Data_set_Briquette Production and Characterization

Growth in agricultural produce processing will summon deeper exploitation of energy resources and influence climate change. Fruits are among the agricultural produce that require processing for value addition and extension of their shelf-life. However, their processing generates a sizeable amount of waste, creating a waste management problem, yet organic waste can be converted into suitable energy carriers. In this study, briquettes were developed from orange, mango, and jackfruit wastes. The briquette development process used cassava starch, cornstarch, and clay as binders, and a manual lever press for compaction. Physical and chemical properties were examined for both homogeneous and composite briquettes at varying binder concentrations. Moisture content, volatile matter, fixed carbon, and ash content were examined using thermogravimetric analysis. Calorific values of the developed briquettes were determined with bomb calorimetry. Mechanical integrity was examined through drop strength and compressive strength. Thermal properties were examined using water boiling tests as well as the burning rates recorded during thermogravimetric analysis.

Fixed carbon content ranged from 22.87% to 62.06%, ash content ranged from 6.55% to 57.20%, volatile matter content ranged from 15.71% to 39.41%, moisture content ranged from 4.21% to 13.66%, calorific value ranged from 17.55 MJ/kg to 32.24 MJ/kg, and compressive strength ranged from 0.125 N/mm2 to 0.471 N/mm2. Bulk density ranged from 413.21 kg/m3 to 580.1 kg/m3, and the drop strength ranged from 27.74% to 88.84%.

This study showed that jackfruit waste, orange fruit waste, and mango fruit waste are suitable biomass options to produce briquettes using cassava starch as the binder of choice.