Development of Biomass Stove for Heating up Die Barrel of Rice Husk Briquette Machine

AbstractIn rice husk briquette production process, electricity is used to drive the screw press and to heat up the die barrel. In the energy-starve countries, electricity consumption for producing biomass briquette fuel is not rationale. To reduce the electricity consumption in biomass briquette production process, a biomass fired stove is developed to use as the replacement of the electric heater. The biomass stove is capable of raising the temperature of die barrel at desired level for making briquette. The stove is made of refractory brick and clay. The stove is fired with rice husk briquette. The stove provides heat to die barrel instead of electric heater. The stove shows satisfactory performance by replacing the 6kW electric-heater in this study. The modified rice husk briquetting machine consumed about 76kg of rice husk briquette and about 80 kWh of electricity to produce one tonne of rice husk briquette instead of 179 kWh of electricity consumption by traditional rice husk briquetting machine for same quantity of rice husk briquette produced. Hence at least 50% of electricity consumption for rice husk briquette production could be replaced by using the modified technology discussed in this paper

Potential Benefits of Bioactive Compounds of Traditional Rice Grown in South and Southeast Asia: A Review

Traditional rice varieties have been widely cultivated and popularly consumed by Asian people for a very long time and have recently garnered increased consumer concern. Traditional or indigenous rice varieties are known to be rich in a wide range of bioactive compounds, particularly phenolic compounds, flavonoids, tannins, anthocyanins, proanthocyanidins, phytic acids, and γ-oryzanol. We have identified 32 phenolic acids, including hydroxycinnamic acid derivatives, and 7 different flavonoids in rice varieties. These bioactive compounds have unique physiological effects on human health. Additionally, rice grains exhibit nutraceutical potential for antidiabetic, antiarthritic, anti-inflammatory, antibacterial, and antitumor activities. In this review, we critically analyzed the bioactive components of traditional rice and their nutraceutical potential in protecting against harmful microbial activities. To ensure that future generations have access to these beneficial substances, it is crucial to preserve traditional rice varieties

Effect of extraction methods on physical and chemical properties and shelf life of black cumin (Nigella sativa L.) oil

The herbaceous plant black cumin (Nigella sativa L.) has a variety of medical benefits. For therapeutic uses, effective utilization of black cumin oil (BCO) depends upon its functional groups. The objective of the current study was to investigate the physicochemical characteristics, extraction methods' effects, shelf-life, and functional groups of BCO. Mechanical, cold, and Soxhlet extraction methods were used to extract oil from seeds. Proximate analysis of black cumin seeds showed 20.37 % protein, 34.24 % fat, 6.86 % moisture, 7.02 % ash, and 31.51 % carbohydrate. The density of mechanically extracted oil (MEO), Soxhlet extracted oil (SEO), Cold extracted oil (CEO), Locally labeled oil (LLO) and Locally unlabeled oil (LUO) were 0.957 g/cm3, 1.151 g/cm3, 1.170 g/cm3, 1.068 g/cm3 and 1.066 g/cm3, respectively, whereas the refractive indices were approximately similar in all oil samples. In terms of color, CEO and MEO were respectively the lightest and reddest ones among the oils. Initially, free fatty acid (FFA) contents in MEO, SEO, CEO, LCO and LUO were 6.663 %, 6.041 %, 8.214 %, 8.458 %, and 7.573 % respectively, where the highest peroxide value (PV), iodine value (IV) and saponification value (SV) were found as 26.232 mEq O2/kg, 122.275 g I2/100 g and 201.282 mg KOH/g in LCO, CEO and LUO. respectively. By 14 weeks of storage FFA, PV and SV in MEO increased from 6.663 to 14.289 %, 23.508 to 32.229 mEq O2/kg and 196.207–202.629 mg KOH/g respectively while IV decreased from 122.275 to 117.319 g I2/100 g. FTIR analysis reveals the MEO mostly consists of unsaturated fatty acids (cis). The overall findings conclude that MEO remains consumable until 10 weeks indicating a better stability against oxidation and rancidity