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Description: Briquettes were produced from mixed composition of three agricultural residues; groundnut shell, almond shell and rice husk. Cassava starch, clay and water were also added. Mixture-Process experimental design of six components and four process factors were used to develop the briquettes. The properties determined were: percentage volatile matter, percentage ash content, percentage fixed carbon and calorific value. Density and drying time were also determined. All processing variables assessed were not significantly different at 5% level of probability, except for percentage ash content. The result shows that briquette produced from composition of 52% groundnut shell, 10% almond shell, 10% rice husk, 20% cassava starch, 5% clay, 3% water, at 650oC carbonising temperature, 250Mpa compacting pressure, 300 sec dwell time and drying temperature of 160oC produced the highest calorific value of 29994.49kcal/kg while briquette produced from 46% groundnut shell, 10% almond shell, 16% rice husk, 20% cassava starch, 5% clay, 3% water, at 300oC carbonising temperature, 250Mpa compacting pressure, 60 seconds dwell time and drying temperature of 160oC produced the lowest calorific value of 23701.47kcal/kg . A burning rate of 0.43kg/hr shows that the fuel is moderately combustible.

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Date: 2021-06-11
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Conference name: 5th CIGR International Conference and CSBE-SCGAB AGM 2021, Quebec City,QC, 11-14 May 2021.
Session name: Waste Management 4 - Agri-food Residues and Growth Media

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Publication type: Presentation
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Coverage: Nigeria
Language 1: en
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Rights: Canadian Society for Bioengineering
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