The Influence of the Pressure-Thermal Agglomeration Methods of Corn Bran on Their Selected Physicochemical Properties and Biogas Efficiency

Karol Kupryaniuk, Agnieszka Wójtowicz, Jakub Mazurkiewicz, Tomasz Słowik and Arkadiusz Matwijczuk
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Karol Kupryaniuk: Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
Agnieszka Wójtowicz: Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
Jakub Mazurkiewicz: Laboratory of Ecotechnology, Department of Biosystems Engineering, Poznań University of Life Sciences, Wojska Polskiego 50, 60-627 Poznań, Poland
Tomasz Słowik: Department of Power Engineering and Transportation, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland
Arkadiusz Matwijczuk: Department of Biophysics, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland

Energies, 2021, vol. 14, issue 21, 1-26

Abstract: The article presents the research made on the effects of methods of pressure-thermal agglomeration of corn bran, as well as the influence of processing parameters on selected physicochemical properties and biogas efficiency. Corn bran moistened to four levels of moisture content was used for the tests: 20%, 25%, 30% and 35% of dry matter. The pressure-thermal treatment was carried out with the use of a Brikol SJ25 pellet maker and a TS-45 single-screw extruder. In the tests of the extrusion-cooking process, three rotational speeds of the extruder screw were applied: 70, 90 and 110 rpm. The following characteristics were examined: efficiency of the extrusion-cooking and pelleting process, as well as the energy consumption. The water absorption index ( WAI ), the water solubility index ( WSI ), bulk density, kinetic strength, structure analysis by the ART/FTIR method, energy potential and the efficiency of cumulated biogas and cumulated methane per dry mass, as well as fresh mass and fresh organic matter and a series of microscopic pictures were completed. The analysis of the ATR/FTIR infrared spectra of the tested pelleted and extruded samples showed clear changes at the molecular level. Biogas production of extruded corn bran increased by several percent, as compared to untreated material.

Keywords: extrusion-cooking process; corn bran; biogas production; fermentation; SME; physical properties; ATR/FTIR spectroscopy (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: 2021
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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