Food Waste Carbonization Using Icrowave Oven

Waste management has been an important topic with the rise of Munipal Solid Waste (MSW). With food waste making up 50% of MSW, vaious efforts have been employed to manage this waste. Torrefaction is a thermochemical treatment to improve the properties of biomass. Microwave-assisted torrefaction, a m...

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Main Author: Kumar, Kesava Raj Vijaya
Format: Monograph
Language:English
Published: Universiti Sains Malaysia 2019
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Online Access:http://eprints.usm.my/58393/1/Food%20Waste%20Carbonization%20Using%20Icrowave%20Oven.pdf
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spelling my.usm.eprints.58393 http://eprints.usm.my/58393/ Food Waste Carbonization Using Icrowave Oven Kumar, Kesava Raj Vijaya T Technology TJ Mechanical engineering and machinery Waste management has been an important topic with the rise of Munipal Solid Waste (MSW). With food waste making up 50% of MSW, vaious efforts have been employed to manage this waste. Torrefaction is a thermochemical treatment to improve the properties of biomass. Microwave-assisted torrefaction, a method to employ torrefaction has gained interest in managing these waste. However, there is lack of literature review which discusses the microwave-assisted torrefaction using a domestic microwave oven, without any preprocessing. This study examines the behavior of chicken bones, a common food waste, along with the addition of charcoal to accelerate the torrefaction process. The behavior of chicken bones and charcoal are examined throughout the microwave-assisted torrefaction process to understand the changes they go through and also to evaluate the torrefaction system. The manipulated variables involved are the amount of chicken bones involved ,the amount of charcoal involved, and the type of mixture, which is layered and homogenous. It was found that the 70% of charcoal and 30% of chicken bones in a layered condition produced the highest higher heating value (HHV) and also proved the best condition to gain 77.15% more energy than invested. Volatiles have played an important role instead of fixed carbon which might change the views of the potential usage of these torrefied products. Another noticeable behavior observed was the heating behavior seems not only influenced by charcoal, though it is the dominant one. More research needs to be done on this system to further understand the microwave-assisted torrefaction system using charcoal to exploit it as a waste management system. Universiti Sains Malaysia 2019-06-01 Monograph NonPeerReviewed application/pdf en http://eprints.usm.my/58393/1/Food%20Waste%20Carbonization%20Using%20Icrowave%20Oven.pdf Kumar, Kesava Raj Vijaya (2019) Food Waste Carbonization Using Icrowave Oven. Project Report. Universiti Sains Malaysia, Pusat Pengajian Kejuruteraan Mekanik. (Submitted)
institution Universiti Sains Malaysia
building Hamzah Sendut Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Sains Malaysia
content_source USM Institutional Repository
url_provider http://eprints.usm.my/
language English
topic T Technology
TJ Mechanical engineering and machinery
spellingShingle T Technology
TJ Mechanical engineering and machinery
Kumar, Kesava Raj Vijaya
Food Waste Carbonization Using Icrowave Oven
description Waste management has been an important topic with the rise of Munipal Solid Waste (MSW). With food waste making up 50% of MSW, vaious efforts have been employed to manage this waste. Torrefaction is a thermochemical treatment to improve the properties of biomass. Microwave-assisted torrefaction, a method to employ torrefaction has gained interest in managing these waste. However, there is lack of literature review which discusses the microwave-assisted torrefaction using a domestic microwave oven, without any preprocessing. This study examines the behavior of chicken bones, a common food waste, along with the addition of charcoal to accelerate the torrefaction process. The behavior of chicken bones and charcoal are examined throughout the microwave-assisted torrefaction process to understand the changes they go through and also to evaluate the torrefaction system. The manipulated variables involved are the amount of chicken bones involved ,the amount of charcoal involved, and the type of mixture, which is layered and homogenous. It was found that the 70% of charcoal and 30% of chicken bones in a layered condition produced the highest higher heating value (HHV) and also proved the best condition to gain 77.15% more energy than invested. Volatiles have played an important role instead of fixed carbon which might change the views of the potential usage of these torrefied products. Another noticeable behavior observed was the heating behavior seems not only influenced by charcoal, though it is the dominant one. More research needs to be done on this system to further understand the microwave-assisted torrefaction system using charcoal to exploit it as a waste management system.
format Monograph
author Kumar, Kesava Raj Vijaya
author_facet Kumar, Kesava Raj Vijaya
author_sort Kumar, Kesava Raj Vijaya
title Food Waste Carbonization Using Icrowave Oven
title_short Food Waste Carbonization Using Icrowave Oven
title_full Food Waste Carbonization Using Icrowave Oven
title_fullStr Food Waste Carbonization Using Icrowave Oven
title_full_unstemmed Food Waste Carbonization Using Icrowave Oven
title_sort food waste carbonization using icrowave oven
publisher Universiti Sains Malaysia
publishDate 2019
url http://eprints.usm.my/58393/1/Food%20Waste%20Carbonization%20Using%20Icrowave%20Oven.pdf
http://eprints.usm.my/58393/
_version_ 1768007876311252992
score 13.214268