Food Waste Carbonization Using Icrowave Oven
Waste management has been an important topic with the rise of Munipal Solid Waste (MSW). With food waste making up 50% of MSW, vaious efforts have been employed to manage this waste. Torrefaction is a thermochemical treatment to improve the properties of biomass. Microwave-assisted torrefaction, a m...
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| Format: | Monograph |
| Language: | English |
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Universiti Sains Malaysia
2019
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| Online Access: | http://eprints.usm.my/58393/ http://eprints.usm.my/58393/1/Food%20Waste%20Carbonization%20Using%20Icrowave%20Oven.pdf |
| _version_ | 1848883886497464320 |
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| author | Kumar, Kesava Raj Vijaya |
| author_facet | Kumar, Kesava Raj Vijaya |
| author_sort | Kumar, Kesava Raj Vijaya |
| building | USM Institutional Repository |
| collection | Online Access |
| description | Waste management has been an important topic with the rise of Munipal Solid Waste (MSW). With food waste making up 50% of MSW, vaious efforts have been employed to manage this waste. Torrefaction is a thermochemical treatment to improve the properties of biomass. Microwave-assisted torrefaction, a method to employ torrefaction has gained interest in managing these waste. However, there is lack of literature review which discusses the microwave-assisted torrefaction using a domestic microwave oven, without any preprocessing. This study examines the behavior of chicken bones, a common food waste, along with the addition of charcoal to accelerate the torrefaction process. The behavior of chicken bones and charcoal are examined throughout the microwave-assisted torrefaction process to understand the changes they go through and also to evaluate the torrefaction system. The manipulated variables involved are the amount of chicken bones involved ,the amount of charcoal involved, and the type of mixture, which is layered and homogenous. It was found that the 70% of charcoal and 30% of chicken bones in a layered condition produced the highest higher heating value (HHV) and also proved the best condition to gain 77.15% more energy than invested. Volatiles have played an important role instead of fixed carbon which might change the views of the potential usage of these torrefied products. Another noticeable behavior observed was the heating behavior seems not only influenced by charcoal, though it is the dominant one. More research needs to be done on this system to further understand the microwave-assisted torrefaction system using charcoal to exploit it as a waste management system. |
| first_indexed | 2025-11-15T18:57:56Z |
| format | Monograph |
| id | usm-58393 |
| institution | Universiti Sains Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T18:57:56Z |
| publishDate | 2019 |
| publisher | Universiti Sains Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | usm-583932023-05-08T09:02:54Z http://eprints.usm.my/58393/ Food Waste Carbonization Using Icrowave Oven Kumar, Kesava Raj Vijaya T Technology TJ Mechanical engineering and machinery Waste management has been an important topic with the rise of Munipal Solid Waste (MSW). With food waste making up 50% of MSW, vaious efforts have been employed to manage this waste. Torrefaction is a thermochemical treatment to improve the properties of biomass. Microwave-assisted torrefaction, a method to employ torrefaction has gained interest in managing these waste. However, there is lack of literature review which discusses the microwave-assisted torrefaction using a domestic microwave oven, without any preprocessing. This study examines the behavior of chicken bones, a common food waste, along with the addition of charcoal to accelerate the torrefaction process. The behavior of chicken bones and charcoal are examined throughout the microwave-assisted torrefaction process to understand the changes they go through and also to evaluate the torrefaction system. The manipulated variables involved are the amount of chicken bones involved ,the amount of charcoal involved, and the type of mixture, which is layered and homogenous. It was found that the 70% of charcoal and 30% of chicken bones in a layered condition produced the highest higher heating value (HHV) and also proved the best condition to gain 77.15% more energy than invested. Volatiles have played an important role instead of fixed carbon which might change the views of the potential usage of these torrefied products. Another noticeable behavior observed was the heating behavior seems not only influenced by charcoal, though it is the dominant one. More research needs to be done on this system to further understand the microwave-assisted torrefaction system using charcoal to exploit it as a waste management system. Universiti Sains Malaysia 2019-06-01 Monograph NonPeerReviewed application/pdf en http://eprints.usm.my/58393/1/Food%20Waste%20Carbonization%20Using%20Icrowave%20Oven.pdf Kumar, Kesava Raj Vijaya (2019) Food Waste Carbonization Using Icrowave Oven. Project Report. Universiti Sains Malaysia, Pusat Pengajian Kejuruteraan Mekanik. (Submitted) |
| spellingShingle | T Technology TJ Mechanical engineering and machinery Kumar, Kesava Raj Vijaya Food Waste Carbonization Using Icrowave Oven |
| title | Food Waste Carbonization Using Icrowave Oven |
| title_full | Food Waste Carbonization Using Icrowave Oven |
| title_fullStr | Food Waste Carbonization Using Icrowave Oven |
| title_full_unstemmed | Food Waste Carbonization Using Icrowave Oven |
| title_short | Food Waste Carbonization Using Icrowave Oven |
| title_sort | food waste carbonization using icrowave oven |
| topic | T Technology TJ Mechanical engineering and machinery |
| url | http://eprints.usm.my/58393/ http://eprints.usm.my/58393/1/Food%20Waste%20Carbonization%20Using%20Icrowave%20Oven.pdf |