Publications des agents du Cirad


Emulation of field storage conditions for assessment of energy properties of torrefied sugarcane bagasses

De Freitas Homen De Faria B., Lanvin C., Valette J., Rousset P., De Cassia Oliveira Carneiro A., Caldeira-Pires A., Candelier K.. 2021. Biomass and Bioenergy, 145 : 15 p..

DOI: 10.1016/j.biombioe.2020.105938

Sugarcane Bagasse (SCB) has some characteristics that hinder its direct use as fuel. Torrefaction pre-treatment could be considered to improve the SCB properties for an energy use and to reduce the impact of storage on the reduction of these energy properties. SCB were torrefied at 290 °C in a screw reactor, during 5, 7.5 and 10 min. Then, raw and torrefied SCB samples were exposed successively to water-leaching and to white and brown rot fungi, to emulate storage conditions. Mass loss after water-leaching process, moisture content and weight loss due to fungal deterioration after 2, 4, 8, 12, 16 weeks were recorded on each SCB samples. Finally, chemical composition and High Heating Value of the torrefied samples were measured to determine the alterations compared to raw SCB during their storage mimic. Increasing torrefaction duration improves the SCB decay resistance. According to the fungal exposure duration, loss of carbon was recorded, however, HHV remain higher for torrefied SCB than those of raw SCB. Carbon contents and HHV values of raw and torrefied SCB during Trametes versicolor exposure [55.20% > C > 44.55% and 21.260 MJ kg-1 > HHV >17.307 MJ kg-1, results from all tests combined.], and during exposure to Coniophora puteana [55.20% > C > 46.25% and 21.260 MJ kg-1 > HHV > 17.699 MJ kg-1] tend to decrease. Severe torrefaction is therefore a good way to improve SCB energy properties while limiting loss of their energy properties during storage.

Mots-clés : bagasse; canne à sucre; sous-produit de canne à sucre; stockage des récoltes; torréfaction; valeur énergetique; coniophora puteana; pourriture

Documents associés

Article (a-revue à facteur d'impact)

Agents Cirad, auteurs de cette publication :