Investigation into the Combustion Related Properties of Briquettes Produced from Triplochiton scleroxylon, Terminalia superba and Afezilia africana
International Journal of Sustainability Management and Information Technologies
Volume 5, Issue 2, December 2019, Pages: 35-38
Received: Apr. 19, 2019;
Accepted: Jun. 3, 2019;
Published: Dec. 25, 2019
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Adegoke Idowu Abimbola, Department of Forestry and Wildlife Management, Faculty of Agriculture, Federal University Gashua, Gashua, Yobe State, Nigeria
This study investigated the combustion related properties of briquette for energy generation. Wood briquettes were successfully produced from air-dried sawdust of three wood species (Terminalia superba, Triplochiton scleroxylon and Afzelia africana) that were collected from Forestry Research Institute of Nigeria (FRIN) sawmill. The briquettes were produced at 66% weight of binder to wood. Combustion related properties of the briquettes viz: heating value, water boiling test, percentage volatile matter, percentage ash content and percentage fixed carbon were determined. The results show that briquettes made from Afezila africana boiled waterfaster than others as the result ranged from 3:59 min:sec for Afezila Africana to 5.02 min:sec for Triplochiton scleroxylon. Briquettes produced from Afezila africana has the highest calorific value of 32268.50 kcal/kg followed by Terminalia superba with 26267.16 kcal/kg while Triplochiton scleroxylon has the least calorific value. The analysis of variance showed that there was significant difference in % fixed carbon, % ash content and the heat of combustion. The use of wood residue for briquette production should be encouraged this would provide employment for the people and reduce deforestation by optimizing efficient use of exploited trees.
Adegoke Idowu Abimbola,
Investigation into the Combustion Related Properties of Briquettes Produced from Triplochiton scleroxylon, Terminalia superba and Afezilia africana, International Journal of Sustainability Management and Information Technologies.
Vol. 5, No. 2,
2019, pp. 35-38.
Copyright © 2019 Authors retain the copyright of this article.
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