349405 Torrefaction of Bagasse

John Pippins III, Chemical Engineering, University of Louisiana at Lafayette, Lafayette, LA, Mark Zappi, College of Engineering, University of Louisiana at Lafayette, Lafayette, LA, John L. Guillory, Mechanical Enginerring, University of Louisiana at Lafayette, Lafayette, LA and Prashanth Buchireddy, Mechanical Engineering, University of Louisiana at Lafayette, Lafayette, LA

The global energy demand is greatly increasing and biomass resources are used as a viable alternative energy, yet wet raw material and energy density prevent maximum efficiency in transport and energy availability. Bagasse, a sugar cane derivative, can be torrefied to aid in increasing the efficiency. Experiments are conducted with two different bagasse samples. The reactor was heated to a desired temperature of 250°C, 270°C, or 290°C and kept at that temperature for a 30, 60, or 90 min. The effects of the raw material, the temperature, and residence time are studied. The products are examined for elemental composition, moisture content, and energy content. During torrefaction, the bagasse changes both physically and chemically. Energy content increases with time and temperature, while the weight decreases, increasing the energy density. The torrefied bagasse is hydrophobic and more grindable, aiding in storage and transport.

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