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Ruwaida Abdul Rasid
Faculty of Chemical and Natural Resources Engineering, Universiti Malaysia Pahang, Lebuhraya Tun Razak 26300, Gambang, Pahang, Malaysia
Chemical Engineering, Chemistry & Bioengineering Chemistry

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Effect of Torrefaction Temperature, Residence Time and Particle Size on the Properties of Torrefied Food Waste Ruwaida Abdul Rasid; Thye Mei Chin; Mazni Ismail; Nahsya Nur Udzaifah Abdul Rahman
Indonesian Journal of Chemistry Vol 19, No 3 (2019)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (248.519 KB) | DOI: 10.22146/ijc.39718

Abstract

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.
Torrefaction of Food Waste as a Potential Biomass Energy Source Rahsya Nur Udzaifa Abdul Rahman; Mazni Ismail; Ruwaida Abdul Rasid; Noor Ida Amalina Ahamad Nordin
Indonesian Journal of Chemistry Vol 19, No 4 (2019)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (252.484 KB) | DOI: 10.22146/ijc.40871

Abstract

Food waste (FW) represents a major component of municipal solid waste (MSW) in Malaysia which causes negative impact due to poor waste management. One of a promising strategy to reduce the FW is to convert the FW to energy sources through thermal pre-treatment process which known as torrefaction. The aim of this study is to investigate the improvement of chemical properties and energy potential of the torrefied FW. The torrefaction of FW was conducted using tubular reactor to evaluate the influence of temperature (220 to 260°C) and residence time (15 to 60 min) on the quality of torrefied FW. The quality of torrefied FW were evaluated using ultimate analysis, proximate analysis, mass yield, energy yield and higher heating value (HHV). From ultimate analysis, the carbon, C was increased, however the hydrogen, H and oxygen, O decreased across the torrefaction temperature and residence time. This lead to the increasing of HHV with the increasing of temperature and time. The HHV of the dried FW was improved from 19.15 to 23.9 MJ/kg after being torrefied at 260°C for 60 min. The HHV indicated that FW has the potential to be utilized as an energy source.
Co-Authors Mazni Ismail Nahsya Nur Udzaifah Abdul Rahman Noor Ida Amalina Ahamad Nordin Rahsya Nur Udzaifa Abdul Rahman Thye Mei Chin