Impact of various types of soybean cake to soy straw briquettes on the heat of briquette combustion
Date
2019-03-20
Journal Title
Journal ISSN
Volume Title
Publisher
University of Engineering and Economics in Rzeszow
Abstract
The paper presents results of research
demonstrating the effects on heat of combustion of adding press
cake from three varieties of soyben Erica, Mavka and Sirelia to
soyben stalk based briquette. The conducted research shows that
heat of combustion of soyben stalk was 15.2 [MJ∙kg-1], much
lower than the heat of combustion of press cake from four. Press
cake heat of combustion from the most effective Erica soyben
variety was 23.4 [MJ∙kg-1], or 54 % (w/w) more than that of rape
stalk. Press cake heat of combustion from the least effective
soyben variety was 19.8 [MJ∙kg-1], or 30 % (w/w) more than
that of soyben stalk. Adding 20 % (w/w) of press cake during
briquette production Erica varieties resulted in an increase in
heat of combustion by approximately 10.5; and a 40 % (w/w)
addition resulted in a further increase of approximately 20.4 %,
a 60 % (w/w) addition of press cake increased heat of
combustion by approximately 31.6 whereas an 80 % (w/w) press
cake content increased heat of combustion by more than 38.8 %.
Description
Keywords
briquette, soyben stalk, press cake, heat of combustion
Citation
Impact of various types of soybean cake to soy straw briquettes on the heat of briquette combustion / G. Wcisło, B. Pracuch, P. Łagowski, D. Kurczyński, V. Tomyuk // Econtechmod. — Lviv : University of Engineering and Economics in Rzeszow, 2019. — Vol 8. — No 3. — P. 21–24.