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Title: Torrefaction of agricultural by-products (abstract)

item Chiou, Bor-Sen
item Bilbao-Sainz, Cristina
item Valenzuela-Medina, Diana
item Klamczynski, Artur
item Milczarek, Rebecca
item Avena-Bustillos, Roberto
item Du, Wen-Xian
item Imam, Syed
item Glenn, Gregory - Greg
item Orts, William

Submitted to: American Chemical Society Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: 12/20/2012
Publication Date: 4/7/2013
Citation: Chiou, B., Bilbao-Sainz, C., Valenzuela-Medina, D., Klamczynski, A., Milczarek, R.R., Avena Bustillos, R.D., Du, W., Imam, S.H., Glenn, G.M., Orts, W.J. 2013. Torrefaction of agricultural by-products (abstract). American Chemical Society Abstracts. p.1.

Interpretive Summary:

Technical Abstract: 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.