Title:
Potential Use of Briquetting Techniques for Cereal Chaff
Author(s):
Assirelli, A., Roccuzzo, G., Brambilla, M., Stagno, F., Civitarese, V., Paoletti, A., Bisaglia, C.
Document(s):
Paper
Poster
Abstract:
In Italy, the transport cost is a bottleneck for most biomass agricultural products. The increase in by-product density without deteriorating the quality of the final product is a fundamental aspect for the spreading of bioenergy crops in agricultural areas. In wheat chaff samples harvested in the Emilia-Romagna region (Italy), the present work investigates the briquettes techniques for biomass volume reduction and density increase. Regardless of the type of enhancement, the increase of density with a specific and versatile system would be an immediate advantage, especially in logistics and transport costs, which would benefit almost linearly. Nonetheless, the first experiences aim also at avoiding the adoption of specific and expensive industrial technologies that could initially limit the resulting advantages. In this regard, the Council for Agricultural Research and Economics (CREA) has been undertaking experimental activities aimed at the valorization (not only for energy purposes) of residual lignocellulosic materials of various origins. The threshing residues resulted in being viable as long as there is adequate logistical support. The present work investigates applying a professional briquetting machine (not expressly developed for agricultural by-products) to wheat threshing samples for biomass volume reduction and density increase. The preliminary results were of interest: the volume of the processed biomass was 19 times smaller than that of the raw one with an increase of density from 33 kg m-3 of the bulk product to about 626 kg m-3 of the briquettes.
Keywords:
agricultural residues, biomass, briquette, mechanization
Topic:
Sustainable Resources for Decarbonising the Economy
Subtopic:
Agroforestry Residues and By-Products
Event:
29th European Biomass Conference and Exhibition
Session:
1BV.3.5
Pages:
178 - 181
ISBN:
978-88-89407-21-9
Paper DOI:
10.5071/29thEUBCE2021-1BV.3.5
Price:
FREE
