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Microwave Torrefaction of Oat Hull: Effect of Temperature and Residence Time

Author

Listed:
  • Esteban Valdez

    (Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, SK S7N 5A9, Canada)

  • Lope G. Tabil

    (Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, SK S7N 5A9, Canada)

  • Edmund Mupondwa

    (Saskatoon Research and Development Centre, Agriculture and Agri-Food Canada, 107 Science Place, Saskatoon, SK S7N 0X2, Canada)

  • Duncan Cree

    (Department of Mechanical Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, SK S7N 5A9, Canada)

  • Hadi Moazed

    (Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, SK S7N 5A9, Canada)

Abstract

Microwave torrefaction of oat hull was conducted to enhance its physicochemical properties. A bench-top reactor with an internal stirrer was used for oat hull pretreatment at temperatures of 225 °C, 255 °C, and 285 °C, and residence times of 3, 6, and 9 min, respectively. Results showed that a high temperature level at 3 min residence time or severe torrefaction increased calorific values by up to 35% of its original value, while decreasing mass yield down to 60.77%. Severe torrefaction further decreased moisture absorption, moisture content, and grinding energy consumption but decreased energy yield and bulk density. Residence time had no significant effect on biomass physicochemical changes; however, production cost may be significantly increased by longer residence times. It was also concluded that increased microwave power levels from 400 to 650 W decreased energy consumption by shortening processing times, resulting in a positive economic impact of the process. Moderate and severe torrefaction significantly enhanced biomass fuel properties, and short residence times are recommended in order to decrease electricity consumption. In addition, microwave pretreatment enhances biomass in a similar way to conventional torrefaction, but at a faster processing time. Moreover, the liquid fraction as a by-product may represent a valuable product for the food industry.

Suggested Citation

  • Esteban Valdez & Lope G. Tabil & Edmund Mupondwa & Duncan Cree & Hadi Moazed, 2021. "Microwave Torrefaction of Oat Hull: Effect of Temperature and Residence Time," Energies, MDPI, vol. 14(14), pages 1-15, July.
    • Handle: RePEc:gam:jeners:v:14:y:2021:i:14:p:4298-:d:595602
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    References listed on IDEAS

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    1. Wang, M.J. & Huang, Y.F. & Chiueh, P.T. & Kuan, W.H. & Lo, S.L., 2012. "Microwave-induced torrefaction of rice husk and sugarcane residues," Energy, Elsevier, vol. 37(1), pages 177-184.
    2. Chen, Wei-Hsin & Kuo, Po-Chih, 2011. "Torrefaction and co-torrefaction characterization of hemicellulose, cellulose and lignin as well as torrefaction of some basic constituents in biomass," Energy, Elsevier, vol. 36(2), pages 803-811.
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    Cited by:

    1. Sunyong Park & Seon Yeop Kim & Ha Eun Kim & Kwang Cheol Oh & Seok Jun Kim & La Hoon Cho & Young Kwang Jeon & DaeHyun Kim, 2023. "Calorific Value Prediction Model Using Structure Composition of Heat-Treated Lignocellulosic Biomass," Energies, MDPI, vol. 16(23), pages 1-15, December.
    2. Peyman Alizadeh & Tim Dumonceaux & Lope G. Tabil & Edmund Mupondwa & Majid Soleimani & Duncan Cree, 2022. "Steam Explosion Pre-Treatment of Sawdust for Biofuel Pellets," Clean Technol., MDPI, vol. 4(4), pages 1-18, November.

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