Effect of torrefaction temperature, residence time and particle size on the properties of torrefied food waste

Municipal solid waste (MSW) in Malaysia mainly consists of food waste. As food waste is of organic compounds, its improper management may cause serious environmental issues, as it may produce greenhouse gases and polluting leachate. Alternative management of the food waste is through its utilization...

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Main Authors:	Ruwaida, Abdul Rasid, Thye, Mei Chin, Mazni, Ismail, Rahsya Nur Udzaifa, Abdul Rahman
Format:	Article
Language:	English
Published:	Department of Chemistry, Universitas Gadjah Mada Yogyakarta 2019
Subjects:	TD Environmental technology. Sanitary engineering TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/25842/ http://umpir.ump.edu.my/id/eprint/25842/ http://umpir.ump.edu.my/id/eprint/25842/ http://umpir.ump.edu.my/id/eprint/25842/1/Effect%20of%20torrefaction%20temperature%2C%20residence%20time%20and%20particle.pdf

id	ump-25842
recordtype	eprints
spelling	ump-258422019-11-26T03:13:41Z http://umpir.ump.edu.my/id/eprint/25842/ Effect of torrefaction temperature, residence time and particle size on the properties of torrefied food waste Ruwaida, Abdul Rasid Thye, Mei Chin Mazni, Ismail Rahsya Nur Udzaifa, Abdul Rahman TD Environmental technology. Sanitary engineering TP Chemical technology Municipal solid waste (MSW) in Malaysia mainly consists of food waste. As food waste is of organic compounds, its improper management may cause serious environmental issues, as it may produce greenhouse gases and polluting leachate. Alternative management of the food waste is through its utilization. However, the main issue in the utilization of food waste is its heterogeneity, whereby the diversified cooking methods, as well as food origin, emanates different characteristics. Hence, food waste needs to be pre-treated through the torrefaction process, which is a thermochemical method that converts it to biochar at a temperature between 200–300 °C in an inert environment. The main aim of this work is to evaluate the feasibility of food waste as a potential source of energy through the torrefaction process. The torrefaction of food waste was conducted in a vertical tubular reactor under an inert atmosphere. The results obtained from this study showed that as torrefaction temperature became more severe, the produced torrefied solid is more energy-dense, with apparent higher fixed carbon content and improved heating values. These findings imply that food waste may be able to be utilized as a solid biofuel, with fuel properties comparable to conventional fuels. Department of Chemistry, Universitas Gadjah Mada Yogyakarta 2019-08 Article PeerReviewed pdf en cc_by_nc_nd_4 http://umpir.ump.edu.my/id/eprint/25842/1/Effect%20of%20torrefaction%20temperature%2C%20residence%20time%20and%20particle.pdf Ruwaida, Abdul Rasid and Thye, Mei Chin and Mazni, Ismail and Rahsya Nur Udzaifa, Abdul Rahman (2019) Effect of torrefaction temperature, residence time and particle size on the properties of torrefied food waste. Indonesian Journal of Chemistry, 19 (3). pp. 753-760. ISSN 1411-9420 (Print); 2460-1578 (Online) https://doi.org/10.22146/ijc.39718 https://doi.org/10.22146/ijc.39718
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Malaysia Pahang
building	UMP Institutional Repository
collection	Online Access
language	English
topic	TD Environmental technology. Sanitary engineering TP Chemical technology
spellingShingle	TD Environmental technology. Sanitary engineering TP Chemical technology Ruwaida, Abdul Rasid Thye, Mei Chin Mazni, Ismail Rahsya Nur Udzaifa, Abdul Rahman Effect of torrefaction temperature, residence time and particle size on the properties of torrefied food waste
description	Municipal solid waste (MSW) in Malaysia mainly consists of food waste. As food waste is of organic compounds, its improper management may cause serious environmental issues, as it may produce greenhouse gases and polluting leachate. Alternative management of the food waste is through its utilization. However, the main issue in the utilization of food waste is its heterogeneity, whereby the diversified cooking methods, as well as food origin, emanates different characteristics. Hence, food waste needs to be pre-treated through the torrefaction process, which is a thermochemical method that converts it to biochar at a temperature between 200–300 °C in an inert environment. The main aim of this work is to evaluate the feasibility of food waste as a potential source of energy through the torrefaction process. The torrefaction of food waste was conducted in a vertical tubular reactor under an inert atmosphere. The results obtained from this study showed that as torrefaction temperature became more severe, the produced torrefied solid is more energy-dense, with apparent higher fixed carbon content and improved heating values. These findings imply that food waste may be able to be utilized as a solid biofuel, with fuel properties comparable to conventional fuels.
format	Article
author	Ruwaida, Abdul Rasid Thye, Mei Chin Mazni, Ismail Rahsya Nur Udzaifa, Abdul Rahman
author_facet	Ruwaida, Abdul Rasid Thye, Mei Chin Mazni, Ismail Rahsya Nur Udzaifa, Abdul Rahman
author_sort	Ruwaida, Abdul Rasid
title	Effect of torrefaction temperature, residence time and particle size on the properties of torrefied food waste
title_short	Effect of torrefaction temperature, residence time and particle size on the properties of torrefied food waste
title_full	Effect of torrefaction temperature, residence time and particle size on the properties of torrefied food waste
title_fullStr	Effect of torrefaction temperature, residence time and particle size on the properties of torrefied food waste
title_full_unstemmed	Effect of torrefaction temperature, residence time and particle size on the properties of torrefied food waste
title_sort	effect of torrefaction temperature, residence time and particle size on the properties of torrefied food waste
publisher	Department of Chemistry, Universitas Gadjah Mada Yogyakarta
publishDate	2019
url	http://umpir.ump.edu.my/id/eprint/25842/ http://umpir.ump.edu.my/id/eprint/25842/ http://umpir.ump.edu.my/id/eprint/25842/ http://umpir.ump.edu.my/id/eprint/25842/1/Effect%20of%20torrefaction%20temperature%2C%20residence%20time%20and%20particle.pdf
first_indexed	2023-09-18T22:39:54Z
last_indexed	2023-09-18T22:39:54Z
_version_	1777416844807766016

Effect of torrefaction temperature, residence time and particle size on the properties of torrefied food waste

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