Autor(es)

Granado, Marcos Paulo Patta ; Gadelha, Antonia Mabrysa Torres ; Rodrigues, Deyvison Souza ; Antonio, Graziella Colato ; De Conti, Andrea Cressoni

• Tipo de documento: Artigo Científico
• Fonte: BIORESOURCE TECHNOLOGY REPORTS; v. 21, p. 7-pg., 2023-02-01.

Resumo

In this study, briquettes produced from cassava rhizome, sugarcane bagasse and straw were torrefied at 250 degrees C for 90 min to verify the effects of the process on their structure and properties such as density, durability, energy content, and energy density. The briquettes had a relaxed density of 1270 kg/m3 for those produced from cassava rhizome, 1240 kg/m3 from sugarcane bagasse, and 1300 kg/m3 from sugarcane straw. The torrefaction procedure increased calorific value of the briquettes by 9-13-fold. However, changes in briquette strength were identified after torrefaction, with a longitudinal deformation of 12.9-26.6 % and cracks in its bodies. Consequently, fragments were produced after durability testing. Moreover, briquette density decreased by 36 % for cassava rhizome, 50 % for sugarcane bagasse, and 55 % for sugarcane straw. The produced cassava rhizome briquettes exhibited the highest energy yield when torrefied. Combining these technologies facilitates the use of residues from agriculture for energy generation. (AU)

• Processo FAPESP: 18/11837-2 - Torrefação de briquetes produzidos a partir de cepa de mandioca
• Beneficiário: Marcos Paulo Patta Granado
• Modalidade de apoio: Bolsas no Brasil - Iniciação Científica
• Processo FAPESP: 18/14827-8 - Densificação energética e torrefação de misturas de biomassa
• Beneficiário: Andrea Cressoni de Conti
• Modalidade de apoio: Auxílio à Pesquisa - Regular