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Physicochemical and thermal analysis of argan fruit residues (AFRs) as a new local biomass for bioenergy production

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Abstract

A detailed investigation of the physicochemical properties and thermal characteristics of argan fruit residues (AFRs) was carried out to identify their potential application as biofuels. This experimental study covered the four main by-products of argan fruit: argan pulp (AP), argan nut shell (ANS), argan oilcake (AOC) and argan deoiled cake (ADC). Physicochemical analysis was performed to characterize biomass-based materials. Thermogravimetric techniques (TG, DTG and DTA) were applied to assess structural decomposition, biomass reactivity and combustion parameters. Lastly, thermal conductivity and diffusivity between 25 and 100 °C were measured using the transient plane source technique (TPS). The study shows that heating values were in the range of 17–22.5 MJ kg−1, which is comparable to those of wood pellets and lignite coal. The maximum ash content was found in AP and the minimum in ANS. The residual oil of AOC was found to affect the drying process and calorific value. Thermal analysis showed that ANS has the highest ignition temperature and thermal conductivity values and therefore appears to be the most reactive material. Our data show that ANS has a good potential to produce heat through direct combustion. A pretreatment appears to be necessary to improve the characteristics of AP and AOC in order to make them suitable biofuels in the near future.

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(Data adapted from Refs. [13, 29])

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Abbreviations

V :

Volume (m3)

M :

Moisture (%)

HHV:

Higher heating value (MJ kg−1)

NHV:

Net heating value (MJ kg−1)

PD:

Particle density (kg m−3)

BD:

Bulk density (kg m−3)

ED:

Energetic density (GJ m3)

R :

Reactivity (% min−1 °C−1)

D :

Ignition index

S :

Combustion index

r :

Rate (% min−1)

T :

Temperature (°C)

t :

Time (s)

TR:

Temperature range (°C)

ρ pow :

Powder density (kg m−3)

ρ tr :

True density (kg m−3)

ρ :

Density (kg m−3)

λ :

Thermal conductivity (W m−1 K−1)

α :

Thermal diffusivity (mm2 s−1)

max:

Maximal

i:

Ignition

a:

Average

b:

Burnout

AFRs:

Argan fruit residues

AP:

Argan pulp

ANS:

Argan nut shell

AOC:

Argan oilcake

ADC:

Argan deoiled cake

TGA:

Thermogravimetric analysis

DTG:

Derivative of thermogravimetric

DTA:

Differential thermal analysis

TPS:

Transient plane source

VM:

Volatile matter

FC:

Fixed carbon

arb:

As-received basis

db:

Dry basis

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Acknowledgements

The authors express their great thanks and appreciation to Dr. Ahmed IHLAL (LMER Agadir, Morocco) who allowed us to experiment the thermal properties of the studied biomasses at the hot disk facility. The financial support provided for this Project by the Region Centre Val de Loire, Project Code: VERA-P2 (No. 2015-00099702), is greatly appreciated.

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Authors and Affiliations

  1. Institute of Combustion, Aerothermal, Reactivity and Environment (ICARE)-CNRS UPR3021, 45071, Orléans Cedex 2, France

    Yassine Rahib, Brahim Sarh & Abdallah Elorf

  2. Laboratory of Electronics, Signal Processing and Modelling Physics, Department of Physics, Ibn Zohr University, 80000, Agadir, Morocco

    Yassine Rahib & Jamal Chaoufi

  3. Laboratory of Confinement, Materials and Nanostructures (ICMN)-CNRS UMR7374, 45071, Orleans Cedex 2, France

    Sylvie Bonnamy

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  1. Yassine Rahib
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  2. Brahim Sarh
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  3. Jamal Chaoufi
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  5. Abdallah Elorf
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Correspondence to Yassine Rahib.

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Rahib, Y., Sarh, B., Chaoufi, J. et al. Physicochemical and thermal analysis of argan fruit residues (AFRs) as a new local biomass for bioenergy production. J Therm Anal Calorim 145, 2405–2416 (2021). https://doi.org/10.1007/s10973-020-09804-7

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