Characteristics of briquettes developed from rice and coffee husks for domestic cooking applications in Uganda

Characteristics of briquettes developed from rice and coffee husks for domestic cooking... The goal of this study was to develop briquettes from coffee and rice husks agricultural wastes as sustainable fuel sources for domestic cooking applications. Clay and cassava starch were used as binders. Physical properties of the coffee husks and rice husks as well as the developed briquettes were determined using Thermogravimetric analysis. Higher heating value (HHV) results were determined using bomb calorimetry. Drop test method was used to determine the mechanical and storage integrity of the developed briquettes. The results showed that the type of binder used in the development of the briquettes significantly affected both their physical properties and calorific values. Average higher heating values for briquettes developed with cassava starch binder ranged from 21.9 to 23.0 MJ/kg for coffee husks and 15.9–16.6 MJ/kg for rice husks. For coffee and rice husk briquettes developed with clay binder, average higher heating values ranged from 13.0 to 19.5 MJ/kg and 9.5–13.8 MJ/kg, respectively. Generally, cassava starch binder imparted higher drop strengths (over 95%) onto the briquettes than clay binder material. The characteristics were influenced by the physical properties of the raw biomass material as well as the high SiO2 ash in the clay binder. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Renewable Energy Elsevier

Characteristics of briquettes developed from rice and coffee husks for domestic cooking applications in Uganda

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Publisher
Elsevier
Copyright
Copyright © 2017 Elsevier Ltd
ISSN
0960-1481
eISSN
1879-0682
D.O.I.
10.1016/j.renene.2017.11.003
Publisher site
See Article on Publisher Site

Abstract

The goal of this study was to develop briquettes from coffee and rice husks agricultural wastes as sustainable fuel sources for domestic cooking applications. Clay and cassava starch were used as binders. Physical properties of the coffee husks and rice husks as well as the developed briquettes were determined using Thermogravimetric analysis. Higher heating value (HHV) results were determined using bomb calorimetry. Drop test method was used to determine the mechanical and storage integrity of the developed briquettes. The results showed that the type of binder used in the development of the briquettes significantly affected both their physical properties and calorific values. Average higher heating values for briquettes developed with cassava starch binder ranged from 21.9 to 23.0 MJ/kg for coffee husks and 15.9–16.6 MJ/kg for rice husks. For coffee and rice husk briquettes developed with clay binder, average higher heating values ranged from 13.0 to 19.5 MJ/kg and 9.5–13.8 MJ/kg, respectively. Generally, cassava starch binder imparted higher drop strengths (over 95%) onto the briquettes than clay binder material. The characteristics were influenced by the physical properties of the raw biomass material as well as the high SiO2 ash in the clay binder.

Journal

Renewable EnergyElsevier

Published: Apr 1, 2018

References

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