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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(1): 7-18
DOI: https://doi.org/10.20546/ijcmas.2020.901.002


Effect of Torrefaction on Physio-Chemical Properties of Paddy Straw and its Size Reduction
Swapnaja K. Jadhav1*, H. Wakudkar1, Manvendra Bhardwaj1 and Rajesh Soni2
1ICAR- Central Institute of Agricultural Engineering, Bhopal-462038, India
2Department of Agricultural Engg and Technology, Punjab Agricultural University, Ludhiana, Punjab-141027, India
*Corresponding author
Abstract:

Paddy straw is one of the major agriculture waste produced in India. Burning of paddy straw is one of the easy options for farmers due to its difficult handling which produces environmental problem generating greenhouse gases. Size reduction of paddy straw is necessary for almost it’s every possible utilization for biofuel production. Torrefaction mainly used to process lignocellulosic biomass that makes them easily cut, chop or grind. Torrefaction was carried out at 250°C for 20 and 30 minutes and compared its effect on energy requirement for size reduction with that of raw paddy straw. In this study, effect of torrefaction on physiochemical properties were evaluated in terms of proximate analysis, calorific value, mass yield, energy yield and cutting force of torrefied and untorrefied paddy straw. Cutting force of untreated paddy straw was measured as 2.18 kg using texture analyzer while paddy straw after torrefaction for 20 minutes and 30 minutes was 1.31 and 0.44 kg respectively.


Keywords: Torrefaction, Physiochemical properties, cutting force, energy consumption,
Paddy straw
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How to cite this article:

Swapnaja K. Jadhav, H. Wakudkar, Manvendra Bhardwaj and Rajesh Soni. 2020. Effect of Torrefaction on Physio-Chemical Properties of Paddy Straw and its Size Reduction. Int.J.Curr.Microbiol.App.Sci. 9(1): 7-18. doi: https://doi.org/10.20546/ijcmas.2020.901.002