New powder material obtained from spent coffee ground and whey protein; Thermal and morphological analysis

Currently, the food industry generates large amounts of agroindustry waste. Specifically, the coffee and cheese industry produce spent coffee ground and whey respectively. Therefore, it is important to find applications for these residues allowing the food industry to be friendly with the environment. The main goal of this research was to evaluate some morphological and thermodynamic properties of a powder product obtained by spray drying, from...