Análise da influência da pressão de compactação no poder calorífico e densidade em briquetes de bagaço de cana de açúcar

Abstract

One of the main factors that can be controlled during the briquetting process is the compression pressure. Thereby, sugarcane bagasse in natura was used to study the effects of compression pressure on GCV (Gross Calorific Value) and briquette density. A cylindrical die was used to produce briquettes at 12.7; 25.5 and 38.2 MPa pressure. The GCV and density in triplicate were then measured for each pressure range, followed by a statistical analysis to determine if there was significant variation between the results. Starting from 12.7MPa, the GCV only varied significantly when reaching 38.3MPa, varying from 15.757 to 15.962 MJ/kg (increase of 1.3%). The density and consequently the energy density were quite sensitive to the variation of pressure. Between the same pressure ranges the density varied from 148.0004 to 213.0537 g/m3 (variation of 44%), and the energy density varied from 2.332 to 3.401 MJ/m³ (variation of 46%).