International Journal of Sustainable and Green Energy

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Effect of Preheating Temperature and Extraction Pressure on Combustion Characteristics of Cake from Whole, Kernels and Crushed Jatropha Seed

Received: 08 March 2019    Accepted: 17 April 2019    Published: 23 May 2019
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Abstract

The Low heating value, reaction time, burning temperature and gas emission of jatropha seed cake respectively from whole, kernel and crushed seeds preheated at 25°, 50°, 75° and 100°C temperature and under 8400, 15000 and 19500 pounds pressure levels were assessed. At this effect, the combustion process consisted in introducing 20 g of each cake sample type into a one liter volume burning chamber and 130 g of water also into one liter water compartment of a designed combustion unit. The main results were as follow. The highest lower Heating value (21,51±93,64 MJ/kg) was obtained with the cake from crushed seeds preheated at 100°C and under of 15000 pounds pressure. The highest reaction time (1072,66±153,44 seconds) was registered with cake from kernel seeds also preheated at 100°C but with 19500 pounds pressure. The highest burning temperature was recorded from the whole jatropha seed cake. The highest carbon monoxide level ( ) was recorded during crushed and whole seeds cake combustion while the carbon dioxide level was the highest with the kernel seed cake.

DOI 10.11648/j.ijrse.20190801.12
Published in International Journal of Sustainable and Green Energy (Volume 8, Issue 1, March 2019)
Page(s) 12-19
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Extraction Conditions, Cake, Lower Heating Value, Reaction Time, Burning Temperature, Carbon Dioxide, Carbon Monoxide

References
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Author Information
  • Department of Agricultural Engineering, University of Dschang, Dschang, Cameroon

  • Department of Agricultural Engineering, University of Dschang, Dschang, Cameroon

  • Department of Animal Production, University of Dschang, Dschang, Cameroon

  • Department of Animal Production, University of Dschang, Dschang, Cameroon

  • Department of Agricultural Engineering, University of Dschang, Dschang, Cameroon

  • Department of Agricultural Engineering, University of Dschang, Dschang, Cameroon

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    Nsah-ko Tchoumboué, Tangka Julius Kewir, Kana Raphael, Meutchieye Felix, Mahop Jean Marin, et al. (2019). Effect of Preheating Temperature and Extraction Pressure on Combustion Characteristics of Cake from Whole, Kernels and Crushed Jatropha Seed. International Journal of Sustainable and Green Energy, 8(1), 12-19. https://doi.org/10.11648/j.ijrse.20190801.12

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    ACS Style

    Nsah-ko Tchoumboué; Tangka Julius Kewir; Kana Raphael; Meutchieye Felix; Mahop Jean Marin, et al. Effect of Preheating Temperature and Extraction Pressure on Combustion Characteristics of Cake from Whole, Kernels and Crushed Jatropha Seed. Int. J. Sustain. Green Energy 2019, 8(1), 12-19. doi: 10.11648/j.ijrse.20190801.12

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    AMA Style

    Nsah-ko Tchoumboué, Tangka Julius Kewir, Kana Raphael, Meutchieye Felix, Mahop Jean Marin, et al. Effect of Preheating Temperature and Extraction Pressure on Combustion Characteristics of Cake from Whole, Kernels and Crushed Jatropha Seed. Int J Sustain Green Energy. 2019;8(1):12-19. doi: 10.11648/j.ijrse.20190801.12

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  • @article{10.11648/j.ijrse.20190801.12,
      author = {Nsah-ko Tchoumboué and Tangka Julius Kewir and Kana Raphael and Meutchieye Felix and Mahop Jean Marin and Tedongmo Gouana Jospin},
      title = {Effect of Preheating Temperature and Extraction Pressure on Combustion Characteristics of Cake from Whole, Kernels and Crushed Jatropha Seed},
      journal = {International Journal of Sustainable and Green Energy},
      volume = {8},
      number = {1},
      pages = {12-19},
      doi = {10.11648/j.ijrse.20190801.12},
      url = {https://doi.org/10.11648/j.ijrse.20190801.12},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijrse.20190801.12},
      abstract = {The Low heating value, reaction time, burning temperature and gas emission of jatropha seed cake respectively from whole, kernel and crushed seeds preheated at 25°, 50°, 75° and 100°C temperature and under 8400, 15000 and 19500 pounds pressure levels were assessed. At this effect, the combustion process consisted in introducing 20 g of each cake sample type into a one liter volume burning chamber and 130 g of water also into one liter water compartment of a designed combustion unit. The main results were as follow. The highest lower Heating value (21,51±93,64 MJ/kg) was obtained with the cake from crushed seeds preheated at 100°C and under of 15000 pounds pressure. The highest reaction time (1072,66±153,44 seconds) was registered with cake from kernel seeds also preheated at 100°C but with 19500 pounds pressure. The highest burning temperature was recorded from the whole jatropha seed cake. The highest carbon monoxide level ( ) was recorded during crushed and whole seeds cake combustion while the carbon dioxide level was the highest with the kernel seed cake.},
     year = {2019}
    }
    

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  • TY  - JOUR
    T1  - Effect of Preheating Temperature and Extraction Pressure on Combustion Characteristics of Cake from Whole, Kernels and Crushed Jatropha Seed
    AU  - Nsah-ko Tchoumboué
    AU  - Tangka Julius Kewir
    AU  - Kana Raphael
    AU  - Meutchieye Felix
    AU  - Mahop Jean Marin
    AU  - Tedongmo Gouana Jospin
    Y1  - 2019/05/23
    PY  - 2019
    N1  - https://doi.org/10.11648/j.ijrse.20190801.12
    DO  - 10.11648/j.ijrse.20190801.12
    T2  - International Journal of Sustainable and Green Energy
    JF  - International Journal of Sustainable and Green Energy
    JO  - International Journal of Sustainable and Green Energy
    SP  - 12
    EP  - 19
    PB  - Science Publishing Group
    SN  - 2575-1549
    UR  - https://doi.org/10.11648/j.ijrse.20190801.12
    AB  - The Low heating value, reaction time, burning temperature and gas emission of jatropha seed cake respectively from whole, kernel and crushed seeds preheated at 25°, 50°, 75° and 100°C temperature and under 8400, 15000 and 19500 pounds pressure levels were assessed. At this effect, the combustion process consisted in introducing 20 g of each cake sample type into a one liter volume burning chamber and 130 g of water also into one liter water compartment of a designed combustion unit. The main results were as follow. The highest lower Heating value (21,51±93,64 MJ/kg) was obtained with the cake from crushed seeds preheated at 100°C and under of 15000 pounds pressure. The highest reaction time (1072,66±153,44 seconds) was registered with cake from kernel seeds also preheated at 100°C but with 19500 pounds pressure. The highest burning temperature was recorded from the whole jatropha seed cake. The highest carbon monoxide level ( ) was recorded during crushed and whole seeds cake combustion while the carbon dioxide level was the highest with the kernel seed cake.
    VL  - 8
    IS  - 1
    ER  - 

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