Durian Husk Properties and its Heating Value Equation
DOI : 10.3844/ajassp.2011.893.896
American Journal of Applied Sciences
Volume 8, Issue 9
Problem statement: Agricultural residue seems to be one of the most promising energy resources for developing countries. Among the other fruits, durian is a popular one for Thai people. Therefore, a large amount of durian husk is left at the shops or factories. This study was aimed to investigate the characteristics and heating value of durian husk and to develop a heating value equation of Thailand’s selected biomass. Approach: The approximate analysis of 17 kinds of biomass, including durian husk, was carried out. The heating values of these biomass residuals were also examined. Then, the empirical model of the heating value was developed and validated. In order to understand the thermal degradation process of durian husk, the thermo gravimetric analysis was also carried out. Results: Durian husk contains about 80% of volatile matter content and small amount of ash content. According to the differential thermo gravimetric analysis result, two peaks centered at 212 and 332°C were reported. A model with an acceptable ability for prediction the heating value obtained by using the step wise forward selection technique was developed. The coefficient of multiple determinations for prediction of the proposed model was about 86.3%. Conclusion: It appears that durian husk seems to be one of the promising biomass fuels for Thailand. The proposed equation developed for computing the higher heating value of several biomass samples including durian husk from their proximate analysis data is not over-fitted. Besides, according to the model validation result, it shows that the predictive capability of the model is in the acceptable range.
© 2011 Patomsok Wilaipon. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.