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Hydrothermal Gasification of Selected Foods for Sustainable Energy Generation using Aspen Plus
Abstract
Fossil fuels are becoming scarce and depleting at an alarming rate. To address the ever-increasing energy demand and the worrying deterioration of the climatic condition, researchers are obligated to pursue alternate feedstock for sustainable energy generation that promotes carbon neutrality. The search leads to lignocellulosic materials like unprocessed food wastes. These are sizing quantities of agro-waste that seem promising for the production of bioenergy, especially in tropical and subtropical
countries. This study has harness the chunk of food wastes accrued in the food markets and industries basically banana, orange, water melon and mango endocarp biomass. This has been achieved by sourcing the food wastes data to obtain their proximate and ultimate analyses values. The sensitivity analysis was carried out around the gasifier via checking the effect of the reactors temperature on the syngas yield and power generation, the total of 100 kg/h of waste fruit biomass was fee d to each system combining 25 % each for banana peel, water melon, orange peel and mango endocarp. The yield of CH4 maintains at a relatively low level when gasification temperature is above 800˚C. When gasification temperature is around 1000˚C, the volume fraction of H2 reaches the maximum. Finally, it
was detected that temperature has effect on power generation.
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