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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.6
- 수록면
- 39 - 49 (11page)
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초록· 키워드
오류제보하기
Coffee is one of the most popular and consumed beverages in the world, which leads to a high contents of solid residue known as spent coffee grounds (SCG). As is known, coffee beans contain several classes of health related chemicals, including phenolic compounds, melanoidins, diterpenes, xanthines and carotenoids. The waste water coming out of coffee industries has high concentration of organic pollutants and is very harmful for surrounding water bodies, human health and aquatic life if discharged directly into the surface waters. Hence it is essential to treat and manage the coffee waste. Oyster shells are a waste product from mariculture that creates a major disposal problem in coastal regions of southeast Korea. In the study, the oyster shell waste was used to treat the coffee waste and its effluents. Oyster shells are calcined at 1000oC for 2 h, and allowed to test the calcined CaO powder ability to inhibit the growth of bacteria in different aging coffee wastes. Calcined oyster shell powder showed anti-bacterial effect that inhibited cell growth of Escherichia coli and other bacterial forms. The antimicrobial activity of calcium oxide from oyster shell waste for biological treatment and utilization as a fertilizers with economic ecofriendly in nature.
목차
Abstract
1. Introduction
2. EXPERIMENTAL PROCEDURE
3. Results and Discussion
4. Antimicrobial property of oyster shell treatment with coffee waste
5. Conclusions
References
참고문헌 (24)
참고문헌 신청
International Coffee Organization (ICO), http://www. ico.org/ proddoc.htm, 1998.
P.S. Rodriguez, S.R.M. Perez, B.M. Fernandez, Studies of anaerobic biodegradability of the wastewater of the humid benefit the coffee, J. Interciencia., 25, 2000, 386-90.
Food and Agricultural Organization (FAO). Production yearbook, Vol. 50. FAO Statistics Series No.135. Rome, Italy. 172, 1997.
ICO, International Coffee Organization. Available at: http://www.ico.org/. Accessed (05 March 2010), 2010.
A.T. Matos, R.F. Fia, F.A.R. Luiz, Caracteristicas rastreaveis dos sistemas de tratamento de aguas residuarias geradas no processamento de frutos do cafeeiro. In: ZAMBOLIM, L. (Org.). Rastreabilidade para a cadeia produtiva do cafe, Visconde do Rio Branco: Suprema Grafica e Editora., 2007, 321-77.
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UCI(KEPA) : I410-ECN-0101-2018-572-001364572