Anti-Thermal Shock Binding of Liquid-State Food Waste to Non-Wood Pellets

Bruno Rafael de Almeida Moreira, Ronaldo da Silva Viana, Victor Hugo Cruz, Paulo Renato Matos Lopes, Celso Tadao Miasaki, Anderson Chagas Magalhães, Paulo Alexandre Monteiro de Figueiredo, Lucas Aparecido Manzani Lisboa, Sérgio Bispo Ramos, André May and José Claudio Caraschi
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Bruno Rafael de Almeida Moreira: Department of Phytosanitary, Rural Engineering and Soils, School of Engineering, São Paulo State University (Unesp), Ilha Solteira, São Paulo 15385-000, Brazil
Ronaldo da Silva Viana: Department of Plant Production, College of Agricultural and Technological Sciences, São Paulo State University (Unesp), Dracena, São Paulo 19900-000, Brazil
Victor Hugo Cruz: Department of Plant Production, College of Agricultural and Technological Sciences, São Paulo State University (Unesp), Dracena, São Paulo 19900-000, Brazil
Paulo Renato Matos Lopes: Department of Plant Production, College of Agricultural and Technological Sciences, São Paulo State University (Unesp), Dracena, São Paulo 19900-000, Brazil
Celso Tadao Miasaki: Department of Plant Production, College of Agricultural and Technological Sciences, São Paulo State University (Unesp), Dracena, São Paulo 19900-000, Brazil
Anderson Chagas Magalhães: Department of Plant Production, College of Agricultural and Technological Sciences, São Paulo State University (Unesp), Dracena, São Paulo 19900-000, Brazil
Paulo Alexandre Monteiro de Figueiredo: Department of Plant Production, College of Agricultural and Technological Sciences, São Paulo State University (Unesp), Dracena, São Paulo 19900-000, Brazil
Lucas Aparecido Manzani Lisboa: Department of Plant Production, College of Agricultural and Technological Sciences, São Paulo State University (Unesp), Dracena, São Paulo 19900-000, Brazil
Sérgio Bispo Ramos: Department of Plant Production, College of Agricultural and Technological Sciences, São Paulo State University (Unesp), Dracena, São Paulo 19900-000, Brazil
André May: Brazilian Agricultural Research Corporation (Embrapa), Jaguariúna, São Paulo 13820-000, Brazil
José Claudio Caraschi: São Paulo State University (Unesp), Itapeva, São Paulo 18400-000, Brazil

Energies, 2020, vol. 13, issue 12, 1-26

Abstract: The development and implementation of strategies to assist safe and effective transport and storage of pellets in containers and indoor facilities without heating systems are challenging. This study primarily aimed to reshape the organic fraction of municipal solid waste into a liquid-state binder in order to develop freezing–defrosting-proof non-wood pellets. The introduction of the standard solution of food waste into the process of pelleting consisted of stirring it together with the residual biomass from distillation of cellulosic bioethanol or alternatively spraying very fine droplets on the layer of the starting material before it entered the pilot-scale automatic machine at 200 MPa and 125 °C. The addition by spraying of carbohydrate-rich supplement boiled for five minutes caused the pellets to show increases in apparent density (1250.8500 kg·m −3 ), durability (99.7665%), and hydrophobicity (93.9785%), and consistently prevented them from suffering severe mechanical fracture by thermal shock. The fractal dimension of breakpoints, cracks, and delamination on the finished surface for these products was the smallest at 1.7500–1.7505. Sprayed pellets would fall into the strictest grid of products for residential heat-and-power units, even after freezing and defrosting. The conclusion is therefore that spraying can spectacularly ensure the reliability of liquid-state food waste as an anti-thermal shock binder for non-wood pellets.

Keywords: agro-industrial residue; defrosting; durability; fractal analysis; fractures; freezing; storage; municipal solid waste; transportation; waste-to-energy (search for similar items in EconPapers)
JEL-codes: Q Q0 Q4 Q40 Q41 Q42 Q43 Q47 Q48 Q49 (search for similar items in EconPapers)
Date: 2020
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