Isothermal Drying Kinetic Study of Spent Coffee Grounds Using Thermogravimetric Analysis

Table 1

Experimental conditions in which the drying and evaporation processes, respectively, were analyzed.

Sample type	Mass of sample (mg)	Temperature (°C)	Air velocity (m/s)
Spent coffee grounds	10.48 ± 0.84	50 ± 0.01	0.003 ± 0.0003
	20.49 ± 0.78	60 ± 0.01	0.003 ± 0.0003
	30.09 ± 0.84	70 ± 0.01	0.003 ± 0.0003
	39.95 ± 0.83	80 ± 0.01	0.003 ± 0.0003
	39.95 ± 0.83	70 ± 0.01	0.003 ± 0.0003
		70 ± 0.01	0.009 ± 0.0009
		70 ± 0.01	0.018 ± 0.0018
Water	42.09 ± 4.11	60 ± 0.01	0.003 ± 0.0003
		70 ± 0.01	0.003 ± 0.0003
		80 ± 0.01	0.003 ± 0.0003
	38.80 ± 1.64	70 ± 0.01	0.003 ± 0.0003
		70 ± 0.01	0.009 ± 0.0009
		70 ± 0.01	0.018 ± 0.0018