Biochar has been used as a soil amendment since it has high porous structure and has proper nutrients and chemical properties for plants. Product yields produced from biochar kiln are dependent on process parameters and kiln types used. The objective of this research is to investigate the effect of core puncture diameter on biochar kiln efficiency, i.e., yields of biochar and produced gas. Corncobs were used as raw material to produce biochar. Briquettes from agricultural wastes were used as fuel. Each treatment was performed by changing the core puncture diameter. From the experiment, it is revealed that the yield of biochar at the core puncture diameter of 3.18 mm, 4.76 mm, and 6.35 mm was 10.62 wt. %, 24.12 wt. %, and 12.24 wt. %, of total solid yields, respectively. The yield of produced gas increased with increasing the core puncture diameter. The maximum percentage by weight of the yield of produced gas was 81.53 wt. % which was found at the core puncture diameter of 6.35 mm. The core puncture diameter was furthermore found to affect the temperature distribution inside the kiln and its thermal efficiency. In conclusion, the high efficient biochar kiln can be designed and constructed by using the proper core puncture diameter.
Objective of this research is to study effect of coffee grounds on physical and heating value properties of sugarcane bagasse pellets. The coffee grounds were tested as an additive for pelletizing process of bagasse pellets. Pelletizing was performed using a Flat–die pellet mill machine. Moisture content of raw materials was controlled at 10-13%. Die temperature range during the process was 75-80 oC. Physical characteristics (bulk density and durability) of the bagasse pellet and pellets with 1-5% coffee ground were determined following the standard assigned by the Pellet Fuel Institute (PFI). The results revealed increasing values of 648±3.4, 659 ± 3.1, 679 ± 3.3 and 685 ± 3.1 kg/m3 (for pellet bulk density); and 98.7 ± 0.11, 99.2 ± 0.26, 99.3 ± 0.19 and 99.4 ± 0.07% (for pellet durability), respectively. In addition, the heating values of the coffee ground supplemented pellets (15.9 ± 1.16, 17.0 ± 1.23 and 18.8 ± 1.34 MJ/kg) were improved comparing to the non-supplemented control (14.9 ± 1.14 MJ/kg), respectively. The results indicated that both the bulk density and durability values of the bagasse pellets were increased with the increasing proportion of the coffee ground additive.