Carbonization of corncobs for the preparation of barbecue charcoal and combustion characteristics of corncob char
Copyright © 2020 Elsevier Ltd. All rights reserved.
| Veröffentlicht in: | Waste management (New York, N.Y.). - 1999. - 105(2020) vom: 15. März, Seite 560-565 |
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| Weitere Verfasser: | , |
| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2020
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| Zugriff auf das übergeordnete Werk: | Waste management (New York, N.Y.) |
| Schlagworte: | Journal Article Barbecue Carbonization Char Corncob Charcoal 16291-96-6 Carbon 7440-44-0 |
| Zusammenfassung: | Copyright © 2020 Elsevier Ltd. All rights reserved. The paper examines the process of carbonization of waste from corncobs at carbonization temperatures within a range of 300-700 °C in a laboratory-scale reactor. These studies are important because of reductions in wood resources for the preparation of barbecue charcoal due to environmental protection laws and legislative processes in many countries aimed at the protection of forest resources. The results presented here include the physical and chemical properties of char as a function of carbonization temperatures as well as the characteristics of the heating rate of a fixed bed of corncobs and within a single corncob particle. The combustion characteristics of the char were determined using thermogravimetric analysis. The results show that the volatile matter yield of the char decreased, whereas the fixed carbon yield and higher heating value (HHV) increased, along with higher carbonization temperatures. TGA analysis shows that the ignition and burnout temperature of the char increased, with a simultaneous decrease in the value of the S index, along with increased carbonization temperatures. The results show that carbonization temperatures of 500 °C and above meet the standards for the production of barbecue charcoal |
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| Beschreibung: | Date Completed 24.03.2020 Date Revised 24.03.2020 published: Print-Electronic Citation Status MEDLINE |
| ISSN: | 1879-2456 |
| DOI: | 10.1016/j.wasman.2020.02.036 |