Elucidating on Time and Temperature Effects on Torrified Moldy Bread

Waste-to-energy is the preferred solution, according to the waste management hierarchy considering landfill waste disposal may not be the most effective method of waste usage. Torrefaction of kitchen waste to produce higher-quality solid fuels is an effective option with lower temperature requirements than pyrolysis and gasification. By addressing the problems, the fuel quality in terms of high heating value can be investigated. Also, the torrefaction parameters, temperature and time, can be examined on the fuel performance. The moldy bread undergoes torrefaction by torrefying it in the furnace with temperatures of 200, 250 and 300°C, respectively, with 15, 30, 45 and 60 mins of processing times. With increased torrefaction temperature, the mass dropped while the higher heating value (HHV) increased. The rise in carbon content also enhanced the torrefied moldy bread's fuel properties. Also, this is because the primary components of the moldy bread, particularly hemicellulose, have significantly decomposed. Therefore, processed temperature of 300°C at elevation time of 45 min produced tremendous gain than other parameters observed

Elucidating on Time and Temperature Effects on Torrified Moldy Bread

Waste-to-energy is the preferred solution, according to the waste management hierarchy considering landfill waste disposal may not be the most effective method of waste usage. Torrefaction of kitchen waste to produce higher-quality solid fuels is an effective option with lower temperature requirements than pyrolysis and gasification. By addressing the problems, the fuel quality in terms of high heating value can be investigated. Also, the torrefaction parameters, temperature and time, can be examined on the fuel performance. The moldy bread undergoes torrefaction by torrefying it in the furnace with temperatures of 200, 250 and 300°C, respectively, with 15, 30, 45 and 60 mins of processing times. With increased torrefaction temperature, the mass dropped while the higher heating value (HHV) increased. The rise in carbon content also enhanced the torrefied moldy bread's fuel properties. Also, this is because the primary components of the moldy bread, particularly hemicellulose, have significantly decomposed. Therefore, processed temperature of 300°C at elevation time of 45 min produced tremendous gain than other parameters observed