi, P., Igwe, V. S., Amagwula, I. O., & Awuchi, C. G. (2021). Heat of Combustion of Coffee Pulp and Husks as Alternative Sources of Renewable Energy. European Journal of Agriculture and Food Sciences, 3(2), 1-4. https://doi.org/10.24018/ejfood.2021.3.2.241

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