Influence of Conduction Drying on the Physical and Combustion Properties of Hazelnut Shell

Hazelnut fruit samples were collected over 2 years (2020 and 2021) subjected to four different drying temperatures (100, 120, 140, 160 °C) times of 15, 30, 45, 60 min using conduction drying. The analyses performed showed that at had a significant effect on the change in composition hazelnut shell fuel its mass properties. Comparing untreated two after drying, it can be seen 2020, treatment causes decrease percentage C H, while 2021, °C 45 an increase H values. After treatment, S content decreased average, value O increased or remained same. greatest heating values (HHV LHV) was observed 140 120 duration min. When applied, difference °C, 100 30 process durations. is significantly affected by parameters year sampling, temperature, time, most time.