Nur Liyana Farhani Binti Roshdan creator author. text my 2024 2024 monographic eng xi, 29 pages : illustrations ; The increasing of global population and urbanization have led to a rise in food waste consumption, causing environmental pollution and declining public health. The microwave torrefaction (MWT) heating process is preferred to convert food waste into an energy source due to its rapid reaction, uniform heating, and substantial energy savings. This research investigated the improvement in the properties of biochar production using microwave torrefaction. The microwave torrefaction was conducted at microwave power of 450W with 50 ml/min of nitrogen flowrate. Four different duration (5-20 minutes) with four different feed loads (5–20g) were used for the microwave torrefaction process. The FW was collected from the UMPSA Cafeteria and dried at 105℃ for 24 hours to reduce moisture content. The properties of the raw FW were determined using thermogravimetric and CHNS analyzers. The FW was then torrefied and its HHV was determined using a bomb calorimeter. The study found that prolonged exposure to microwave radiation accelerates the decomposition of volatile matter during torrefaction, reducing the remaining VM in the torrefied fuel and increasing the carbon content. The HHV of raw food waste (18.89 MJ/kg) is increased to 28.959 MJ/kg after being torrefied for 20 minutes with 53% increment of HHV. specialized Nur Liyana Farhani Binti Roshdan Faculty of Chemical and Process Engineering Technology Final Year Report (Bachelor of Chemical Engineering Technology) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025 Include bibliographical reference Faculty of Chemical and Process Engineering Technology Dissertations Universities and colleges Dissertations Theses Dissertations THE0010550 (Local) https://umpir.ump.edu.my/id/eprint/47309 https://umpir.ump.edu.my/id/eprint/47309 UMPSA 260608 20260608100744.0 eng