Volume 8, Issue 1, March 2019, Page: 12-19
Effect of Preheating Temperature and Extraction Pressure on Combustion Characteristics of Cake from Whole, Kernels and Crushed Jatropha Seed
Nsah-ko Tchoumboué, Department of Agricultural Engineering, University of Dschang, Dschang, Cameroon
Tangka Julius Kewir, Department of Agricultural Engineering, University of Dschang, Dschang, Cameroon
Kana Raphael, Department of Animal Production, University of Dschang, Dschang, Cameroon
Meutchieye Felix, Department of Animal Production, University of Dschang, Dschang, Cameroon
Mahop Jean Marin, Department of Agricultural Engineering, University of Dschang, Dschang, Cameroon
Tedongmo Gouana Jospin, Department of Agricultural Engineering, University of Dschang, Dschang, Cameroon
Received: Mar. 8, 2019;       Accepted: Apr. 17, 2019;       Published: May 23, 2019
DOI: 10.11648/j.ijrse.20190801.12      View  26      Downloads  11
Abstract
The Low heating value, reaction time, burning temperature and gas emission of jatropha seed cake respectively from whole, kernel and crushed seeds preheated at 25°, 50°, 75° and 100°C temperature and under 8400, 15000 and 19500 pounds pressure levels were assessed. At this effect, the combustion process consisted in introducing 20 g of each cake sample type into a one liter volume burning chamber and 130 g of water also into one liter water compartment of a designed combustion unit. The main results were as follow. The highest lower Heating value (21,51±93,64 MJ/kg) was obtained with the cake from crushed seeds preheated at 100°C and under of 15000 pounds pressure. The highest reaction time (1072,66±153,44 seconds) was registered with cake from kernel seeds also preheated at 100°C but with 19500 pounds pressure. The highest burning temperature was recorded from the whole jatropha seed cake. The highest carbon monoxide level ( ) was recorded during crushed and whole seeds cake combustion while the carbon dioxide level was the highest with the kernel seed cake.
Keywords
Extraction Conditions, Cake, Lower Heating Value, Reaction Time, Burning Temperature, Carbon Dioxide, Carbon Monoxide
To cite this article
Nsah-ko Tchoumboué, Tangka Julius Kewir, Kana Raphael, Meutchieye Felix, Mahop Jean Marin, Tedongmo Gouana Jospin, Effect of Preheating Temperature and Extraction Pressure on Combustion Characteristics of Cake from Whole, Kernels and Crushed Jatropha Seed, International Journal of Sustainable and Green Energy. Vol. 8, No. 1, 2019, pp. 12-19. doi: 10.11648/j.ijrse.20190801.12
Copyright
Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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