Abstract
This paper presents the effect of torrefaction on constituents of empty fruit bunch (EFB) and volatile components analysis. Different torrefaction temperature ranging from 240 to 300 ℃ are employed where hemicellulose has been decomposed significantly. Cellulose and lignin show only slight degradation at investigated temperature. Volatile released from torrefaction of EFB has been collected and analyzed where only carbon monoxide and carbon dioxide non-condensable volatile components are detected. The two highest volatile fractions detected for condensable components are water and acetic acid. The formation of non-condensable and condensable volatile components are originated from dehydration and decarboxylation mechanisms during decomposition of hemicellulose.
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