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Olivové brikety

22.06.2006
Odpady
Energie
Olivové brikety

Briquettes Of Olive Cake As A Potential Source Of Thermal Energy

Mohamad I. Al-Widyan, Adnan I. Khdair
Assistant Professor
Department of Agricultural Engg. & Technology

Ghassan Tashtoush
Assistant Professor
Department of Mechanical Engg.

College of Engineering, Jordan University of Science and Technology
P.O. Box 3030, Irbid 22110, JORDAN

ABSTRACT
Mediterranean countries produce annually large amounts of olive cake that impose disposal and environmental problems. This study involved an assessment of the potential of olive cake cylindrical briquettes as an energy source. Batches of the briquettes were burned in a lab-size metal, refractory-lined stove. The assessment was based on monitoring the combustion behavior of briquettes in the stove, measuring the various combustion temperatures, evaluating the stove performance, and sampling and analyzing exhaust emissions. It was found that despite their poor ignitability, the briquettes would burn efficiently and satisfactorily given adequate combustion air quantity and distribution. The stove efficiency burning the briquettes reached 80% with an average total burning time of 80 minutes per 520-gram batch. The flame temperature reached 350 °C with natural airflow and increased up to 500 °C as combustion air reached 196% theoretical. Carbon monoxide concentration in the exhaust gases decreased as airflow rate increased, which indicated better combustion with higher airflow rate for the ranges considered.

ZDROJ: Journal of Solid Waste Technology

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