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| 008 | 260608t20242024my a|||fr|||| 000 0 eng d | ||
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_aTHE0010550 (Local) _qHardback |
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_aUMPSA _beng _cUMPSA _erda |
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| 090 | _aFTKKP .L59 2024 r Bc. | ||
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_aNur Liyana Farhani Binti Roshdan, _eauthor. |
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| 245 | 1 | 0 |
_aMicrowave torrefaction of food waste as biomass energy source / _cNur Liyana Farhani Binti Roshdan |
| 264 | 1 |
_aKuantan, Pahang : _bUMPSA, _c2024 |
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| 264 | 4 | _c© 2024 | |
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_axi, 29 pages : _billustrations ; |
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_2rdacontent _atext |
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_2rdamedia _aunmediated |
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_2rdacarrier _avolume |
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_2rda _atext file _bPDF |
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| 500 | _aFaculty of Chemical and Process Engineering Technology | ||
| 502 | _aFinal Year Report (Bachelor of Chemical Engineering Technology) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025 | ||
| 504 | _aInclude bibliographical reference | ||
| 520 | 3 | _aThe 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. | |
| 610 | 2 | 0 |
_aFaculty of Chemical and Process Engineering Technology _xDissertations |
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_aUniversities and colleges _xDissertations |
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_aTheses _xDissertations |
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| 856 | _uhttps://umpir.ump.edu.my/id/eprint/47309 | ||
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_2lcc _cPSM |
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_c104937 _d104943 |
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