Microwave Torrefaction of Oat Hull: Effect of Temperature and Residence Time

Microwave torrefaction of oat hull was conducted to enhance its physicochemical properties. A bench-top reactor with an internal stirrer used for pretreatment at temperatures 225 °C, 255 and 285 residence times 3, 6, 9 min, respectively. Results showed that a high temperature level 3 min time or severe increased calorific values by up 35% original value, while decreasing mass yield down 60.77%. Severe further decreased moisture absorption, content, grinding energy consumption but bulk density. Residence had no significant effect on biomass changes; however, production cost may be significantly longer times. It also concluded microwave power levels from 400 650 W shortening processing times, resulting in positive economic impact the process. Moderate enhanced fuel properties, short are recommended order decrease electricity consumption. In addition, enhances similar way conventional torrefaction, faster time. Moreover, liquid fraction as by-product represent valuable product food industry.