Physicochemical Characteristics of Biomass Briquette Derived from Orange Rind

Abstract

The present high cost of modern cooking fuels coupled with the challenge of its non-widespread distribution has resulted to a shift in the utilization of biomass residues as an alternative cooking fuels in most developing nations of the world. The major attraction therefore is the replacement of fire-woods and charcoals currently utilized in most rural communities with a more sustainable energy sources such as briquettes. Biomass briquettes made from solid agricultural wastes  are being promoted as a better alternative for firewood and charcoal for heating, cooking and other industrial applications in both urban and rural communities. In this research, orange briquettes were produced from orange rind using local technology. Orange rind was generated from the peeled orange fruit after removing the inner fleshy part. The rind was dried and blended into powder using an electric blender. The orange rind and fresh banana peel was blended together in the ratios of 2:1 and 2:4. Four different briquettes were produced based on the ratios using locally fabricated mould and a wooden slab as the press. Physicochemical characteristics of the formed briquette was investigated. The results on the physicochemical properties of the briquettes showed that quality briquettes were produced from the orange rind with fresh banana peel as the binder. The compressed density and the durability rating of the briquettes were significantly influenced (P<0.05) when the binding type and binding ratio were varied. Considering the raw materials involved, the briquette was produced from a 100% recycled wastes making it an environmentally friendly product. This study therefore offers an alternative for a better utilization of orange rind biomass for value-added products.

Keywords: biomass, orange briquettes, binder, physicochemical properties value-added product.