| Titles |
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English :
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Effect of kiln temperture and type of wood on charcoal quality
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Arabic :
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تاثير درجة حرارة الفرن ونوع الخشب على جودة الفحم النباتى
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| Abstract |
The aim of this study is to investigate the effect of kiln temperature and type of wood on charcoal quality. The studied factors are two types of wood “casuarina and citrus”, moisture-contents of 6.8 and 7 % (db) resp. and pyrolysis temperatures of 573.15, 623.15,673.15 and 723.15 K. The main results in this study can be summarized in the following points: The maximum moisture-content of 5.52 % was obtained using casuarina wood at kiln temperature of 723.15 K. Meanwhile, the minimum moisture-content of 1.28 % was obtained using citrus branches at kiln temperature of 573.15 K. The maximum ash-content of charcoal of 11.26 % was obtained using casuarina wood at kiln temperature of 573.15 K. Meanwhile, the minimum ash-content of charcoal of 4.95 % was obtained using citrus branches at kiln temperature of 723.15 K. The maximum volatile-matter of 21.25 % was obtained using citrus charcoal at kiln temperature of 573.15 K. Moreover, the minimum volatile-matter of charcoal of 4.13 % was obtained using casuarina charcoal at kiln temperature of 723.15 K. The maximum fixed-carbon of charcoal of 84.81 % was obtained using citrus branches at kiln temperature of 723.15 K. Meanwhile, the minimum fixed-carbon of charcoal of 65.13 % was obtained using casuarina at kiln temperature of 573.15 K. The maximum heating value of citrus charcoal of 31703 kJ.kg-1 was obtained at kiln temperature of 723.15 K. Moreover, the minimum heating value of casuarina charcoal of of 28004 kJ.kg-1 was obtained at kiln temperature of 573.15 K.
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| Publication year |
2021
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| Pages |
237 - 248
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| Organization Name |
Field and horticultural crops Mechanization
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| serial title |
: Misr J. Ag. Eng
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| Author(s) from ARC |
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| External authors (outside ARC) |
عادل حامد بهنساوى
كلية زراعة جامعه مشتهور
سمير أحمد على
كلية زراعة جامعه مشتهور
طه حسن مختار عاشور
كلية زراعة جامعه مشتهور
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| Publication Type |
Journal
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