Energy Utilization of Torrefied Residue from Wine Production

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F21%3A85404" target="_blank" >RIV/60460709:41310/21:85404 - isvavai.cz</a>
Result on the web
<a href="https://www.mdpi.com/1996-1944/14/7/1610/htm" target="_blank" >https://www.mdpi.com/1996-1944/14/7/1610/htm</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/ma14071610" target="_blank" >10.3390/ma14071610</a>

Result language
angličtina
Original language name
Energy Utilization of Torrefied Residue from Wine Production
Original language description
A significant amount of waste is generated in the food industry, which is both an environmental and an economic problem. The recycling of this waste has become an important area of research. The processing of grapes produces 20-30 % of the waste in the form of grape pomace and stalks. This article assesses the fuel values of these materials before and after torrefaction. The input materials were grape pomace samples from the varieties Riesling (Vitis vinifera Welschriesling) and Cabernet Sauvignon (Vitis vinifera Cabernet Sauvignon) from the South Moravia region and stalks from the variety Welschriesling. The torrefaction process was performed using a LECO TGA 701 thermogravimetric analyzer under nitrogen atmosphere at set temperatures of 225 degrees C, 250 degrees C, and 275 degrees C. The residence time was 30 min. Elemental analysis, calorific value, and gross calorific value were determined for all samples. The analyses show a positive effect of torrefaction on fuel properties in the samples. Bet
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
20704 - Energy and fuels

Publication year
2021
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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