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Harnessing the Energy Potential of Nut Residues: A Comprehensive Environmental and Carbon Footprint Assessment

Author

Listed:
  • João H. Bento

    (Laboratory of Thermal Sciences and Sustainability, University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal)

  • Miguel Oliveira

    (Laboratory of Thermal Sciences and Sustainability, University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal
    CQ-VR, Chemistry Research Centre-Vila Real, University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal)

  • Amadeu Duarte da Silva Borges

    (Laboratory of Thermal Sciences and Sustainability, University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal
    CQ-VR, Chemistry Research Centre-Vila Real, University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal
    Engineering Department, University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal)

Abstract

This study provides a comprehensive thermochemical characterization of common nut residues—almonds, walnuts, hazelnuts, peanuts, and pistachios shells—as potential biomass fuels, examining their chemical composition, calorific values, and emissions profiles. Their suitability as renewable energy sources was systematically assessed by verifying compliance with ISO 17225-2 standards for pellet production. The nut residues demonstrated promising energy characteristics, with higher heating values ranging from 17.75 to 19.12 MJ/kg and most samples fulfilling ISO 17225-2 classifications A1 or A2. Specifically, the walnut residues met the highest quality classification (A1), whereas the almond, hazelnut, and pistachio residues met the A2 classification, and the peanut residues were classified as B due to higher nitrogen content. A Life Cycle Assessment (LCA) was also performed to quantify the environmental impacts, focusing on CO 2 emissions from energy recovery and transportation. The results showed significantly lower CO 2 emissions from all the nut residues compared to fossil fuels such as coal, natural gas, fuel oil (HFO), and LPG. The almond residues exhibited the lowest total CO 2 emissions at 1669.27 kg CO 2 per ton, while the peanuts had the highest at 1945.93 kg CO 2 per ton. Even the highest-emitting nut residues produced substantially lower emissions compared to coal, which emitted approximately 4581.12 kg CO 2 per ton. These findings highlight the potential of nut residues as low-carbon, renewable energy sources, providing both environmental advantages and opportunities to support local agricultural economies.

Suggested Citation

  • João H. Bento & Miguel Oliveira & Amadeu Duarte da Silva Borges, 2025. "Harnessing the Energy Potential of Nut Residues: A Comprehensive Environmental and Carbon Footprint Assessment," Sustainability, MDPI, vol. 17(12), pages 1-15, June.
    • Handle: RePEc:gam:jsusta:v:17:y:2025:i:12:p:5573-:d:1680963
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    References listed on IDEAS

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