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Effect of the Pyrolysis Process Applied to Waste Branches Biomass from Fruit Trees on the Calorific Value of the Biochar and Dust Explosivity

Author

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  • Bogdan Saletnik

    (Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, College of Natural Science, Rzeszow University, Ćwiklińskiej 2D, 35-601 Rzeszow, Poland)

  • Marcin Bajcar

    (Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, College of Natural Science, Rzeszow University, Ćwiklińskiej 2D, 35-601 Rzeszow, Poland)

  • Aneta Saletnik

    (Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, College of Natural Science, Rzeszow University, Ćwiklińskiej 2D, 35-601 Rzeszow, Poland)

  • Grzegorz Zaguła

    (Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, College of Natural Science, Rzeszow University, Ćwiklińskiej 2D, 35-601 Rzeszow, Poland)

  • Czesław Puchalski

    (Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, College of Natural Science, Rzeszow University, Ćwiklińskiej 2D, 35-601 Rzeszow, Poland)

Abstract

The article discusses the findings related to the calorific value as well as the explosion and combustion parameters of dust from the raw biomass of fruit trees, i.e., apple, cherry, and pear branches, and from biochars produced using this type of biomass during pyrolysis processes conducted under various conditions. The plant biomass was thermally processed at 400, 450, or 500 °C for a duration of 5, 10, or 15 min. The study aimed to identify the calorific value of the biomass obtained from waste produced in orchards and to estimate the explosion hazard during the processing of such materials and during the storage of the resulting solid fuels. Tests were conducted to assess the total contents of carbon, ash, nitrogen, hydrogen, and volatile substances as well as the calorific value. The findings show a significant effect of the thermal transformation of fruit tree branches on the calorific value of the biochars that were produced. It was found that the mean calorific value of all of the biochars was increased by 62.24% compared to the non-processed biomass. More specifically, the mean calorific values of the biochars produced from apple, cherry, and pear branches amounted to 27.90, 28.75, and 26.84 MJ kg −1 , respectively. The maximum explosion pressure P max measured for the dust from the biomass and for the biochars was in the range 7.56–7.8 and 7.95–11.72 bar, respectively. The maximum rate of pressure rose over time ( dp/dt ) max in the case of the dust from the biomass, which was in the range of 274.77–284.97 bar s −1 , and the dust from biochar amounted to 282.05–353.41 bar s −1 . The explosion index K st max measured for non-processed biomass and biochars was found to range from 74.46 to 77.23 and from 76.447 to 95.77 bar s −1 , respectively. It was also shown that a change in the temperature and duration of the pyrolysis process affected the quality of the biochars that were obtained. The findings show that pyrolysis, as a method of plant biomass processing, positively affects the calorific value of the products and does not lead to an increased risk of explosion during the treatment and storage of such materials. It is necessary, however, to continue research on biomass processing in order to develop practices that adequately ensure safety during the production of novel fuels.

Suggested Citation

  • Bogdan Saletnik & Marcin Bajcar & Aneta Saletnik & Grzegorz Zaguła & Czesław Puchalski, 2021. "Effect of the Pyrolysis Process Applied to Waste Branches Biomass from Fruit Trees on the Calorific Value of the Biochar and Dust Explosivity," Energies, MDPI, vol. 14(16), pages 1-18, August.
    • Handle: RePEc:gam:jeners:v:14:y:2021:i:16:p:4898-:d:612116
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    References listed on IDEAS

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    Cited by:

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    2. Juju Jiang & Xiaoquan Li & Siting Liang & Yuankun Zhong & Lei Yang & Peng Hao & Jeffrey Soar, 2022. "Study of Parameters and Theory of Sucrose Dust Explosion," Energies, MDPI, vol. 15(4), pages 1-13, February.

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