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In this study briquettes prepared from four types of abundantly available crop residue (i.e., wheat straw, rice straw, maize straw
and cotton sticks). These were optimized and tested to evaluate the enhancement in their properties including durability, bulk
density, compression strength and calorific value. The briquettes were prepared using indigenously designed mechanical piston
press briquettes forming machine. Briquettes formation was initially tested for three operational input material parameters i.e.,
moisture content, particle size and mould/die temperature from the four selected straws to find out their suitable ranges.
Briquettes thus prepared were then statistically analyze using a 3-factor factorial design under CRD (completely randomized
design) at three levels of three independent variables including moisture content (15, 20 and 25%), particle size (9, 12 and 15
mm) and temperature (200, 250 and 300°C) respectively. Ultimately, the best quality and economical briquettes were achieved
at 20% moisture content, 12mm particle size and at 300 °C temperature from all types of crop residue. It was also noted that
the best quality briquettes were achieved from maize straw while rice straw produce least quality. Considering the calorific
value, study showed a range of 15.3 – 18.2 MJ/kg for selected briquettes. Ultimate results of the study can provide the
guidelines to the farmers. So, they can set the input parameters according to crop residue type to obtain the best quality
briquettes with enhanced economic benefits.
Hafiz M. Safdar, Abdul Nasir, Faizan-Ul-Haq Khan, Riaz Ahmad. (2020) ENHANCING THE QUALITY OF MAIZE, WHEAT, RICE AND COTTON RESIDUE BRIQUETTES BY OPTIMIZING THE OPERATIONAL PARAMETERS, Pakistan Journal of Agricultural Sciences, Volume 57, Issue 1.
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