Title:
Energy Catacterization of Almond Wood and Husk in New Orchards with Specific Training System: Some Insights in Italy
Author(s):
Assirelli, A., Fischetti, E., Palma, A., Vincenti, B., Paris, E., Salerno, M., Carnevale, M., Gallucci, F.
Document(s):
Paper
Abstract:
Biomass resources are potentially one of the largest and most sustainable energy sources in the world. Bioenergy can play a vital role in meeting the global demand profiles in energy sectors. In this framework, almond cultivation generates several million tons of residue that include hulls, shells, leaves and pruning which are valuable feedstocks in clean energy production. The almond tree is rediscovering a new interest throughout the Italian area thanks to the constant increase in demand for fruit and the introduction of new intensive training system can be allow the complete mechanized management. The new intensive orchards are cultivated in very dense rows with smaller plants and with the possibility of using ordinary forestry machine for woody biomass management. As part of “VALORE IN CAMPO” project founded by The Ministry of Agriculture, Food Sovereignty and Forests (MASAF) on the relaunch of shell fruit supply chains, we wanted to investigate the complete valorization of the supply chain, not only limited to fruits, but to the best use of residual biomass at the end of the cycle and production chain. Considering the total almond production of 821 t and the net almond production of 776 t this crop provides a 45 t. of husks. Interesting results in terms of heating value, moisture content and elemental analysis show the good potential of the biomass to be employed in the bioenergy chain.
Keywords:
almond shells, biomass, pyrolysis, circular economy, physical-chemical characterization
Topic:
Biomass Conversion for Bioenergy
Subtopic:
Biomass pre-treatment and production of intermediates
Event:
32nd European Biomass Conference and Exhibition
Session:
4DV.6.18
Pages:
617 - 620
ISBN:
978-88-89407-24-0
Paper DOI:
10.5071/32ndEUBCE2024-4DV.6.18
Price:
FREE
