Evaluation of Infrared Drying Parameters for Spent Coffee Grounds: Effects on Drying Kinetics, Quality, and Energy Consumption
Abstract
Spent coffee grounds (SCGs) are abundant byproducts generated during coffee processing that are unsuitable for storage and subsequent value-added utilization owing to their high moisture content and water activity (aw). This study investigated the effects of different infrared power levels (800, 900, and 1000 W) on drying kinetics, product quality, and energy efficiency to determine the preferred drying parameters for SCGs. The initial moisture content and aw of SCGs were 63.56% (wet basis) and 0.95, respectively. To enhance mechanistic understanding, the drying data were fitted to four mathematical models, with the Midilli and Page models providing the best fit (R2 > 0.99). Drying experiments were conducted under a sample thickness of 0.7 cm and a loading of 500 g, with a final moisture content of
Fields of Study & Subjects
Food Drying and Modeling
Coffee research and impacts
Microencapsulation and Drying Processes
Publication details
- Journal / source
- Beverages
- Publisher
- MDPI AG
- Volume
- 12
- Issue
- 5
- Pages
- 53–53
- Publication date
- 1 May 2026
- Language
- EN