Effect of temperature and residence time on the characteristics of torrefied food
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 pro...
| Main Authors: | , , |
|---|---|
| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
IOP Publishing Ltd
2019
|
| Subjects: | |
| Online Access: | http://umpir.ump.edu.my/id/eprint/35831/ http://umpir.ump.edu.my/id/eprint/35831/1/Effect%20of%20temperature%20and%20residence%20time%20on%20the%20characteristics%20of%20torrefied%20food.pdf |
| _version_ | 1848824881541545984 |
|---|---|
| author | Abdul Rahman, R. N. U. Ruwaida, A. R. Ismail, M. |
| author_facet | Abdul Rahman, R. N. U. Ruwaida, A. R. Ismail, M. |
| author_sort | Abdul Rahman, R. N. U. |
| building | UMP Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T03:20:05Z |
| format | Conference or Workshop Item |
| id | ump-35831 |
| institution | Universiti Malaysia Pahang |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T03:20:05Z |
| publishDate | 2019 |
| publisher | IOP Publishing Ltd |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | ump-358312023-03-03T07:28:35Z http://umpir.ump.edu.my/id/eprint/35831/ Effect of temperature and residence time on the characteristics of torrefied food Abdul Rahman, R. N. U. Ruwaida, A. R. Ismail, M. QD Chemistry T Technology (General) TP Chemical technology 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. IOP Publishing Ltd 2019-12-09 Conference or Workshop Item PeerReviewed pdf en cc_by http://umpir.ump.edu.my/id/eprint/35831/1/Effect%20of%20temperature%20and%20residence%20time%20on%20the%20characteristics%20of%20torrefied%20food.pdf Abdul Rahman, R. N. U. and Ruwaida, A. R. and Ismail, M. (2019) Effect of temperature and residence time on the characteristics of torrefied food. In: IOP Conference Series: Materials Science and Engineering; 1st Process Systems Engineering and Safety Symposium 2019, ProSES 2019 , 4 September 2019 , Kuantan, Pahang, Malaysia. pp. 1-11., 702 (1). ISSN 1757-8981 (Published) https://doi.org/10.1088/1757-899X/702/1/012002 |
| spellingShingle | QD Chemistry T Technology (General) TP Chemical technology Abdul Rahman, R. N. U. Ruwaida, A. R. Ismail, M. Effect of temperature and residence time on the characteristics of torrefied food |
| title | Effect of temperature and residence time on the characteristics of torrefied food |
| title_full | Effect of temperature and residence time on the characteristics of torrefied food |
| title_fullStr | Effect of temperature and residence time on the characteristics of torrefied food |
| title_full_unstemmed | Effect of temperature and residence time on the characteristics of torrefied food |
| title_short | Effect of temperature and residence time on the characteristics of torrefied food |
| title_sort | effect of temperature and residence time on the characteristics of torrefied food |
| topic | QD Chemistry T Technology (General) TP Chemical technology |
| url | http://umpir.ump.edu.my/id/eprint/35831/ http://umpir.ump.edu.my/id/eprint/35831/ http://umpir.ump.edu.my/id/eprint/35831/1/Effect%20of%20temperature%20and%20residence%20time%20on%20the%20characteristics%20of%20torrefied%20food.pdf |