Compression and relaxation properties of selected biomass for briquetting

Guo, Lei; Wang, Decheng; Tabil, Lope G.; Wang, Guanghui

doi:10.1016/j.biosystemseng.2016.05.009

Cited by 31 publications

(29 citation statements)

References 18 publications

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“…Strain level is postulated to be meaningful in relaxation experiments; however, no unique opinion in research literature exists. Some reports showed that the initial stress can influence the amount of unrelaxed energy [20] and the relaxation speed [19], which directly relates to the constants of the relaxation models [21][22][23]. Lewicki and Spiess [20] showed that the proportion of the unrelaxed stress is larger if the developed stress is higher.…”

Section: Discussionmentioning

confidence: 99%

“…Lewicki and Spiess [20] showed that the proportion of the unrelaxed stress is larger if the developed stress is higher. Guo et al [19] stated that higher applied stress can result in higher relaxation speed. The obtained results confirm those of Bargale and Irudayaraj [23] on the uni-axial compression of barley kernels, in which the authors reported that the effect of the deformation level on relaxation time was consistent and did not show a clear trend.…”

Section: Discussionmentioning

confidence: 99%

“…Creep and relaxation tests for large deformations were carried out for various food products, but their results indicate different opinions on the adequacy and variability of parameters of various rheological models. Higher applied stress can result in faster relaxation, according to Guo et al [19], and larger proportion of the unrelaxed stress, according to [20]. The constants of the Peleg and Normand model for steamed bread [7] and bulk relaxation test of Jatropha curcas seeds [21] significantly decreased with larger strains.…”

Section: Introductionmentioning

confidence: 99%

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The Effect of Wheat Moisture and Hardness on the Parameters of the Peleg and Normand Model during Relaxation of Single Kernels at Variable Initial Loading

et al. 2019

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The aim of the study was to examine the Peleg and Normand model to characterize the overall stress relaxation behavior of wheat kernel at varying load conditions. The relaxation experiments were made with the help of the universal testing machine, Zwick Z020, by subjecting the samples to compression at four distinct initial load levels, i.e., 20 N, 30 N, 40 N, and 50 N. The measurements were made for four wheat varieties (two soft and two hard-type endosperms) and seven levels of moisture content. Relaxation characteristics were approximated with the help of the Peleg and Normand equation. An interactive influence of the load level, moisture, and wheat hardness on the Peleg and Normand constants has been confirmed. For moist kernels, a higher amount of absorbed compression energy was released, since less energy was required to keep the deformation at a constant level. The constants differed depending on wheat hardness. Higher values of k 1 revealed that the initial force decay was slower for hard varieties. This is more characteristic of elastic behavior. Similarly, higher values of k 2 pointed to a larger amount of elastic (recoverable) energy at the end of the relaxation. The initial loading level had no or only a slight effect on the model coefficients (Y(t), k 1 , and k 2 ). The parameters of the Peleg and Normand model decreased with an increase in the water content in the kernels.Sustainability 2019, 11, 7100 2 of 18 simply defined, since it changes depending on the farmer, grain dealer, seed company, milling industry, pasta industry, and consumer. For the farmers it can be yield or resistance to disease, for miller's protein content, hardness, or many others. By knowing the quality, processors can avoid purchasing grain that does not meet their needs. There are a lot of methods used to determine the technological quality of kernels. A number of these are time consuming and expensive (farinograph, alveograph), and hence are often impractical to use as the way to pay producers premiums based on kernel quality expectations. Finding measures of wheat which can be conducted quickly and less expensively gives the opportunity to develop new approaches to predict kernel or dough behavior. Between them, the research on mechanical properties of kernels continues to expand.Mechanical properties of wheat kernels are naturally associated with the conditions of mechanical separation of the endosperm and the outer bran layer, the breaking resistance of the bran or the breaking susceptibility of the endosperm itself, or starch and proteins. Khazaei and Mann [1] stated that the relaxation data could be useful in estimating the susceptibility of materials to damage. Ponce-García et al. [2] successfully applied rheological measurements to distinguish among wheat classes, varieties, and different moisture contents. The test on intact kernels was used by Figueroa et al. [3,4] to establish relationships among protein composition, viscoelasticity of dough, and baking outcomes. However, there are many different conclusions and o...

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The Effect of Wheat Moisture and Hardness on the Parameters of the Peleg and Normand Model during Relaxation of Single Kernels at Variable Initial Loading

et al. 2019

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“…Densification is the process of compaction of torrefied materials or biomass residues into a product of higher density than the original raw material. Such a conversion has many advantages that include increasing calorific value per unit volume, using the convenience of transportation and storage, solving the problem of residue disposal, and making a uniform final product [11,12].The challenge associated with the densification of torrefied biomass is the difficulty of getting the desirable binding to achieve density and durability of the briquettes. The main reason is the thermal degradation that occurs in the biomass components, such as lignin during torrefaction.…”

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confidence: 99%

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confidence: 99%

An “In-Situ Binding” Approach to Produce Torrefied Biomass Briquettes

et al. 2019

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Biomass-derived coal or “biocoal” produced using a torrefaction process presents a carbon-neutral option of coal for power generation. While torrefaction delivers a carbon content and hydrophobicity comparable to coal, it lowers its density and creates material handling, storage, and transportation challenges. Densification into briquettes would help mitigate these challenges. However, the torrefied biomass is difficult to densify and may require the use of binders, which are expensive and can be incompatible with respect to material and emissions. A cost-effective approach to utilize lignin in-situ of the biomass to promote binding during densification was demonstrated using a pilot-scale briquetter unit during this study. Lignin, a cross-linked polymer, tends to break down and lose its binding ability under high-temperature conditions of torrefaction. In this paper, we investigated the use of a lightly torrefied material as a binder―LTM (biomass torrefied in the transition region of non-reactive and reactive temperature ranges of torrefaction). When mixed with torrefied biomass and densified together under suitable moisture and temperature conditions, the lignin is shown to mobilize and provide binding to the briquettes. The results showed that briquettes produced using LTM as binder and 10% to 11% moisture provided in-situ binding, improved density and durability, and produced hydrophobic briquettes.

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