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APPRAISAL OF FOOD RESIDUE (WASTE) BASED FUEL BRIQUETTES IN DOMESTIC COOKING APPLICATIONS: A CASE STUDY OF UGANDA
University of Gävle, Faculty of Engineering and Sustainable Development, Department of Building, Energy and Environmental Engineering, Energy system. Royal Institute of Technology / KTH University.
2017 (English)Independent thesis Advanced level (degree of Master (Two Years)), 80 credits / 120 HE creditsStudent thesis
Abstract [en]

The research focuses on developing and evaluating the performance of low cost, low technology food residue based fuel briquettes as an alternative to the widespread use of wood fuels (charcoal and firewood) for domestic cooking applications.

In view of the declining accessibility of wood fuels, inadequate electrification coverage and ever-rising prices of cooking gas and kerosene in Uganda, harnessing energy from within reach, alternative sustainable energy sources such as food residues has been regarded as a viable solution to domestic cooking energy.

 

In this research, both desktop reviews of earlier studies and laboratory investigations of the developed food residue based fuel briquettes have been considered. Carbonized sweet potato, banana (matooke) and cassava peelings were mixed in different proportions with either sweet potato or banana stem pulp (1 or 2kgs) and later densified using a hand operated molder to develop the food residue based briquettes. The drop test method was used to determine the resilience of the produced briquettes to disintegrating forces in particular during transportation and storage. An oxygen bomb calorimeter was used to determined the Higher Heating Value (HHV) of the briquettes and it ranged from 13.6 – 26 MJ/kg with cassava peelings char: sweet potato peelings char: sweet potato stem pulp 1kg giving the lowest HHV and cassava peelings char: sweet potato peelings char: banana stem pulp 2kg giving the highest HHV. Generally the tests results revealed that the type of natural binder used had an effect on both the HHV and mechanical strength of the produced briquettes.

Place, publisher, year, edition, pages
2017. , p. 47
National Category
Engineering and Technology
Identifiers
URN: urn:nbn:se:hig:diva-26199OAI: oai:DiVA.org:hig-26199DiVA, id: diva2:1187703
Presentation
2018-02-26, 16:00 (English)
Supervisors
Examiners
Note

Thesis was presented and defended via Skype

Available from: 2018-03-20 Created: 2018-03-05 Last updated: 2018-03-20Bibliographically approved

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APPRAISAL OF FOOD RESIDUE (WASTE) BASED FUEL BRIQUETTES IN DOMESTIC COOKING APPLICATIONS: A CASE STUDY OF UGANDA(1689 kB)167 downloads
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Citation style
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