Characteristics of briquettes developed from rice and coffee husks for domestic cooking applications in Uganda
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Date
2017
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Publisher
Renewable Energy
Abstract
The goal of this study was to develop briquettes from coffee and rice husks agricultural wastes as
sustainable fuel sources for domestic cooking applications. Clay and cassava starch were used as
binders. Physial properties of the coffee husks and rice husks as well as the developed briquettes
were determined using Thermogravimetric analysis. Higher heating value (HHV) results were
determined using bomb calorimetry. Drop test method was used to determine the mechanical and
storage integrity of the developed briquettes. The results showed that the type of binder used in
the development of the briquettes significantly affected both their physical properties and calorific
values. Average higher heating values for briquettes developed with cassava starch binder ranged
from 21.9-23.0 MJ/kg for coffee husks and 15.9-16.6 MJ/kg for rice husks. For coffee and rice
husk briquettes developed with clay binder, average higher heating values ranged from 13.0-19.5 MJ/kg and 9.5-13.8 MJ/kg, respectively. Generally, cassava starch binder imparted higher drop strengths (over 95%) onto the briquettes than clay binder material. The characteristics were
influenced by the physical properties of the raw biomass material as well as the high SiO2 ash in
the clay binder
Description
Keywords
Binder, Briquettes, Coffee and Rice husks, Physical Properties, Drop strength
Citation
Michael Lubwama, Vianney Andrew Yiga, Characteristics of briquettes developed from rice and coffee husks for domestic cooking applications in Uganda, Renewable Energy (2017), doi: 10.1016/j.renene.2017.11.003