Publication | Closed Access
Characterisation and comparison of rice husk briquettes with cassava peels and cassava starch as binders
36
Citations
10
References
2016
Year
Food ChemistryRice HuskFood PhysicFood AnalysisSustainable AgricultureAgricultural EconomicsCassava StarchRice Husk BriquettesFood EngineeringThermal ProcessingGrain QualityFood QualityCassava PeelsCrop QualityHealth Sciences
This study investigated the characteristics of rice husk briquettes made with cassava peels and cassava starch as binders. The maximum and relax density for rice husk briquettes with cassava starch as binder respectively ranged from 1080.8 to 1159.6 kg/m3 and 552.3 to 632.2 kg/m3. The corresponding values for briquettes with cassava peels were from 977.6 to 1176.5 kg/m3 and 571.1 to 622.9 kg/m3. The burning rate and water boiling test results indicated that the rice husk briquettes combustion was improved with the use of both binders. However, the properties of the rice husk briquettes made with cassava peels as a binder gave a better performance.
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