Influence of Conduction Drying on the Physical and Combustion Properties of Hazelnut Shell

Ana Matin, Ivan Brandić (), Neven Voća, Nikola Bilandžija, Božidar Matin, Vanja Jurišić, Karlo Špelić, Alan Antonović, Mateja Grubor and Tajana Krička
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Ana Matin: Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia
Ivan Brandić: Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia
Neven Voća: Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia
Nikola Bilandžija: Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia
Božidar Matin: Faculty of Forestry and Wood Technology, University of Zagreb, Svetošimunska Cesta 23, 10000 Zagreb, Croatia
Vanja Jurišić: Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia
Karlo Špelić: Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia
Alan Antonović: Faculty of Forestry and Wood Technology, University of Zagreb, Svetošimunska Cesta 23, 10000 Zagreb, Croatia
Mateja Grubor: Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia
Tajana Krička: Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia

Energies, 2023, vol. 16, issue 3, 1-12

Abstract: Hazelnut fruit samples were collected over 2 years (2020 and 2021) and subjected to four different drying temperatures (100, 120, 140, and 160 °C) and four different drying times of 15, 30, 45, and 60 min using conduction drying. The analyses performed showed that conduction drying at different temperatures and different drying times had a significant effect on the change in the composition of the hazelnut shell fuel and its mass properties. Comparing the untreated samples over two years and the samples after drying, it can be seen that in 2020, the drying treatment causes a decrease in the percentage of C and H, while in 2021, drying at 160 °C and 45 min causes an increase in C and H values. After treatment, the S content decreased on average, while the value of O increased or remained the same. The greatest increase in heating values (HHV and LHV) was observed at temperatures of 140 °C and 120 °C and the duration of 45 min. When drying was applied, a significant difference in mass change was observed at 120 °C, 100 °C, and 140 °C and 30 and 60 min process durations. The change in heating value is significantly affected by the parameters year of sampling, temperature, and time, while the change in mass of the hazelnut shell is most affected by drying time.

Keywords: hazelnut shell; conduction drying; temperature; drying time; combustion 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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