Utilización del bagazo del café (robusta) para la producción de papel

Edisson Andrés Holguín-Flores; Stalin Gustavo Santacruz-Terán

doi:10.56124/allpa.v8i16.0116

Authors

Holguín-Flores Edisson Andrés Universidad Laica Eloy Alfaro de Manabí. Manta, Ecuador. https://orcid.org/0009-0006-1223-2302
Santacruz-Terán Stalin Gustavo Universidad Laica Eloy Alfaro de Manabí. Manta, Ecuador. https://orcid.org/0000-0003-0801-9876

DOI:

https://doi.org/10.56124/allpa.v8i16.0116

Keywords:

By-product, revaluation, concentration, coffee bagasse

Abstract

Coffee is one of the world's most valuable commodities. Its manufacturing process generates waste that could be transformed into a product. The purpose of this study was to obtain a paper with characteristics similar to commercial paper. To this end, the use of sodium hydroxide at three concentrations (13, 15, and 17%) and the type of starch used in the sizing phase (cassava starch and corn starch) were studied on the paper's physical and mechanical characteristics. The paper with the best characteristics was obtained with cassava starch as a sizing additive. Regarding thickness, treatments T2, T3, T5, T6, T8, and T9 ranged in thickness from 0.76 to 0.83 mm, complying with TAPPI Standard T 410. In the case of ash analysis, treatment T4 showed the lowest ash content (4.12%). The weight treatments exceeded the requirements of TAPPI T410 (70-119 g/m2), but are nevertheless suitable for paperboard and cardboard. The evaluation of the whiteness index showed that the concentration of NaOH influences its hue. It is concluded that coffee grounds are an alternative for papermaking, and it is suggested that this line of research be continued using other starch sources, concentrations, and coffee varieties.

Keywords: By-product, revaluation, concentration, coffee bagasse.

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