Torrefaction of biomass involves heating at 200�C-300�C under inert atmosphere to remove volatiles and produce materials with higher energy values and low moisture. Agricultural by-products, such as apple, grape, olive, and tomato pomaces as well as almond and walnut shells, were torrefied at different temperatures for various times. Raw tomato pomace had the highest energy value due to its high lignin content. Response surface analysis was used to determine the effects of torrefaction temperature and time on mass and energy yields of the samples. Apple pomace required lower torrefaction temperatures than the other samples due to high mass losses at higher temperatures. Overall, grape pomace had the highest energy yields.

Torrefaction of agricultural by-products

245th National Meeting (2013)

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.