Analysis of Energy Characteristics of Rice and Coffee Husks Blends. (13th March 2014)

• Record Type: Journal Article
• Authors: Mhilu, Cuthbert F.
• Other Names: González J. A. Academic Editor.; Ragauskas A. Academic Editor.
• Is Part Of: ISRN chemical engineering. Volume 2014(2014)
• Publication Date: 2014-03-13
• Subjects: Chemical engineering -- Periodicals; Chemical engineering; Periodicals; Electronic journals; 660
• DOI: 10.1155/2014/196103
• Languages: English
• ISSNs: 2090-861X

Abstract

Abstract : Production of first generation biofuels using food crops is under criticism over sustainability issues on food security. Tanzania is showing active interest in developing second generation biofuels to deal with some of such issues, especially from the feedstock point of view. This paper reports work done to determine energy characteristics of rice and coffee husks. The results show that coffee husks have better energy quality than rice husks, while heating values of coffee are 18.34 MJ/kg and 13.24 MJ/kg for rice husk. Thermogravimetric analysis made for coffee husks blended rice husks at a ratio of 75 : 25% vol. show better material degradation characteristics yielding low residual mass of 23.65%, compared to 26.50% of char and ash remaining in pure rice husks. Derivative thermogravimetric analysis shows comparable hemicellulose degradation peak values of −11.5 and −11.2 and cellulose −3.20 and −2.90 in pure coffee and rice husks, respectively. In coffee and rice husks blends, substantial reductions of hemicellulose and cellulose peaks were observed. Use of coffee and rice husks blends applying high temperature gasification would reduce the latter's flammability, while increasing its flame retention characteristics, hence offering opportunities for production of clean syngas in a sustainable manner.