Preparation of barbecue charcoal using residue produced after biomass gasification and pollutant emission test during combustion

Guo, Zhenkun; Guo, Fanhui; Miao, Zekai; Feng, Yonghui; Wu, Jianjun; Zhang, Yixin

doi:10.1016/j.jece.2021.107074

Cited by 2 publications

(2 citation statements)

References 32 publications

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“…This may be due to a greater presence of bark in the raw material, the use of branches and tops, or the contamination with earth or other residues deriving from the traditional production process and transportation [30,54,76,81]. High ash contents could cause problems during cooking by depositing on food as well as requiring more frequent cleaning of the barbecue [47,[81][82][83].…”

Section: Proximate Analysismentioning

confidence: 99%

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Comparison of Technical and Operational Conditions of Traditional and Modern Charcoal Kilns: A Case Study in Italy

Mencarelli,

Cavalli,

Greco

et al. 2023

Energies

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The global charcoal trade is steadily growing, with high-income countries importing significant quantities of this material from regions where its production is often associated with severe environmental issues, including forest overexploitation, illegal logging, and environmental pollution. Promoting local charcoal production in high-income countries is crucial to addressing these challenges. In this study, we have chosen to focus on the European context, specifically emphasizing Italy as a case study. Our study aimed to comprehensively compare five distinct charcoal production systems, including both traditional and modern solutions, with a specific focus on evaluating the quality of the resulting charcoal. Additionally, improvements were evaluated to enhance production efficiency. Traditional systems cannot satisfy production requests, resulting in inefficiencies in manpower, costs, times, and yield. Conversely, recent innovations consider mobile and stationary kiln prototypes. Mobile kilns offer flexibility and cost savings but require operator expertise, limit automation, and have long cycles. In contrast, stationary systems operate continuously, increasing productivity and efficiency, despite higher investment costs. Notably, charcoal quality showed minimal differences. These findings highlighted the potential of new technologies to enhance efficiency, reduce cost and environmental impact, and promote sustainable charcoal production.

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Section: Proximate Analysismentioning

confidence: 99%

“…Although the standard does not indicate any limits in terms of volatiles, good-quality barbecue charcoal should have values below 30% to prevent excessive smoke release as well as irregular combustion of the product [30,35,47,82]. All the charcoals considered have values lower than this threshold.…”

Section: Proximate Analysismentioning

confidence: 99%