Open AccessEffect of temperature and residence time on the characteristics of torrefied food
Author(s) -
Rahsya Nur Udzaifa Abdul Rahman,
Ruwaida Abdul Rasid,
Mohammad Hafiz Ismail
Publication year - 2019
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/702/1/012002
Subject(s) - torrefaction , residence time (fluid dynamics) , pulp and paper industry , raw material , fourier transform infrared spectroscopy , biomass (ecology) , environmental science , yield (engineering) , food waste , chemistry , materials science , waste management , chemical engineering , agronomy , pyrolysis , organic chemistry , metallurgy , engineering , geotechnical engineering , biology
Malaysia generated food waste (FW) is approximately 15 000 tons every day and expected to increase every year. Currently, Malaysia is applying the landfilling method to dispose all of the MSW which cause potential threat towards the environment and society. FW may be converted into more valuable products through reutilizing as a renewable energy source through torrefaction. The objective of this study is to investigate the effect of torrefaction temperature and residence time towards the characteristics of torrefied FW. The torrefaction process was carried out in a fixed bed reactor with continuous flow of nitrogen, at various torrefaction temperature (260 to 320 °C) and residence time (15 to 60 minutes). The torrefied FW was evaluated in terms of its mass yield, thermal behaviour and the produced functional groups through the Fourier transform infrared spectroscopy (FTIR). It can be observed that the higher the torrefaction temperature and residence time reduces the mass yield. Meanwhile, the FTIR spectra for raw and torrefied FW at different residence time was executed the functional group of C=C, C=O, C-O and C-H were present in sample. From this study, it is established that there were significant effects of both parameters towards the characteristic of FW.