Search engine for discovering works of Art, research articles, and books related to Art and Culture
ShareThis
Javascript must be enabled to continue!

Making briquette as fuel from rice husk waste and glutinous rice flour

View through CrossRef
Abstract Briquette is fuel energy produced from organic materials or agricultural waste (biomass) that is underutilized such as rice husk waste. In this research, briquettes will be made from a mixture of rice husk waste, sticky rice glue and PVAc glue. The purpose of this research is to see the temperature and length of burning of charcoal briquettes. This research uses conventional experimental methods. Based on the results of the study, sample 1 had a mixed composition of 100 gr rice husk waste, 15 gr glutinous rice flour, 5 gr PVAc glue, and 110 ml hot water, then a maximum temperature of 335.4°c was obtained and with a burning time of 19.18 minutes, whereas at sample 2 has a composition of mixed ingredients namely 90 gr rice husk waste, 25 gr glutinous rice flour, 5 gr PVAc glue, 110 ml hot water, then a maximum temperature of 353.6°c is obtained with a burning time of 17.54 minutes, whereas in sample 3 with a mixture of ingredients 110 gr rice husk waste, 5 gr glutinous rice flour, 5 gr PVAc glue, 110 ml hot water, then a maximum temperature of 427.1°c is obtained with a burning time of 27.46 minutes. Of the 3 sample specimens that obtained good temperature values were sample 3 with a maximum temperature of 427.1°c and a burning time of 27.48 minutes.
Title: Making briquette as fuel from rice husk waste and glutinous rice flour
Description:
Abstract Briquette is fuel energy produced from organic materials or agricultural waste (biomass) that is underutilized such as rice husk waste.
In this research, briquettes will be made from a mixture of rice husk waste, sticky rice glue and PVAc glue.
The purpose of this research is to see the temperature and length of burning of charcoal briquettes.
This research uses conventional experimental methods.
Based on the results of the study, sample 1 had a mixed composition of 100 gr rice husk waste, 15 gr glutinous rice flour, 5 gr PVAc glue, and 110 ml hot water, then a maximum temperature of 335.
4°c was obtained and with a burning time of 19.
18 minutes, whereas at sample 2 has a composition of mixed ingredients namely 90 gr rice husk waste, 25 gr glutinous rice flour, 5 gr PVAc glue, 110 ml hot water, then a maximum temperature of 353.
6°c is obtained with a burning time of 17.
54 minutes, whereas in sample 3 with a mixture of ingredients 110 gr rice husk waste, 5 gr glutinous rice flour, 5 gr PVAc glue, 110 ml hot water, then a maximum temperature of 427.
1°c is obtained with a burning time of 27.
46 minutes.
Of the 3 sample specimens that obtained good temperature values were sample 3 with a maximum temperature of 427.
1°c and a burning time of 27.
48 minutes.

Related Results

Praktik Pencampuran Ketan Di Pajak Batu
Praktik Pencampuran Ketan Di Pajak Batu
According to muamalah fiqh, buying and selling is a sale and purchase contract for certain goods where the seller clearly states the goods being traded, including the purchase pric...
Physical Properties of Brown and White Malaysian Glutinous Rice Kernels (Oryza sativa L.)
Physical Properties of Brown and White Malaysian Glutinous Rice Kernels (Oryza sativa L.)
Glutinous rice, also known as waxy rice, is a variety of short or long rice grains that become sticky when cooked. The physical properties (length, width, thickness, equivalent dia...
Incidence of mycotoxigenic fungi during processing and storage of bambara groundnut (Vigna subterranea) composite flour
Incidence of mycotoxigenic fungi during processing and storage of bambara groundnut (Vigna subterranea) composite flour
Fungal contamination of food commodities is a global food security challenge that impacts negatively on the health of consumers. Mycotoxins are produced as secondary metabolites by...
Comparative evaluation of cassava composite flours and bread
Comparative evaluation of cassava composite flours and bread
Abstract. Abu MS. 2023. Comparative evaluation of cassava composite flours and bread. Asian J Nat Prod Biochem 21: 13-17. Wheat imports into Nigeria have a high monetary value of N...
Gluten-Free Crackers Preparation
Gluten-Free Crackers Preparation
Gluten free crackers enriched with rice flour ,lentil flour and quinoa flour is an innovative and highly nutritious snacks product. The current study was carried out to make gluten...
Gluten-Free Crackers Preparation
Gluten-Free Crackers Preparation
The present work was carried out to prepare gluten free crackers of high quality for celiac ailment patients. Gluten free crackers prepared from rice flour, lentil flour and quinoa...

Back to Top