The effect of various carbonization temperature and duration on the food using microwave food waste carbonizer
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Date
2018-05
Authors
Chia, Yong Ham
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Abstract
Food waste is one of the challenges faced by the world’s food system. Food waste is also
a type of biomass which can become a valuable resource when it is managed reasonably
and effectively, whilst reducing the impact on the environment. There are many ways to
treat the food waste, one of the method is microwave carbonization. The microwave
carbonization of biomass is one of the novel thermochemical process in which biomass is
irradiated with microwave and the biomass eventually will convert to other resources such
as biochar or biogas. In this study, temperature of 260°C - 340°C and carbonization
duration of 30mins and 1hour will be used.
A microwave oven has been modified and is used as a carbonizer to conduct the experiment
and potatoes are used as specimen for the experiment. The products formed from different
carbonization temperatures and durations are observed and compared. Most of the potatoes
of one-hour carbonization time are fully carbonized whereas for those of 30 mins duration,
the potatoes were not fully carbonized. Besides that, the heating values for the products are
analyzed and compared. The heating values calculated show an increasing trend as the
carbonization temperature increase.