Drying kinetics of olive pomace-derived charcoal briquettes with energy consumption
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Publication Date: | 2022 |
Other Authors: | , , , , |
Format: | Article |
Language: | eng |
Source: | Semina. Ciências Agrárias (Online) |
Download full: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/44719 |
Summary: | The drying experiments were performed at different temperatures of the drying air (40, 50, and 60°C) and air velocity of 2.5 and 3.5 m/s. Six thin-layer drying models were evaluated and fitted to the experimental moisture data. The fit quality of the models was evaluated using the determination coefficient, chi-square, and root mean square error. Among the selected models, the Midilli et al. model was found to be the best model for describing the drying behaviour of olive pomace. Charcoal is used as a domestic fuel for cooking and heating in many developing countries. It is an important green source for making barbecue, which is obtained from agricultural waste. Due to less CO2 emission, it reduces health risk and deforestation. The coal briquette carbonisation production process consists of a carbonisation stage and a forming stage. During the forming stage, the raw material is mixed with a suitable binder. The final stage of the charcoal process after formation is drying. In this study, the drying parameters of charcoal briquettes made from the olive pomace-making process were evaluated. Three different temperatures and velocities were selected for the drying applications. The low temperature drying process was performed at 60, 50, and 40°C with air velocities of 3 and 2.5. The results were in the range of 3 to 8 hours of drying time. The drying data were applied to six different mathematical models, namely 1Diffusion Approach, 2Henderson and Pabis, 3Two term exponential, 4Midilli et al., 5Page, and 6Wang and Singh Equation Models. The performances of these models were compared according to the coefficient of determination (R2), standard error of estimate (SEE), and residual sum of squares (RSS) between the observed and predicted moisture ratios. The Midilli et al. Diffusion Approach, and Page models described the drying curve satisfactorily in all drying methods. |
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Drying kinetics of olive pomace-derived charcoal briquettes with energy consumptionCinética de secagem de briquetes de carvão derivados de bagaço de oliva com consumo de energiaCharcoalBriquetteDryingModelling.CarvãoBriqueteSecagemModelagem.The drying experiments were performed at different temperatures of the drying air (40, 50, and 60°C) and air velocity of 2.5 and 3.5 m/s. Six thin-layer drying models were evaluated and fitted to the experimental moisture data. The fit quality of the models was evaluated using the determination coefficient, chi-square, and root mean square error. Among the selected models, the Midilli et al. model was found to be the best model for describing the drying behaviour of olive pomace. Charcoal is used as a domestic fuel for cooking and heating in many developing countries. It is an important green source for making barbecue, which is obtained from agricultural waste. Due to less CO2 emission, it reduces health risk and deforestation. The coal briquette carbonisation production process consists of a carbonisation stage and a forming stage. During the forming stage, the raw material is mixed with a suitable binder. The final stage of the charcoal process after formation is drying. In this study, the drying parameters of charcoal briquettes made from the olive pomace-making process were evaluated. Three different temperatures and velocities were selected for the drying applications. The low temperature drying process was performed at 60, 50, and 40°C with air velocities of 3 and 2.5. The results were in the range of 3 to 8 hours of drying time. The drying data were applied to six different mathematical models, namely 1Diffusion Approach, 2Henderson and Pabis, 3Two term exponential, 4Midilli et al., 5Page, and 6Wang and Singh Equation Models. The performances of these models were compared according to the coefficient of determination (R2), standard error of estimate (SEE), and residual sum of squares (RSS) between the observed and predicted moisture ratios. The Midilli et al. Diffusion Approach, and Page models described the drying curve satisfactorily in all drying methods.Os experimentos de secagem foram realizados em diferentes temperaturas do ar de secagem (40, 50 e 60°C) e velocidades do ar de 2,5 e 3,5 m / s. Seis modelos de secagem em camada delgada foram avaliados e ajustados aos dados experimentais de umidade. A qualidade do ajuste dos modelos foi avaliada por meio do coeficiente de determinação, qui-quadrado e raiz quadrada média do erro. Dentre os modelos selecionados, o Midilli et al., modelo foi considerado o melhor modelo para descrever o comportamento de secagem do bagaço de azeitona O carvão vegetal é usado como combustível doméstico para cozinhar e aquecer em muitos países em desenvolvimento. É uma importante fonte verde para a confecção de churrasco, obtido a partir de resíduos agrícolas. Devido à menor emissão de CO2, reduz riscos saudáveis e desmatamentos. O processo de produção da carbonização do briquete de carvão consiste em uma etapa de carbonização e uma etapa de conformação. Durante a fase de formação, a matéria-prima é misturada com um aglutinante adequado. A etapa final do processo de carvão vegetal após a formação é a secagem. Neste estudo foram avaliados os parâmetros de secagem do briquete de carvão vegetal a partir do processo de fabricação de bagaço de azeitona. Três diferentes temperaturas e velocidades foram selecionadas para aplicações de secagem. O processo de secagem a baixa temperatura foi realizado aos 60; 50 e 40 C ° com velocidade do ar de 3; e 2.5. Os resultados obtidos ficaram na faixa de 3 a 8 horas de tempo de secagem. Os dados de secagem foram aplicados a seis modelos matemáticos diferentes, a saber; 1Abordagem de difusão, 2Henderson e pabis, 3Exponencial de dois termos, 4Midilli et., al., 5Página 6Modelos de equações de Wang e Singh. Os desempenhos desses modelos foram comparados de acordo com o coeficiente de determinação (R2), erro padrão da estimativa (SEE) e soma dos quadrados residuais (RSS), entre as razões de umidade observadas e previstas. Verificou-se que os modelos Midilli et al., Diffusion Aproach e Page descreveram a curva de secagem de forma satisfatória em todos os métodos de secagem.UEL2022-05-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/4471910.5433/1679-0359.2022v43n4p1805Semina: Ciências Agrárias; Vol. 43 No. 4 (2022); 1805-1822Semina: Ciências Agrárias; v. 43 n. 4 (2022); 1805-18221679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELenghttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/44719/32032Copyright (c) 2022 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessSay, Sait MuharremErdem, TunahanEkinci, KamilErdem, Beyza ÖztürkSehri, MustafaKorkut, Sarp Sümer2022-09-16T23:18:58Zoai:ojs.pkp.sfu.ca:article/44719Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2022-09-16T23:18:58Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false |
dc.title.none.fl_str_mv |
Drying kinetics of olive pomace-derived charcoal briquettes with energy consumption Cinética de secagem de briquetes de carvão derivados de bagaço de oliva com consumo de energia |
title |
Drying kinetics of olive pomace-derived charcoal briquettes with energy consumption |
spellingShingle |
Drying kinetics of olive pomace-derived charcoal briquettes with energy consumption Say, Sait Muharrem Charcoal Briquette Drying Modelling. Carvão Briquete Secagem Modelagem. |
title_short |
Drying kinetics of olive pomace-derived charcoal briquettes with energy consumption |
title_full |
Drying kinetics of olive pomace-derived charcoal briquettes with energy consumption |
title_fullStr |
Drying kinetics of olive pomace-derived charcoal briquettes with energy consumption |
title_full_unstemmed |
Drying kinetics of olive pomace-derived charcoal briquettes with energy consumption |
title_sort |
Drying kinetics of olive pomace-derived charcoal briquettes with energy consumption |
author |
Say, Sait Muharrem |
author_facet |
Say, Sait Muharrem Erdem, Tunahan Ekinci, Kamil Erdem, Beyza Öztürk Sehri, Mustafa Korkut, Sarp Sümer |
author_role |
author |
author2 |
Erdem, Tunahan Ekinci, Kamil Erdem, Beyza Öztürk Sehri, Mustafa Korkut, Sarp Sümer |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Say, Sait Muharrem Erdem, Tunahan Ekinci, Kamil Erdem, Beyza Öztürk Sehri, Mustafa Korkut, Sarp Sümer |
dc.subject.por.fl_str_mv |
Charcoal Briquette Drying Modelling. Carvão Briquete Secagem Modelagem. |
topic |
Charcoal Briquette Drying Modelling. Carvão Briquete Secagem Modelagem. |
description |
The drying experiments were performed at different temperatures of the drying air (40, 50, and 60°C) and air velocity of 2.5 and 3.5 m/s. Six thin-layer drying models were evaluated and fitted to the experimental moisture data. The fit quality of the models was evaluated using the determination coefficient, chi-square, and root mean square error. Among the selected models, the Midilli et al. model was found to be the best model for describing the drying behaviour of olive pomace. Charcoal is used as a domestic fuel for cooking and heating in many developing countries. It is an important green source for making barbecue, which is obtained from agricultural waste. Due to less CO2 emission, it reduces health risk and deforestation. The coal briquette carbonisation production process consists of a carbonisation stage and a forming stage. During the forming stage, the raw material is mixed with a suitable binder. The final stage of the charcoal process after formation is drying. In this study, the drying parameters of charcoal briquettes made from the olive pomace-making process were evaluated. Three different temperatures and velocities were selected for the drying applications. The low temperature drying process was performed at 60, 50, and 40°C with air velocities of 3 and 2.5. The results were in the range of 3 to 8 hours of drying time. The drying data were applied to six different mathematical models, namely 1Diffusion Approach, 2Henderson and Pabis, 3Two term exponential, 4Midilli et al., 5Page, and 6Wang and Singh Equation Models. The performances of these models were compared according to the coefficient of determination (R2), standard error of estimate (SEE), and residual sum of squares (RSS) between the observed and predicted moisture ratios. The Midilli et al. Diffusion Approach, and Page models described the drying curve satisfactorily in all drying methods. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-05-30 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/44719 10.5433/1679-0359.2022v43n4p1805 |
url |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/44719 |
identifier_str_mv |
10.5433/1679-0359.2022v43n4p1805 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/44719/32032 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2022 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2022 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
UEL |
publisher.none.fl_str_mv |
UEL |
dc.source.none.fl_str_mv |
Semina: Ciências Agrárias; Vol. 43 No. 4 (2022); 1805-1822 Semina: Ciências Agrárias; v. 43 n. 4 (2022); 1805-1822 1679-0359 1676-546X reponame:Semina. Ciências Agrárias (Online) instname:Universidade Estadual de Londrina (UEL) instacron:UEL |
instname_str |
Universidade Estadual de Londrina (UEL) |
instacron_str |
UEL |
institution |
UEL |
reponame_str |
Semina. Ciências Agrárias (Online) |
collection |
Semina. Ciências Agrárias (Online) |
repository.name.fl_str_mv |
Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL) |
repository.mail.fl_str_mv |
semina.agrarias@uel.br |
_version_ |
1799306086104170496 |