scholarly journals Pengaruh Kadar Perekat Terhadap Karakteristik Briket Arang Limbah Kayu Karet (Hevea brasiliensis Muell. Arg)

2021 ◽  
Vol 10 (3) ◽  
pp. 283
Author(s):  
Rahmi Adi Bazenet ◽  
Wahyu Hidayat ◽  
Siti Mutiara Ridjayanti ◽  
Melya Riniarti ◽  
Irwan Sukri Banuwa ◽  
...  
Keyword(s):  
Water Absorption ◽  
Chemical Properties ◽  
Calorific Value ◽  
Wood Particle ◽  
Hydraulic Press ◽  
Wood Charcoal ◽  
Chemical Components ◽  
Wave Band ◽  
Ftir Analysis ◽  
Rubber Wood

The study aimed to determine the effects of adhesive content on rubber wood charcoal briquette characteristics. Wood charcoal was produced using a double-drum retort kiln at > 500°C.  Wood charcoals were crushed into powder and then mixed with tapioca adhesive of 5%, 10%, and 15%. The charcoal-adhesive mix was then pressed using a hydraulic press machine. For comparison, rubber wood biomass briquettes were also produced using wood particle-adhesive mix with similar adhesive content.  Biomass and charcoal briquettes characteristics as physical properties (density and water absorption), chemical properties (ultimate analysis, and FTIR analysis) and energy properties (calorific value) were evaluated.  The results showed that density ranged between 0.52-0.56 g/cm3, water absorption of 6.54-7.47%, C content of 82.67-84.41%, H content of 3.28-3.60%, N content of 0.67%-0.74%, and calorific value of 30.76-32.86 MJ/kg.  The results of FTIR analysis showed changes in the spectrum of the wave band on the functional groups OH, CH, C≡H, C=C, and C=O, indicating the decomposition of the chemical components of rubber wood due to pyrolysis.  The results prove that increasing the adhesive content can reduce the quality of briquettes.  Based on physical, chemical, and energy properties, charcoal briquettes with 5% adhesive showed better characteristics than briquettes with 10% and 15% adhesive content, showing water absorption of 6.54%, C content of 84.41%, H content of 3.28%, and heating value of 32.86 MJ/kg. Keywords:  adhesive content, charcoal briquette, pyrolysis, rubber wood waste, tapioca starch

scholarly journals KRAFT LIGNIN AS AN ADDITIVE IN PINE AND EUCALYPTUS PARTICLE COMPOSITION FOR BRIQUETTE PRODUCTION

2019 ◽  
Vol 43 (2) ◽  
Author(s):  
Walter Torezani Neto Boschetti ◽  
Alice do Carmo Precci Lopes ◽  
Robisnéia Adriana Ribeiro ◽  
Rafael Quezada Reyes ◽  
Angélica de Cássia Oliveira Carneiro
Keyword(s):  
Energy Density ◽  
Apparent Density ◽  
Lignin Content ◽  
Chemical Properties ◽  
Calorific Value ◽  
Wood Particle ◽  
Kraft Lignin ◽  
Mechanical Resistance ◽  
Particle Composition ◽  
Eucalyptus Wood

ABSTRACT The objective of this study was to evaluate the properties of briquettes produced with different proportions of pine and eucalyptus wood, as well as to characterize the potential of kraft lignin as an additive in the composition of briquettes for energy generation. The treatments differed from one another in the pine and eucalyptus wood particle ratios (0, 25, 50, 75 and 100%), as well as for the kraft lignin content (0, 2, 4, 6, 8, 10, and 12%). The biomasses were characterized by their physical and chemical properties, and briquette properties were evaluated according to apparent density, lower calorific value (LCV), energy density, and maximum burst load. The results showed an increase in the apparent density as the proportion of lignin and eucalyptus in the briquettes increased. The particle composition of the briquettes had a higher influence on the energy density increase compared to the addition of kraft lignin, being more significant in briquettes produced with higher proportions of eucalyptus. It was also observed that the addition of lignin increased the resistance to the rupture load, and that there was a specific value at which this resistance was higher (at 7% or 11% of lignin, depending on the proportion of particles). Additionally, the briquettes made with 100% pine achieved greater mechanical resistance. In general, kraft lignin presented good potential for use as a briquette additive, contributing to improved energy and mechanical properties.

The effect of sugar beet fiber addition on the chemical properties of tortilla chips

2012 ◽  
pp. 385-388 ◽  
Author(s):  
Azadeh Saadatmandi ◽  
Mohammad Elahi ◽  
Reza Farhoosh ◽  
Mahdi Karimi
Keyword(s):  
Sugar Beet ◽  
Water Absorption ◽  
Protein Content ◽  
Chemical Properties ◽  
Absorption Capacity ◽  
Ash Content ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Overall Acceptability ◽  
Tortilla Chips

The incorporation of sugar beet fiber (0–5%) to tortilla chips and the effects on the chemical and sensory properties were studied. Addition of sugar beet fiber (SBF) led to an increasing of water absorption capacity, ash content and darkness while lowering the protein content and oil absorption. Sensory evaluation showed that the overall acceptability of tortilla chips reduces if adding more than 2% SBF.

Proximal and Functional Properties of Edible Ripened Split Beans of Coastal Wild Legume Canavalia maritima

2019 ◽  
Vol 15 (3) ◽  
pp. 228-233
Author(s):  
Prabhavathi Supriya ◽  
Kandikere R. Sridhar
Keyword(s):  
Water Absorption ◽  
Functional Properties ◽  
Crude Protein ◽  
Functional Foods ◽  
Protein Solubility ◽  
Calorific Value ◽  
Absorption Capacity ◽  
Total Lipids ◽  
Crude Fibre ◽  
Protein Rich

Background: Utilization of wild legumes has received prime importance in the recent past to compensate the scarcity of protein-rich foods as well as to tackle the protein energy malnutrition. Ripened split beans of Canavalia maritima devoid of seed coat and testa serve as traditional nutraceutical source for the coastal dwellers of Southwest India. Objective: The present study projects proximal and functional attributes of uncooked and cooked ripened split beans of C. maritima to be used in the preparation of functional foods. Methods: Proximal properties (moisture, crude protein, total lipids, crude fibre, carbohydrates and calorific value) and functional properties (protein solubility, gelation capacity, water-absorption, oilabsorption, emulsion qualities and foam qualities) of split beans were evaluated by standard methods. Results: Cooking did not significantly changed the crude protein, total lipids, ash, carbohydrates and calorific value, while it significantly increased the crude fibre. The protein solubility, water-absorption capacity, foam capacity and foam stability were significantly higher in uncooked than cooked beans. The cooked beans were superior to uncooked beans in least gelation concentration, low oil-absorption capacity, emulsion activity and emulsion stability. Conclusion: The functional properties of split bean flours were influenced by the proximal components like crude protein, total lipids and crude fibre. The energy-rich ripened split beans of C. maritima can serve as a new potential source for production of value added functional foods owing to their rich protein, rich carbohydrates, low-lipid and potential bioactive attributes.

scholarly journals Physico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Monika Wójcik ◽  
Renata Różyło ◽  
Regine Schönlechner ◽  
Mary Violet Berger
Keyword(s):  
Guar Gum ◽  
Chemical Properties ◽  
Calorific Value ◽  
High Protein ◽  
Gluten Free ◽  
Pea Protein ◽  
Physico Chemical ◽  
Low Carbohydrate ◽  
Chemical Score ◽  
Index Value

AbstractThe study aimed to determine the effect of pea protein powder on the pasting behavior and physico-chemical properties including the composition of amino and fatty acids of gluten-free bread with low-carbohydrate content. The control bread recipe was based on buckwheat flour (50 g) and flaxseed flour (50 g) as main flours. Additionally, the improving additives for this control bread such as psyllium husk (4 g), potato fiber (2 g), and guar gum (2 g) were used. The mixture of base flour was supplemented with the addition of pea protein powder (PPP) in the amount ranging from 5 to 25%. The results of Visco analyzes measured by RVA apparatus showed that the addition of 10% PPP to the control bread did not significantly differentiate peak viscosity and pasting temperature which was at the level 3115 cP and 3149 cP and 50 °C, respectively. Supplementation of low-carbohydrate bread with 10% of PPP was acceptable and significantly increased the content of all analyzed amino acids, as well as the amount of α-linolenic acid concerning the control bread. The lowest value of chemical score was observed for leucine. The EAAI (essential amino acid index) value increased from 34 to 40 when the optimal protein supplement was added. The developed gluten-free, low-carbohydrate, and high protein bread was characterized by contents of carbohydrate of 16.9%, protein of 17.1%, fiber of 13.7%, fat of 3.3% and its calorific value was 194 kcal/100 g.

scholarly journals Assessment of Pellets from Three Forest Species: From Raw Material to End Use

Forests ◽  
2021 ◽  
Vol 12 (4) ◽  
pp. 447
Author(s):  
Miguel Alfonso Quiñones-Reveles ◽  
Víctor Manuel Ruiz-García ◽  
Sarai Ramos-Vargas ◽  
Benedicto Vargas-Larreta ◽  
Omar Masera-Cerutti ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Ash Content ◽  
Hot Water ◽  
Raw Material ◽  
Chemical Components ◽  
Energy Yield ◽  
Cellulose Content ◽  
Fixed Carbon ◽  
End Use ◽  
The Impact

This study aimed to evaluate and compare the relationship between chemical properties, energy efficiency, and emissions of wood and pellets from madroño Arbutus xalapensis Kunth, tázcate Juniperus deppeana Steud, and encino colorado Quercus sideroxyla Humb. & Bonpl. in two gasifiers (top-lit-up-draft (T-LUD) and electricity generation wood camp stove (EGWCS)) in order to determine the reduction of footprint carbon. In accordance with conventional methodologies, we determined the extracts and chemical components (lignin, cellulose, holocellulose), and the immediate analyses were carried out (volatile materials, fixed carbon, ash content and microanalysis of said ash), as well as the evaluation of emission factors (total suspended particulate matter (PM2.5), CO, CO2, CH4, black carbon (BC), elemental carbon (EC), and organic carbon (OC)). The results were statistically analyzed to compare each variable among species and gasifiers. The raw material analyzed showed how the pH ranged from 5.01 to 5.57, and the ash content ranged between 0.39 and 0.53%. The content values of Cu, Zn, Fe, Mg, and Ca ranged from 0.08 to 0.22, 0.18 to 0.19, 0.38 to 0.84, 1.75 to 1.90, and 3.62 to 3.74 mg kg−1, respectively. The extractive ranges from cyclohexane were 2.48–4.79%, acetone 2.42–4.08%, methanol 3.17–7.99%, and hot water 2.12–4.83%. The range of lignin was 18.08–28.60%. The cellulose content ranged from 43.30 to 53.90%, and holocellulose from 53.50 to 64.02%. The volatile material range was 81.2–87.42%, while fixed carbon was 11.30–17.48%; the higher heating value (HHV) of raw material and pellets presented the ranges 17.68–20.21 and 19.72–21.81 MJ kg−1, respectively. Thermal efficiency showed statistically significant differences (p < 0.05) between pellets and gasifiers, with an average of 31% Tier 3 in ISO (International Organization for Standardization) for the T-LUD and 14% (ISO Tier 1) for EGWCS, with Arbutus xalapensis being the species with the highest energy yield. The use of improved combustion devices, as well as that of selected raw material species, can reduce the impact of global warming by up to 33% on a cooking task compared to the three-stone burner.

scholarly journals A Review on Cementitious Materials Including Municipal Solid Waste Incineration Bottom Ash (MSWI-BA) as Aggregates

Buildings ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 179
Author(s):  
Jad Bawab ◽  
Jamal Khatib ◽  
Said Kenai ◽  
Mohammed Sonebi
Keyword(s):  
Municipal Solid Waste ◽  
Water Absorption ◽  
Solid Waste ◽  
Bottom Ash ◽  
Chemical Properties ◽  
Waste Incineration ◽  
Treatment Method ◽  
Cementitious Materials ◽  
Municipal Solid Waste Incineration ◽  
Municipal Solid Wastes

Waste management is a vital environmental issue in the world today. Municipal solid wastes (MSWs) are discarded in huge quantities on a daily basis and need to be well controlled. Incineration is a common method for reducing the volume of these wastes, yet it produces ashes that require further assessment. Municipal solid waste incineration bottom ash (MSWI-BA) is the bulk byproduct of the incineration process and has the potential to be used in the construction sector. This paper offers a review of the use of MSWI-BA as aggregates in cementitious materials. With the growing demand of aggregates in cementitious materials, MSWI-BA is considered for use as a partial or full alternative. Although the physical and chemical properties of MSWI-BA are different than those of natural aggregates (NA) in terms of water absorption, density, and fineness, they can be treated by various methods to ensure suitable quality for construction purposes. These treatment methods are classified into thermal treatment, solidification and stabilization, and separation processes, where this review focuses on the techniques that reduce deficiencies limiting the use of MSWI-BA as aggregates in different ways. When replacing NA in cementitious materials, MSWI-BA causes a decrease in workability, density, and strength. Moreover, they cause an increase in water absorption, air porosity, and drying shrinkage. In general, the practicality of using MSWI-BA in cementitious materials is mainly influenced by its treatment method and the replacement level, and it is concluded that further research, especially on durability, is required before MSWI-BA can be efficiently used in the production of sustainable cementitious materials.

scholarly journals Characteristics of Woody Cutting Waste Briquette with Paper Waste Pulp as Binder

2020 ◽  
Vol 190 ◽  
pp. 00030
Author(s):  
Qurrotin Ayunina Maulida Okta Arifianti ◽  
Azmi Alvian Gabriel ◽  
Syarif Hidayatulloh ◽  
Kuntum Khoiro Ummatin
Keyword(s):  
Moisture Content ◽  
Ignition Time ◽  
Combustion Process ◽  
Calorific Value ◽  
Volatile Matter ◽  
Proximate Analysis ◽  
Hydraulic Press ◽  
Combustion Characteristic ◽  
Paper Waste ◽  
Iron Mold

The current research aimed to increase the calorific value of woody cutting waste briquette with paper waste pulp as binder. There were three different binder variation used in this study, they are 5 %, 10 %, and 15 %. To create a briquette, a cylindrical iron mold with diameter of 3.5 cm and height of 3 cm and a hydraulic press with 2 t power were applied. The physical characteristics of the combination woody waste briquette and paper waste pulp, such as moisture content, ash content, volatile matter and carbon fix were examined using proximate analysis. The calorific value of briquetted fuel was tested by bomb calorimeter. The combustion test was performed to determine the combustion characteristic of briquettes, for example initial ignition time, temperature distribution, and combustion process duration. The general result shows that the calorific value of briquette stood in the range of 4 876 kCal kg–1 to 4 993 kCal kg–1. The maximum moisture content of briquette was 5.32 %. The longest burning time was 105 min.

scholarly journals Chemical composition of germinating Tunisian almond (Prunus Amygdalus Mill.) seedlings oil

2021 ◽  
Vol 48 (2) ◽  
Author(s):  
Refka Dhouibi ◽  
◽  
Hanen Oueslati ◽  
Senda Bahri ◽  
Khaled Jabou ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Lipolytic Activity ◽  
Chemical Properties ◽  
Dry Mass ◽  
Chemical Components ◽  
Prunus Amygdalus ◽  
Almond Oil ◽  
Physico Chemical ◽  
Total Fatty Acids

Almonds (Prunus amygdalus) are a rich source of many essential nutrients. However, there is a lack of enough information on almond varieties' biochemical composition, especially at the germination stage. Therefore, this study was conducted to determine the chemical components of the germinating Tunisian almonds. The study included determining the content of oils, proteins, fatty acids, and triglycerides during germination. Results indicated that the oleaginous seeds are rich in oil (55 to 65% of the dry mass) and crude protein (21.825 mg/mL). The dominant polyunsaturated fatty acids are oleic and linoleic acids which represent 64.53% and 24.38%, respectively, while palmitic acid is the most dominant saturated fatty acid with 7.65% of the total fatty acids. Also, the primary molecular types of triglycerides detected by L.C. analysis are triolein (32.3%) and dioleolinolein (24.0%), followed by palmitodiolein (12.5%) and oleodilinolein (12.6%.). The physico-chemical properties study revealed that almond oil remains stable, thus preserving its quality and nutritional value, even during transition from dormancy to germination. On the other hand, we also detected the presence of a lipolytic activity which is maximum on the 3rd day of germination (4.66 mUI). Our results indicate that almond oil plays an important role in human nutrition due to the presence of unsaturated fatty acids, and it is more stable than other oils.

scholarly journals Antioxidant and Total Phenolic Content of Breadfruit (Artocarpus altilis) Leaves

2018 ◽  
Vol 150 ◽  
pp. 06007 ◽  
Author(s):  
Lee Yit Leng ◽  
Nuramira binti Nadzri ◽  
Khor Chu Yee ◽  
Norawanis binti Abdul Razak ◽  
Abdul Razak Shaari
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Copper Ions ◽  
Radical Scavenging ◽  
Chemical Components ◽  
Total Phenolic ◽  
Ftir Analysis ◽  
Artocarpus Altilis ◽  
Methanolic Extracts

This work aims to determine antioxidant, total phenolic content and Fourier transform infrared spectroscopy (FTIR) analysis of breadfruit leaves which are essential in management of diabetes. The methanolic extracts of breadfruit leaves was used to analyze for total phenolic content and antioxidant. Total phenolic content of the extracts was measured using the Folin–Ciocalteu assay while the antioxidant activity of plant extracts was measured by the 1, 1-diphenyl-2-picryhyradrazyl (DPPH) radical scavenging assay. FTIR analysis was used to determine the chemical components in the leaves. Total phenolic content in fresh breadfruit leaves (144.16 mg/g ± 17.98) was comparable to those of green tea. The results showed the breadfruit leaves extracts exhibited potent antioxidant activity. The presence of OH group also suggests antioxidant capacity of breadfruit leaves to deactivate free radicals as glucose itself could react with hydrogen peroxide in the presence of iron and copper ions to form hydroxyl radical.

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