Effect of temperature on the gasification of olive bagasse particles

Abstract

A semi-batch fluidized-bed gasifier was used to investigate the experimental gasification process of olive bagasse particles, an olive oil industry residue. The effect of bed temperature was studied, in the range of 750 to 900 °C. The oxidant agent was air, fed at constant flowrate, and sand particles were used as bed material. The bagasse particles used had diameters within 1.25–2 mm and the biomass was characterized in terms of its higher heating value and ultimate analysis. During each run, several gaseous samples were collected to be further analysed by gas chromatography allowing the quantification of CO, CO2, H2, CH4, O2 and N2. The reaction mechanism of the gasification process is determinant on the composition of the producer gas. Experimental results showed that higher bed temperatures favoured gas production as well as other gasification performance parameters. Best results were obtained for a bed temperature of 850 °C.