Characteristics of briquettes developed from rice and coffee husks for domestic cooking applications in Uganda

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dc.contributor.authorLubwama, Michael
dc.contributor.authorYiga, Vianney Andrew
dc.date.accessioned2022-11-30T14:10:06Z
dc.date.available2022-11-30T14:10:06Z
dc.date.issued2017
dc.description.abstractThe 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 binderen_US
dc.identifier.citationMichael 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.2017.11.003en_US
dc.identifier.other10.1016/j.renene.2017.11.003
dc.identifier.urihttps://nru.uncst.go.ug/handle/123456789/5560
dc.language.isoenen_US
dc.publisherRenewable Energyen_US
dc.subjectBinderen_US
dc.subjectBriquettesen_US
dc.subjectCoffee and Rice husksen_US
dc.subjectPhysical Propertiesen_US
dc.subjectDrop strengthen_US
dc.titleCharacteristics of briquettes developed from rice and coffee husks for domestic cooking applications in Ugandaen_US
dc.typeArticleen_US
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