Thermal degradation of the agroindustrial residues by thermogravimetry and calorimetry

Abstract

Vegetal residues, in general, have variable characteristics and caloric values, difficulty in combustion control and relatively fast burning. Thus, indicating certain materials for energy production, there is a need for thermal analysis studies. The aim of this work was evaluating by thermal analysis the behavior of agro industrial residues for energy production. Coffee bean parchment and coffee plant stem residues; bean stem and pod; soybean stem and pod; rice husk; corn leaf, stem, straw and cob; sugar cane straw and bagasse; wood processing (planer shavings and sawdust); elephant grass stem and leaf; and coconut husk were submitted to thermo gravimetric analysis and differential scanning calorimetric. The results indicated that the presented residues has potential for energy production; the highest energy peaks occurring around 350 °C; the temperature range of greatest mass loss was 250-350 °C and coconut husk was more resistant to thermal decomposition.