Energy Utilization of Torrefied Residue from Wine Production

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Energy Utilization of Torrefied Residue from Wine Production

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

Energy Utilization of Torrefied Residue from Wine Production

Popis výsledku anglicky

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

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

20704 - Energy and fuels

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2021

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Materials

ISSN

1996-1944

e-ISSN

1996-1944

Svazek periodika

14

Číslo periodika v rámci svazku

7

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

12

Strana od-do

1-12

Kód UT WoS článku

000638718500001

EID výsledku v databázi Scopus

2-s2.0-85103853675