2024
DOI: 10.3390/en17020523
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The Effect of Bakery Waste Addition on Pine Sawdust Pelletization and Pellet Quality

Sławomir Obidziński,
Joanna Szyszlak-Bargłowicz,
Grzegorz Zając
et al.

Abstract: This paper presents research findings on the pelleting process of pine sawdust using bakery waste in a pelletizer. The addition of bakery waste (white wheat–rye bread, whole-grain rye bread, and pumpkin bread) to pine sawdust had a beneficial effect on the kinetic strength of the pellets obtained, an increase of up to approximately three percentage points. The density of pellets with the addition of bakery waste also increased, while the bulk density of the pellets decreased. The addition of bakery waste also … Show more

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Cited by 4 publications
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“…The calorific value of pine sawdust in its dry state was the highest and amounted to 18.98 MJ•kg −1 ; in the analytical state (analytical moisture 11.62%), it was 17.48 MJ•kg −1 . This value is similar to that reported in the literature [53]. In the case of elderberry waste, the dry calorific value was 18.00 MJ•kg −1 , while in the analytical state (analytical moisture 8.87%) it was the lowest at 16.20 MJ•kg −1 .…”
Section: Heat Of Combustion and Heating Value Of Raw Materialssupporting
confidence: 90%
“…The calorific value of pine sawdust in its dry state was the highest and amounted to 18.98 MJ•kg −1 ; in the analytical state (analytical moisture 11.62%), it was 17.48 MJ•kg −1 . This value is similar to that reported in the literature [53]. In the case of elderberry waste, the dry calorific value was 18.00 MJ•kg −1 , while in the analytical state (analytical moisture 8.87%) it was the lowest at 16.20 MJ•kg −1 .…”
Section: Heat Of Combustion and Heating Value Of Raw Materialssupporting
confidence: 90%