Global warming is accelerating due to the increase in greenhouse gas emissions. Accordingly, research on the use of biomass as energy sources, is being actively conducted worldwide to reduce CO2 emissions. Although the production of agro-byproducts is vast, their utilization for energy production has not been fully investigated. This study suggests an optimal torrefaction process condition for agro-byproducts, such as grape branch and perilla, that have moisture content but low calorific values. To determine whether these agro-byproducts can be used for energy sources as substituents of fossil fuels, a mass reduction model was established and validated via experimental results. Thermogravimetric analysis was conducted for different heating rates, and the activation energy and frequency factor were derived through the analysis. The model was developed by changes in rate constants, moisture content, ash content, and lignocellulose content in biomass. To ascertain the optimal torrefaction conditions, fuel characteristic analysis and changes in energy yield of torrefied grape branch and perilla were investigated. The optimal torrefaction conditions for grape branch and perilla were 200 °C for 40 min and 230 °C for 30 min, respectively. The comparison result of the experiment and simulation at the optimum conditions of mass reduction were 1.42%p and 1.51%p, and 15 °C/min and 7.5 °C/min at heating rate, respectively.
Agricultural by-products have several disadvantages as fuel, such as low calorific values and high ash contents. To address these disadvantages, this study examined the mixing of agricultural by-products and spent coffee grounds, for use as a solid fuel, and the improvement of fuel characteristics through torrefaction. Pepper stems and spent coffee grounds were first dried to moisture contents of <15% and then combined, with mixing ratios varying from 9:1 to 6:4. Fuel pellets were produced from these mixtures using a commercial pelletiser, evaluated against various standards, and classified as grade A, B, or Bio-SRF. The optimal ratio of pepper stems to spent coffee grounds was determined to be 8:2. The pellets were torrefied to improve their fuel characteristics. Different torrefaction temperatures improved the mass yields of the pellets to between 50.87% and 88.27%. The calorific value increased from 19.9% to 26.8% at 290 °C. The optimal torrefaction temperature for coffee ground pellets was 230 °C, while for other pellets, it was 250 °C. This study provides basic information on the potential enhancement of agricultural by-products for fuel applications.
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