Alternatif yakıt olarak sera bitki atığı briketlerinin yakılması ve baca gazı emisyon değerlerinin belirlenmesi

Bu araştırmada, alternatif yakıt olarak domates, biber ve patlıcan bitkisi atıklarından elde edilen briketlerin baca gazı emisyon değerlerinin belirlenmesi amaçlanmıştır. Denemelerde ortalama 57 mm çapında, ve 75 mm uzunluğunda ve 25 mm çapında merkez delikli silindirik briketler kullanılmıştır. Briketler evsel ısıtmalarda yaygın olarak kullanılan geleneksel kovalı tip sobada yakılmıştır. Baca gazı emisyonları ile ilgili olarak CO, CO2, O2, NOx, SO2 ve H2S değerleri ile baca gazı sıcaklığı ve yanma verimi bir baca gazı analizörü kullanılarak ölçülmüştür. Ayrıca çalışmada, briketlerin ısıl değerleri belirlenmiştir. Briketlerin kovalı tip bir sobada yakılması sonucu ölçülen baca gazı emisyon değerleri yanma işlemi kararlı durumda iken düşük bulunmuştur. Kararlı durum süresince domates, biber ve patlıcan bitkisi briketleri için en düşük CO emisyonu sırası ile 92 ppm, 101 ppm ve 94 ppm, ortalama NOx emisyonu 208 ppm, 235 ppm ve 200 ppm olmuş ve CO2 emisyonu da yaklaşık olarak %7-9, %7-10 ve %7-9 arasında değişmiştir. Domates bitkisi briketleri SO2 emisyonları meydana getirmezken, biber ve patlıcan bitkisi briketleri ise önemsiz düzeyde meydana getirmişlerdir. Yanma işlemi süresince tüm briketler H2S emisyonu meydana getirmemişlerdir. Yanma işlemi kararlı durumdayken baca gazı sıcaklığı domates, biber ve patlıcan bitkisi briketleri için sırası ile ortalama 394 oC, 424 oC ve 407 oC ve yanma verimi tüm briketler için ortalama %70 olarak belirlenmiştir. Ayrıca domates, biber ve patlıcan bitkisi briketlerinin üst ısıl değerleri ise sırası ile 15.74 MJ kg -1, 17.89 MJ kg-1 ve 17.76 MJ kg-1 olarak belirlenmiştir.

Determination of burning and flue gas emission values of greenhouse crop residue briquettes as an alternative fuel

The purpose of this research is to determine the flue gas emission values of briquettes obtained from tomato, pepper and eggplant crop residues as an alternative fuel. During the experiments, 57 mm diameter and 75 mm length cylindrical briquettes having a 25 mm diameter central hole were used. Briquettes were burned in traditional bucket stoves, commonly used for household heating and cooking, and flue gas emissions (CO, CO2, O2, NOx, SO2 and H2S), flue temperatures and combustion efficiency were measured using a flue gas analyzer. Also, the high calorific values of the briquettes were determined in the scope of the research. At the end of this study, it is found that when the combustion process had a steady-state condition, the flue gas emission values measured during burning of the briquettes in a traditional bucket type stove were very low. The lowest values of CO emissions were 92 ppm, 101 ppm and 94 ppm, average values of NOx emissions were 208 ppm, 235 ppm and 200 ppm, and CO 2 emissions approximately varied between 7-9%, 7-10% and 7-9% for tomato, pepper and eggplant crop briquettes, respectively. While tomato crop briquettes had no SO2 emission, SO2 emissions of pepper and eggplant crop briquettes were at insignificant level. During the combustion process, H2S emission for all briquettes was null. While the combustion process had a steady-state condition, the average flue gas temperatures for tomato, pepper and eggplant crop briquettes were 394 oC, 424 oC and 407 oC, respectively, and the average combustion efficiency for all briquettes was 70%. Also, the high calorific values (HHV) of briquettes of tomato, pepper and eggplant crop were 15.74 MJ kg-1, 17.89 MJ kg-1 and 17.76 MJ kg-1, respectively.

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