The Effect Of Various Carbonization Temperature And Duration On The Food Using Microwave Food Waste Carbonizer
Food waste is one of the challenges faced by the world’s food system. Food waste is also a type of biomass which can become a valuable resource when it is managed reasonably and effectively, whilst reducing the impact on the environment. There are many ways to treat the food waste, one of the method...
| Main Author: | |
|---|---|
| Format: | Monograph |
| Language: | English |
| Published: |
Universiti Sains Malaysia
2018
|
| Subjects: | |
| Online Access: | http://eprints.usm.my/54373/ http://eprints.usm.my/54373/1/The%20Effect%20Of%20Various%20Carbonization%20Temperature%20And%20Duration%20On%20The%20Food%20Using%20Microwave%20Food%20Waste%20Carbonizer_Chia%20Yong%20Ham_M4_2018_MJMS.pdf |
| _version_ | 1848882787116908544 |
|---|---|
| author | Chia, Yong Ham |
| author_facet | Chia, Yong Ham |
| author_sort | Chia, Yong Ham |
| building | USM Institutional Repository |
| collection | Online Access |
| description | Food waste is one of the challenges faced by the world’s food system. Food waste is also a type of biomass which can become a valuable resource when it is managed reasonably and effectively, whilst reducing the impact on the environment. There are many ways to treat the food waste, one of the method is microwave carbonization. The microwave carbonization of biomass is one of the novel thermochemical process in which biomass is irradiated with microwave and the biomass eventually will convert to other resources such as biochar or biogas. In this study, temperature of 260°C - 340°C and carbonization
duration of 30mins and 1hour will be used. A microwave oven has been modified and is used as a carbonizer to conduct the experiment and potatoes are used as specimen for the experiment. The products formed from different carbonization temperatures and durations are observed and compared. Most of the potatoes of one-hour carbonization time are fully carbonized whereas for those of 30 mins duration, the potatoes were not fully carbonized. Besides that, the heating values for the products are analyzed and compared. The heating values calculated show an increasing trend as the carbonization temperature increase. |
| first_indexed | 2025-11-15T18:40:28Z |
| format | Monograph |
| id | usm-54373 |
| institution | Universiti Sains Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T18:40:28Z |
| publishDate | 2018 |
| publisher | Universiti Sains Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | usm-543732022-08-29T04:28:46Z http://eprints.usm.my/54373/ The Effect Of Various Carbonization Temperature And Duration On The Food Using Microwave Food Waste Carbonizer Chia, Yong Ham T Technology TJ Mechanical engineering and machinery Food waste is one of the challenges faced by the world’s food system. Food waste is also a type of biomass which can become a valuable resource when it is managed reasonably and effectively, whilst reducing the impact on the environment. There are many ways to treat the food waste, one of the method is microwave carbonization. The microwave carbonization of biomass is one of the novel thermochemical process in which biomass is irradiated with microwave and the biomass eventually will convert to other resources such as biochar or biogas. In this study, temperature of 260°C - 340°C and carbonization duration of 30mins and 1hour will be used. A microwave oven has been modified and is used as a carbonizer to conduct the experiment and potatoes are used as specimen for the experiment. The products formed from different carbonization temperatures and durations are observed and compared. Most of the potatoes of one-hour carbonization time are fully carbonized whereas for those of 30 mins duration, the potatoes were not fully carbonized. Besides that, the heating values for the products are analyzed and compared. The heating values calculated show an increasing trend as the carbonization temperature increase. Universiti Sains Malaysia 2018-05-01 Monograph NonPeerReviewed application/pdf en http://eprints.usm.my/54373/1/The%20Effect%20Of%20Various%20Carbonization%20Temperature%20And%20Duration%20On%20The%20Food%20Using%20Microwave%20Food%20Waste%20Carbonizer_Chia%20Yong%20Ham_M4_2018_MJMS.pdf Chia, Yong Ham (2018) The Effect Of Various Carbonization Temperature And Duration On The Food Using Microwave Food Waste Carbonizer. Project Report. Universiti Sains Malaysia, Pusat Pengajian Kejuruteraan Mekanikal. (Submitted) |
| spellingShingle | T Technology TJ Mechanical engineering and machinery Chia, Yong Ham The Effect Of Various Carbonization Temperature And Duration On The Food Using Microwave Food Waste Carbonizer |
| title | The Effect Of Various Carbonization Temperature And Duration On The Food Using Microwave Food Waste Carbonizer |
| title_full | The Effect Of Various Carbonization Temperature And Duration On The Food Using Microwave Food Waste Carbonizer |
| title_fullStr | The Effect Of Various Carbonization Temperature And Duration On The Food Using Microwave Food Waste Carbonizer |
| title_full_unstemmed | The Effect Of Various Carbonization Temperature And Duration On The Food Using Microwave Food Waste Carbonizer |
| title_short | The Effect Of Various Carbonization Temperature And Duration On The Food Using Microwave Food Waste Carbonizer |
| title_sort | effect of various carbonization temperature and duration on the food using microwave food waste carbonizer |
| topic | T Technology TJ Mechanical engineering and machinery |
| url | http://eprints.usm.my/54373/ http://eprints.usm.my/54373/1/The%20Effect%20Of%20Various%20Carbonization%20Temperature%20And%20Duration%20On%20The%20Food%20Using%20Microwave%20Food%20Waste%20Carbonizer_Chia%20Yong%20Ham_M4_2018_MJMS.pdf |