Abstract
This study evaluates the thermal behavior of bagasse malt fresh and its heat capacity by means of calorimetry for samples with different moisture contents (50, 40, 30, 20, and 15 %). Chemical analysis was used to determine the content of volatiles, fixed carbon, and ash. The thermal degradation of malt bagasse presents two mass loss steps attributed to the release of moisture and to the decomposition of organic material. The calorific value of bagasse malt showed variation with moisture reduction as expected. Also showed variation with density. It was found a high percentage of volatile materials and the low percentage of ash and fixed carbon.
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