Effect of Preheating Temperature and Extraction Pressure on Combustion Characteristics of Cake from Whole, Kernels and Crushed Jatropha Seed

Nsah-ko Tchoumboué; Tangka Julius Kewir; Kana Raphael; Meutchieye Felix; Mahop Jean Marin; Tedongmo Gouana Jospin

doi:doi:10.11648/j.ijrse.20190801.12

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Effect of Preheating Temperature and Extraction Pressure on Combustion Characteristics of Cake from Whole, Kernels and Crushed Jatropha Seed

Nsah-ko Tchoumboué, Tangka Julius Kewir, Kana Raphael, Meutchieye Felix, Mahop Jean Marin, Tedongmo Gouana Jospin

Published in International Journal of Sustainable and Green Energy (Volume 8, Issue 1)

Received: 8 March 2019 Accepted: 17 April 2019 Published: 23 May 2019

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Abstract

The Low heating value, reaction time, burning temperature and gas emission of jatropha seed cake respectively from whole, kernel and crushed seeds preheated at 25°, 50°, 75° and 100°C temperature and under 8400, 15000 and 19500 pounds pressure levels were assessed. At this effect, the combustion process consisted in introducing 20 g of each cake sample type into a one liter volume burning chamber and 130 g of water also into one liter water compartment of a designed combustion unit. The main results were as follow. The highest lower Heating value (21,51±93,64 MJ/kg) was obtained with the cake from crushed seeds preheated at 100°C and under of 15000 pounds pressure. The highest reaction time (1072,66±153,44 seconds) was registered with cake from kernel seeds also preheated at 100°C but with 19500 pounds pressure. The highest burning temperature was recorded from the whole jatropha seed cake. The highest carbon monoxide level ( ) was recorded during crushed and whole seeds cake combustion while the carbon dioxide level was the highest with the kernel seed cake.

Published in	International Journal of Sustainable and Green Energy (Volume 8, Issue 1)
DOI	10.11648/j.ijrse.20190801.12
Page(s)	12-19
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2019. Published by Science Publishing Group

Keywords

Extraction Conditions, Cake, Lower Heating Value, Reaction Time, Burning Temperature, Carbon Dioxide, Carbon Monoxide

References

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APA Style

Nsah-ko Tchoumboué, Tangka Julius Kewir, Kana Raphael, Meutchieye Felix, Mahop Jean Marin, et al. (2019). Effect of Preheating Temperature and Extraction Pressure on Combustion Characteristics of Cake from Whole, Kernels and Crushed Jatropha Seed. International Journal of Sustainable and Green Energy, 8(1), 12-19. https://doi.org/10.11648/j.ijrse.20190801.12

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ACS Style

Nsah-ko Tchoumboué; Tangka Julius Kewir; Kana Raphael; Meutchieye Felix; Mahop Jean Marin, et al. Effect of Preheating Temperature and Extraction Pressure on Combustion Characteristics of Cake from Whole, Kernels and Crushed Jatropha Seed. Int. J. Sustain. Green Energy 2019, 8(1), 12-19. doi: 10.11648/j.ijrse.20190801.12

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AMA Style

Nsah-ko Tchoumboué, Tangka Julius Kewir, Kana Raphael, Meutchieye Felix, Mahop Jean Marin, et al. Effect of Preheating Temperature and Extraction Pressure on Combustion Characteristics of Cake from Whole, Kernels and Crushed Jatropha Seed. Int J Sustain Green Energy. 2019;8(1):12-19. doi: 10.11648/j.ijrse.20190801.12

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@article{10.11648/j.ijrse.20190801.12,
  author = {Nsah-ko Tchoumboué and Tangka Julius Kewir and Kana Raphael and Meutchieye Felix and Mahop Jean Marin and Tedongmo Gouana Jospin},
  title = {Effect of Preheating Temperature and Extraction Pressure on Combustion Characteristics of Cake from Whole, Kernels and Crushed Jatropha Seed},
  journal = {International Journal of Sustainable and Green Energy},
  volume = {8},
  number = {1},
  pages = {12-19},
  doi = {10.11648/j.ijrse.20190801.12},
  url = {https://doi.org/10.11648/j.ijrse.20190801.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijrse.20190801.12},
  abstract = {The Low heating value, reaction time, burning temperature and gas emission of jatropha seed cake respectively from whole, kernel and crushed seeds preheated at 25°, 50°, 75° and 100°C temperature and under 8400, 15000 and 19500 pounds pressure levels were assessed. At this effect, the combustion process consisted in introducing 20 g of each cake sample type into a one liter volume burning chamber and 130 g of water also into one liter water compartment of a designed combustion unit. The main results were as follow. The highest lower Heating value (21,51±93,64 MJ/kg) was obtained with the cake from crushed seeds preheated at 100°C and under of 15000 pounds pressure. The highest reaction time (1072,66±153,44 seconds) was registered with cake from kernel seeds also preheated at 100°C but with 19500 pounds pressure. The highest burning temperature was recorded from the whole jatropha seed cake. The highest carbon monoxide level ( ) was recorded during crushed and whole seeds cake combustion while the carbon dioxide level was the highest with the kernel seed cake.},
 year = {2019}
}

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TY  - JOUR
T1  - Effect of Preheating Temperature and Extraction Pressure on Combustion Characteristics of Cake from Whole, Kernels and Crushed Jatropha Seed
AU  - Nsah-ko Tchoumboué
AU  - Tangka Julius Kewir
AU  - Kana Raphael
AU  - Meutchieye Felix
AU  - Mahop Jean Marin
AU  - Tedongmo Gouana Jospin
Y1  - 2019/05/23
PY  - 2019
N1  - https://doi.org/10.11648/j.ijrse.20190801.12
DO  - 10.11648/j.ijrse.20190801.12
T2  - International Journal of Sustainable and Green Energy
JF  - International Journal of Sustainable and Green Energy
JO  - International Journal of Sustainable and Green Energy
SP  - 12
EP  - 19
PB  - Science Publishing Group
SN  - 2575-1549
UR  - https://doi.org/10.11648/j.ijrse.20190801.12
AB  - The Low heating value, reaction time, burning temperature and gas emission of jatropha seed cake respectively from whole, kernel and crushed seeds preheated at 25°, 50°, 75° and 100°C temperature and under 8400, 15000 and 19500 pounds pressure levels were assessed. At this effect, the combustion process consisted in introducing 20 g of each cake sample type into a one liter volume burning chamber and 130 g of water also into one liter water compartment of a designed combustion unit. The main results were as follow. The highest lower Heating value (21,51±93,64 MJ/kg) was obtained with the cake from crushed seeds preheated at 100°C and under of 15000 pounds pressure. The highest reaction time (1072,66±153,44 seconds) was registered with cake from kernel seeds also preheated at 100°C but with 19500 pounds pressure. The highest burning temperature was recorded from the whole jatropha seed cake. The highest carbon monoxide level ( ) was recorded during crushed and whole seeds cake combustion while the carbon dioxide level was the highest with the kernel seed cake.
VL  - 8
IS  - 1
ER  -

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Author Information

Nsah-ko Tchoumboué

Department of Agricultural Engineering, University of Dschang, Dschang, Cameroon
Tangka Julius Kewir

Department of Agricultural Engineering, University of Dschang, Dschang, Cameroon
Kana Raphael

Department of Animal Production, University of Dschang, Dschang, Cameroon
Meutchieye Felix

Department of Animal Production, University of Dschang, Dschang, Cameroon
Mahop Jean Marin

Department of Agricultural Engineering, University of Dschang, Dschang, Cameroon
Tedongmo Gouana Jospin

Department of Agricultural Engineering, University of Dschang, Dschang, Cameroon

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APA Style

Nsah-ko Tchoumboué, Tangka Julius Kewir, Kana Raphael, Meutchieye Felix, Mahop Jean Marin, et al. (2019). Effect of Preheating Temperature and Extraction Pressure on Combustion Characteristics of Cake from Whole, Kernels and Crushed Jatropha Seed. International Journal of Sustainable and Green Energy, 8(1), 12-19. https://doi.org/10.11648/j.ijrse.20190801.12

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ACS Style

Nsah-ko Tchoumboué; Tangka Julius Kewir; Kana Raphael; Meutchieye Felix; Mahop Jean Marin, et al. Effect of Preheating Temperature and Extraction Pressure on Combustion Characteristics of Cake from Whole, Kernels and Crushed Jatropha Seed. Int. J. Sustain. Green Energy 2019, 8(1), 12-19. doi: 10.11648/j.ijrse.20190801.12

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AMA Style

Nsah-ko Tchoumboué, Tangka Julius Kewir, Kana Raphael, Meutchieye Felix, Mahop Jean Marin, et al. Effect of Preheating Temperature and Extraction Pressure on Combustion Characteristics of Cake from Whole, Kernels and Crushed Jatropha Seed. Int J Sustain Green Energy. 2019;8(1):12-19. doi: 10.11648/j.ijrse.20190801.12

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@article{10.11648/j.ijrse.20190801.12,
  author = {Nsah-ko Tchoumboué and Tangka Julius Kewir and Kana Raphael and Meutchieye Felix and Mahop Jean Marin and Tedongmo Gouana Jospin},
  title = {Effect of Preheating Temperature and Extraction Pressure on Combustion Characteristics of Cake from Whole, Kernels and Crushed Jatropha Seed},
  journal = {International Journal of Sustainable and Green Energy},
  volume = {8},
  number = {1},
  pages = {12-19},
  doi = {10.11648/j.ijrse.20190801.12},
  url = {https://doi.org/10.11648/j.ijrse.20190801.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijrse.20190801.12},
  abstract = {The Low heating value, reaction time, burning temperature and gas emission of jatropha seed cake respectively from whole, kernel and crushed seeds preheated at 25°, 50°, 75° and 100°C temperature and under 8400, 15000 and 19500 pounds pressure levels were assessed. At this effect, the combustion process consisted in introducing 20 g of each cake sample type into a one liter volume burning chamber and 130 g of water also into one liter water compartment of a designed combustion unit. The main results were as follow. The highest lower Heating value (21,51±93,64 MJ/kg) was obtained with the cake from crushed seeds preheated at 100°C and under of 15000 pounds pressure. The highest reaction time (1072,66±153,44 seconds) was registered with cake from kernel seeds also preheated at 100°C but with 19500 pounds pressure. The highest burning temperature was recorded from the whole jatropha seed cake. The highest carbon monoxide level ( ) was recorded during crushed and whole seeds cake combustion while the carbon dioxide level was the highest with the kernel seed cake.},
 year = {2019}
}

Copy | Download

TY  - JOUR
T1  - Effect of Preheating Temperature and Extraction Pressure on Combustion Characteristics of Cake from Whole, Kernels and Crushed Jatropha Seed
AU  - Nsah-ko Tchoumboué
AU  - Tangka Julius Kewir
AU  - Kana Raphael
AU  - Meutchieye Felix
AU  - Mahop Jean Marin
AU  - Tedongmo Gouana Jospin
Y1  - 2019/05/23
PY  - 2019
N1  - https://doi.org/10.11648/j.ijrse.20190801.12
DO  - 10.11648/j.ijrse.20190801.12
T2  - International Journal of Sustainable and Green Energy
JF  - International Journal of Sustainable and Green Energy
JO  - International Journal of Sustainable and Green Energy
SP  - 12
EP  - 19
PB  - Science Publishing Group
SN  - 2575-1549
UR  - https://doi.org/10.11648/j.ijrse.20190801.12
AB  - The Low heating value, reaction time, burning temperature and gas emission of jatropha seed cake respectively from whole, kernel and crushed seeds preheated at 25°, 50°, 75° and 100°C temperature and under 8400, 15000 and 19500 pounds pressure levels were assessed. At this effect, the combustion process consisted in introducing 20 g of each cake sample type into a one liter volume burning chamber and 130 g of water also into one liter water compartment of a designed combustion unit. The main results were as follow. The highest lower Heating value (21,51±93,64 MJ/kg) was obtained with the cake from crushed seeds preheated at 100°C and under of 15000 pounds pressure. The highest reaction time (1072,66±153,44 seconds) was registered with cake from kernel seeds also preheated at 100°C but with 19500 pounds pressure. The highest burning temperature was recorded from the whole jatropha seed cake. The highest carbon monoxide level ( ) was recorded during crushed and whole seeds cake combustion while the carbon dioxide level was the highest with the kernel seed cake.
VL  - 8
IS  - 1
ER  -

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