The Effect of Bakery Waste Addition on Pine Sawdust Pelletization and Pellet Quality
This paper presents research findings on the pelleting process of pine sawdust using bakery waste in a pelletizer. The addition of bakery waste (white wheat–rye bread, whole-grain rye bread, and pumpkin bread) to pine sawdust had a beneficial effect on the kinetic strength of the pellets obtained, a...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-01-01
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| Series: | Energies |
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| Online Access: | https://www.mdpi.com/1996-1073/17/2/523 |
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| author | Sławomir Obidziński Joanna Szyszlak-Bargłowicz Grzegorz Zając Małgorzata Kowczyk-Sadowy Małgorzata Krasowska Aneta Sienkiewicz Paweł Cwalina Damian Faszczewski Jacek Wasilewski |
| author_facet | Sławomir Obidziński Joanna Szyszlak-Bargłowicz Grzegorz Zając Małgorzata Kowczyk-Sadowy Małgorzata Krasowska Aneta Sienkiewicz Paweł Cwalina Damian Faszczewski Jacek Wasilewski |
| author_sort | Sławomir Obidziński |
| collection | DOAJ |
| description | This paper presents research findings on the pelleting process of pine sawdust using bakery waste in a pelletizer. The addition of bakery waste (white wheat–rye bread, whole-grain rye bread, and pumpkin bread) to pine sawdust had a beneficial effect on the kinetic strength of the pellets obtained, an increase of up to approximately three percentage points. The density of pellets with the addition of bakery waste also increased, while the bulk density of the pellets decreased. The addition of bakery waste also had a positive effect on the power demand of the pelletizer. It was reduced from 3.08% (at a 10% addition of white wheat–rye bread) to 22.18% (at a 20% addition of pumpkin bread), compared to the process of compacting pure pine sawdust. In addition, all the pellets containing bakery waste had a lower energy yield (EY) determined based on lower heating value and energy inputs. This index was lower by 53 Wh·kg<sup>−1</sup> for pine sawdust pellets with a 10% addition of pumpkin bread. The greatest reduction, on the other hand, was by 173 Wh·kg<sup>−1</sup> for pellets, with a 20% addition of white wheat–rye bread. In each case, an increase in the share of bakery additives resulted in a decrease in the energy yield from the pellets obtained. The smallest reduction in EY was found when pumpkin bread was used as an additive (from 53 to 133 Wh·kg<sup>−1</sup>). Considering all the parameters analyzed characterizing the pellets obtained, it was concluded that the addition of bakery residues to pelletized pine sawdust should not exceed 10%. Further increases in the proportion of bakery waste did not yield relative benefits, due to the deterioration of the energy characteristics of the pellets obtained. |
| first_indexed | 2024-03-08T10:57:07Z |
| format | Article |
| id | doaj.art-43e56557577c48219d52622dfa496a97 |
| institution | Directory Open Access Journal |
| issn | 1996-1073 |
| language | English |
| last_indexed | 2024-03-08T10:57:07Z |
| publishDate | 2024-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Energies |
| spelling | doaj.art-43e56557577c48219d52622dfa496a972024-01-26T16:22:16ZengMDPI AGEnergies1996-10732024-01-0117252310.3390/en17020523The Effect of Bakery Waste Addition on Pine Sawdust Pelletization and Pellet QualitySławomir Obidziński0Joanna Szyszlak-Bargłowicz1Grzegorz Zając2Małgorzata Kowczyk-Sadowy3Małgorzata Krasowska4Aneta Sienkiewicz5Paweł Cwalina6Damian Faszczewski7Jacek Wasilewski8Faculty of Civil Engineering and Environmental Sciences, Białystok University of Technology, Wiejska 45E, 15-351 Białystok, PolandDepartment of Power Engineering and Transportation, Faculty of Production Engineering, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, PolandDepartment of Power Engineering and Transportation, Faculty of Production Engineering, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, PolandFaculty of Civil Engineering and Environmental Sciences, Białystok University of Technology, Wiejska 45E, 15-351 Białystok, PolandFaculty of Civil Engineering and Environmental Sciences, Białystok University of Technology, Wiejska 45E, 15-351 Białystok, PolandFaculty of Civil Engineering and Environmental Sciences, Białystok University of Technology, Wiejska 45E, 15-351 Białystok, PolandFaculty of Civil Engineering and Environmental Sciences, Białystok University of Technology, Wiejska 45E, 15-351 Białystok, PolandFaculty of Civil Engineering and Environmental Sciences, Białystok University of Technology, Wiejska 45E, 15-351 Białystok, PolandDepartment of Power Engineering and Transportation, Faculty of Production Engineering, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, PolandThis paper presents research findings on the pelleting process of pine sawdust using bakery waste in a pelletizer. The addition of bakery waste (white wheat–rye bread, whole-grain rye bread, and pumpkin bread) to pine sawdust had a beneficial effect on the kinetic strength of the pellets obtained, an increase of up to approximately three percentage points. The density of pellets with the addition of bakery waste also increased, while the bulk density of the pellets decreased. The addition of bakery waste also had a positive effect on the power demand of the pelletizer. It was reduced from 3.08% (at a 10% addition of white wheat–rye bread) to 22.18% (at a 20% addition of pumpkin bread), compared to the process of compacting pure pine sawdust. In addition, all the pellets containing bakery waste had a lower energy yield (EY) determined based on lower heating value and energy inputs. This index was lower by 53 Wh·kg<sup>−1</sup> for pine sawdust pellets with a 10% addition of pumpkin bread. The greatest reduction, on the other hand, was by 173 Wh·kg<sup>−1</sup> for pellets, with a 20% addition of white wheat–rye bread. In each case, an increase in the share of bakery additives resulted in a decrease in the energy yield from the pellets obtained. The smallest reduction in EY was found when pumpkin bread was used as an additive (from 53 to 133 Wh·kg<sup>−1</sup>). Considering all the parameters analyzed characterizing the pellets obtained, it was concluded that the addition of bakery residues to pelletized pine sawdust should not exceed 10%. Further increases in the proportion of bakery waste did not yield relative benefits, due to the deterioration of the energy characteristics of the pellets obtained.https://www.mdpi.com/1996-1073/17/2/523biomassbiomass compactionfuel pelletsbakery waste |
| spellingShingle | Sławomir Obidziński Joanna Szyszlak-Bargłowicz Grzegorz Zając Małgorzata Kowczyk-Sadowy Małgorzata Krasowska Aneta Sienkiewicz Paweł Cwalina Damian Faszczewski Jacek Wasilewski The Effect of Bakery Waste Addition on Pine Sawdust Pelletization and Pellet Quality Energies biomass biomass compaction fuel pellets bakery waste |
| title | The Effect of Bakery Waste Addition on Pine Sawdust Pelletization and Pellet Quality |
| title_full | The Effect of Bakery Waste Addition on Pine Sawdust Pelletization and Pellet Quality |
| title_fullStr | The Effect of Bakery Waste Addition on Pine Sawdust Pelletization and Pellet Quality |
| title_full_unstemmed | The Effect of Bakery Waste Addition on Pine Sawdust Pelletization and Pellet Quality |
| title_short | The Effect of Bakery Waste Addition on Pine Sawdust Pelletization and Pellet Quality |
| title_sort | effect of bakery waste addition on pine sawdust pelletization and pellet quality |
| topic | biomass biomass compaction fuel pellets bakery waste |
| url | https://www.mdpi.com/1996-1073/17/2/523 |
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