Effects of Mixing Ratio and Size of Egg-Shell on Boiling and Compression Test of Mixed Charcoal
Bopit Bubphachot, Rujipas Seeladlao and Songchai Wiriyaumpaiwong
DOI : 10.3844/erjsp.2010.22.25
Energy Research Journal
Volume 1, Issue 1
Problem statement: The use of waste material is one of the options to add value to the residue. Nowadays, solid fuel development is necessary in current situation due to high price fossil fuel and the reduction of resource. Wood charcoal is widely used in the country which has abundant of forest. Becoming charcoal, it needs to be burnt under optimum condition. However, from this process the loss quality as in the form of breakage charcoal which is the blackish residue consisting of impure carbon is obtained. The price and utilization of this left are less benefit. Therefore, the improvement of charcoal residue by adding egg-shell powder is of interesting. The aim of this research is to study the feasibility of production of compressed charcoal mixed with egg-shell to extend the cooking temperature and time. Approach: Egg-shell was ground and pass through a sieve to get the different particle sizes. Three levels of particle sizes were achieved in the range of 300-600 microns (coarse), 150-300 microns (moderate) and less than 150 microns (fine). For the charcoal, it was obtained from the brakeage charcoal and ground to powder to be substance for making compressed charcoal. The ground charcoal was mixed with egg-shell powder at different ratios of 90:10, 85:15 and 80:20 by weight. The mixture was then compressed as a cylindrical shape by charcoal wet extruder. The formed charcoal was dried by open sun drying and was tested for compressive strength and water boiling. Results: The results showed that egg-shell powder enhanced the thermal property of charcoal regard to the results from water boiling. Conclusion/Recommendations: The best results of the highest compressive strength and the average water temperature were 89 kgf and 90°C for 45 min when application of coarse powder egg-shell at mixing ratio of 85:15.
© 2010 Bopit Bubphachot, Rujipas Seeladlao and Songchai Wiriyaumpaiwong. 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.