Experimental analysis and combustion characteristics of briquettes from different wood in nigeria

Abstract

This research presents an innovative analysis of energy combustion characteristics of various wood briquettes in Nigeria • The findings offer insights for enhancing energy performance and briquette production efficiency • Study results could improve briquette production efficiency and contribute to sustainable energy solutionsThe increasing demand for sustainable and renewable energy sources has prompted extensive research into alternative biomass fuels, particularly in regions like Nigeria, where traditional wood-based fuels are prevalent. A comprehensive experimental analysis of briquettes derived from various wood sources found in Nigeria aims to assess their combustion characteristics and potential as a viable alternative to traditional fuels. The selected wood species include indigenous varieties known for their abundance and accessibility. This study examines the physical and thermal properties of briquettes made from six wood types commonly found in Nigeria: Ayo, Obobo, Obeche, Araba, Afara, and Eku. From the experiment study, the flame propagation rate, afterglow time of the briquettes, calorific value, and heat combustion value 0.72 to 0.73, 408 to 415 sec, 18,745 to 34,857 kJ/kg, and 17079 to 20012 kJ/Kg respectively. The experimental analysis of the briquettes showed that their physical and thermal properties varied, with notable differences in calorific value and propagation rate.The data suggests that the composition and density of wood play a significant role in determining the efficiency and performance of the briquettes. This research addresses the technical aspects of briquette combustion and emphasizes the potential socio-economic and environmental benefits of adopting such alternative fuels. This study's outcomes can guide future initiatives in the quest for cleaner and more sustainable energy practices in Nigeria, aligning with global efforts to mitigate the impact of traditional biomass consumption on the environment and public health.