The Use of Bread Bakery Waste as a Binder Additive in the Production of Fuel Pellets from Straw

Sławomir Obidziński, Paweł Cwalina, Małgorzata Kowczyk-Sadowy (), Małgorzata Krasowska, Aneta Sienkiewicz, Damian Faszczewski and Joanna Szyszlak-Bargłowicz
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Sławomir Obidziński: Department of Agri-Food Engineering and Environmental Management, Bialystok University of Technology, Wiejska 45E, 15-351 Białystok, Poland
Paweł Cwalina: Department of Agri-Food Engineering and Environmental Management, Bialystok University of Technology, Wiejska 45E, 15-351 Białystok, Poland
Małgorzata Kowczyk-Sadowy: Department of Agri-Food Engineering and Environmental Management, Bialystok University of Technology, Wiejska 45E, 15-351 Białystok, Poland
Małgorzata Krasowska: Department of Agri-Food Engineering and Environmental Management, Bialystok University of Technology, Wiejska 45E, 15-351 Białystok, Poland
Aneta Sienkiewicz: Department of Agri-Food Engineering and Environmental Management, Bialystok University of Technology, Wiejska 45E, 15-351 Białystok, Poland
Damian Faszczewski: Department of Agri-Food Engineering and Environmental Management, Bialystok University of Technology, Wiejska 45E, 15-351 Białystok, Poland
Joanna Szyszlak-Bargłowicz: Department of Power Engineering and Transportation, Faculty of Production Engineering, University of Life Sciences in Lublin, Gleboka 28, 20-612 Lublin, Poland

Energies, 2023, vol. 16, issue 21, 1-22

Abstract: The paper presents the results of a study on the effects of the addition of bread bakery waste (stale bread, sometimes infected with mold, from store returns) to agricultural waste consisting of triticale straw on the process of solid biofuel pelleting and the physical and fuel properties of the obtained pellets. The pelleting process was conducted in a pelletizer equipped with a flat matrix, with holes 6 mm in diameter, and two pelleting rollers (for straw alone and for a mixture of straw and bread waste with mass fractions of 5, 10, and 15%). The addition of bread waste during the process of pelleting resulted in reduced power demand for the pelletizer in each of the analyzed cases. The largest decrease in the power demand (by approximately 18%, i.e., from 1.27 to 1.04 kW) was recorded for a 15% addition of sunflower seed bread to the mixture with straw. Moreover, the addition of bread waste also caused a significant increase in the kinetic strength of pellets compared to pellets produced from straw alone. The highest kinetic strength was obtained in the case of pellets produced from a mixture of straw with a 15% white bread content, i.e., 99.43%. For all of the analyzed types of additives, kinetic strength increased with increasing additive content. In each of the analyzed cases, the obtained values of density of pellets produced from a mixture of straw and bread waste, as well as the kinetic strength, allow for the conclusion that the obtained pellets, in this respect, meet the requirements of ISO 17225-2:2021 and ENplus standards for Class A1 pellets.

Keywords: pellets; solid biofuel; straw; bakery waste; bread; energy properties (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: 2023
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