Estudios preliminares de torrefacción del hueso de la aceituna para aplicaciones energéticas
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2021-10-28
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Jaén: Universidad de Jaén
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[ES] El hueso de la aceituna es un subproducto industrial que se usa como biocombustible debido a su elevado poder calorífico. La aplicación de un tratamiento de torrefacción podría mejorar, aún más, las propiedades energéticas del hueso de aceituna al transformarlo en biocarbón. En el presente trabajo se ha estudiado la torrefacción del hueso de aceituna modificando la temperatura de operación (150-400 oC) y el tiempo de calentamiento a la máxima temperatura (0,5-3,5 horas). Se ha demostrado que tanto la temperatura como el tiempo de torrefacción tienen importantes efectos en los rendimientos de biocarbón, así como en su poder calorífico, capacidad de adsorción de humedad y densidad aparente. Si desde el punto de vista del rendimiento energético las mejores condiciones de torrefacción fueron 350 oC-1 h, para maximizar la densidad energética aparente de la biomasa (14.0 GJ/m3) se debería trabajar a 300 oC-1 h.
[EN] The olive stone is an industrial by-product that is used as a biofuel due to its high calorific value. The application of a roasting treatment could further improve the energetic properties of the olive stone by transforming it into biochar. In the present work, the roasting of olive stones has been studied by modifying the operating temperature (150-400 oC) and the heating time at the maximum temperature (0.5-3.5 hours). It has been shown that both the temperature and the roasting time have important effects on the yields of biochar, as well as its calorific value, moisture adsorption capacity and apparent density. If, from the point of view of energy efficiency, the best roasting conditions were 350 oC-1 h, to maximize the apparent energy density of the biomass (14.0 GJ / m3), work should be done at 300 oC-1 h.
[EN] The olive stone is an industrial by-product that is used as a biofuel due to its high calorific value. The application of a roasting treatment could further improve the energetic properties of the olive stone by transforming it into biochar. In the present work, the roasting of olive stones has been studied by modifying the operating temperature (150-400 oC) and the heating time at the maximum temperature (0.5-3.5 hours). It has been shown that both the temperature and the roasting time have important effects on the yields of biochar, as well as its calorific value, moisture adsorption capacity and apparent density. If, from the point of view of energy efficiency, the best roasting conditions were 350 oC-1 h, to maximize the apparent energy density of the biomass (14.0 GJ / m3), work should be done at 300 oC-1 h.