THE USE OF TORREFACTION IN SUPERHEATED STEAM TO PRODUCE BIOCHAR FROM FOOD WASTE USING THE EXAMPLE OF POTATO PEEL
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Keywords

torrefaction fluidized bed biochar hydrothermal carbonization

How to Cite

Klimov, D., Isemin, R., Mikhalev, A., O.Yu., M., Milovanov, K., & Kuzmin, S. (2026). THE USE OF TORREFACTION IN SUPERHEATED STEAM TO PRODUCE BIOCHAR FROM FOOD WASTE USING THE EXAMPLE OF POTATO PEEL. Alternative Energy, 23(2), 56-59. https://doi.org/10.70769/2181-2284.ME.2(23).2026.26

Abstract

This study continues a series of studies on wet torrefaction in a fluidized bed in a superheated water vapor environment. The goal of this approach is to produce biochar from biomass with characteristics comparable to biochar produced by classical hydrothermal carbonization, but with a significant reduction in the required process time and the elimination of the use of high-pressure reactors. The project, carried out jointly with universities from BRICS countries, investigated the thermochemical conversion of potato peels into biofuel, varying the process temperature from 200 to 300°C and duration from 10 to 30 minutes. As a result of potato peel torrefaction, the heat of combustion of the biomass (on an ash-free basis) increases by 1.35 times.

PDF (Russian)

References

1. Investigation of the effects of torrefaction temperature and residence time on the fuel quality of corncobs in a fixed-bed reactor / J.I. Orisaleye, S.O. Jekayinfa, R. Pecenka, A.A. Ogundare, M.O. Akinseloyin, O.L. Fadipe // Energies. 2022. V. 15. Is. 14. P. 5284. https://doi.org/10.3390/en15145284

2. A comprehensive review of food waste valorization for the sustainable management of global food waste / A. Sarker, R. Ahmmed, S.M. Ahsan, J. Rana, M.K. Ghosh, R. Nandi at al. // Sustain Food Technol. 2023. V. 2. P. 1554. https://doi.org/10.1039/d3fb00156c

3. Kumar M., Oyedun A.O., Kumar A. A review on the current status of various hydrothermal technologies on biomass feedstock // Renewable and Sustainable Energy Reviews. 2018. V. 81. P. 1742–1770. https://doi.org/10.1016/j.rser.2017.05.270.

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This work is licensed under a Creative Commons Attribution 4.0 International License.

Copyright (c) 2026 Климов, Д.В., Исьёмин, Р.Л., Михалёв, А.В., Милованов, О.Ю., Миловановa, К.И., Кузьмин, С.Н. (Автор)

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