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ABSTRACT
Experiments on pelletization of pre-treated rice (Oryza sativa) husk grinds were performed to study the effect of pretreatment processes on compression characteristics and quality of rice husk pellets. Pre-treatment of rice husk was carried out by microwave-heated sodium hydroxide (NaOH) or calcium hydroxide (Ca(OH)2) solutions. During the pre-treatment process, rice husks were immersed in distilled water, NaOH or Ca(OH)2 solutions (1% and 2% w/v) and heated using microwaves at power levels of 603 W and 713 W. Measured quantity of pre-treated rice husks were compressed at 4000 N force in a plunger-die system maintained at 95⁰C. Compression and relaxation test data were recorded and specific energy was calculated. Pellet quality parameters such as tensile strength, durability and bulk density were determined. Chemical composition, gross calorific value, bulk density and particle density of untreated and pretreated rice husk were measured. Chemical analysis results confirm that the microwave exposure with alkali pre-treatments significantly affected the chemical composition of rice husks which subsequently enhanced the quality of pellets. The results concluded that the sodium hydroxide with microwave-treated rice husk samples have shown excellent compression characteristics and delivered high-quality pellets when compared to all other treated and untreated samples tested. Microwaves exhibit positive impacts on the quality of pellets along with NaOH treatments in the production of rice husk pellets.
Acknowledgments
The authors acknowledge Chemical and Biological Engineering Department, University of Saskatchewan, Canada for providing financial assistance to carry out the research and Indian institute of food processing technology, Thanjavur, Tamil Nadu, India for their support.
Additional information
Notes on contributors
Jayakumar E
Jayakumar E is a Chartered Engineer and approved Valuer for food processing machineries & plant, having 15 years of experience. He is doing consultancy services in grain storage systems for both Government and Non governmental organization. He is Hon. Secretary of The Institute of Engineers India Thanjavur local Centre (IEI) and life member of AFSTI Association of Food Scientists & Technologists (India).
Chittibabu S
Chittibabu S is a qualified Chemical Engineer having 20 years of experience in teaching chemical engineering, biotechnology and food process engineering courses to graduate and masters students. His research interest are lignocellulosic ethanol, biomass Torrefaction, cellulose nano crystals and metal organic frameworks. He documened his research works in peer reviewed international journals and patent. He is a life member of professional bodies like Indian institute of Chemical Engineers, Institute of Engineers, India and Indian society for technical education.
S Shanmugasundaram
Shanmugasundaram S is an associate Professor and Head, Planning and Monitoring cell, Indian Institute of Food Processing Technology. His research areas are mass studies in food drying techniques, smart warehouses management and sensors development for food products quality testing. He published his research works in peer reviewed reputed international journals. He completed many government funded and industry sponsored research projects in the fields of smart warehouses management and biosensor development.
Lope G Tabil
Lope G Tabil, is a Professor of Biological Engineering in the Department of Chemical and Biological Engineering, University of Saskatchewan. The areas of research in which he works and maintains interest include bioprocess engineering, value-added engineering, biomass energy and post-harvest handling of crops. He has also conducted research and development projects related to value-added processing of agricultural products including storage, drying and cooling, and physical properties of agricultural and biological materials.