Production of middle caloric gas from coffee grounds via dual fluidized bed gasification: catalytic effects of Ca in different forms

摘要

Various processing residues are being generated in beverage, seasoner and food industries. The typical examples include coffee grounds, tea grounds, soy sauce lees, vinegar lees, bagasse and so on. A common feature of all these residues is that they have water content of about 60 wt.% (after dewatering in centrifuge). Because these residues are unsuitable to be recycled as feedstock of animals, by far they are generally combusted to produce heat or simply disposed as wastes. On the other hand, they represent a kind of concentrated (collected) biomass resources, thus calling for high efficient utilization technologies to fully take advantage of their CO_2 neutralization functions to reduce greenhouse gas emission.