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Effect of torrefaction on physio-chemical properties of paddy straw and its size reduction

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. | Effect of torrefaction on physio-chemical properties of paddy straw and its size reduction