Innovative Pyrolysis Reactor for Liquid Smoke, Activated Carbon, and Limestone Production

Farmers ussually using chemical pesticides and mostly ignore the recommended dosage, chemical pesticides used spend 20% of analysis farming bussiness and food saftey become neglected for increasing production. The purpose of community capacity building is to increase farmers knowledge of making liquid smoke from agricultural waste rice husk as biopesticides for farmer groups in Kampung Jaya Makmur, Merauke Regency. The method of this empowerment by training and mentoring the process of liquid smoke production and assist the process of marketing liquid smoke products. The results of community service were the modifications of kiln drum (biochar maker) belong to farmer group into a liquid smoke maker using the pyrolysis method. This tool has been trial process and trained to farmers group of Jaya Makmur. The training of process of liquid smoke was attended by 26 farmers, 2 pioneer farmers, 3 students, and 9 lecturers from the Faculty of Agriculture and the Faculty of Engineering Musamus University. The capacity building was followed by assisting program for biochar and liquid smoke production and calculating operational costs of liquid smoke production, product packaging, and opportunities for selling liquid smoke as biopesticides organic among the farmers. Recent conclusion of this community capacity building has been increasing knowledge among farmers from 20.3% to 57%. Through the assistance, the group of production biochar center was empowered become center of input agricultural such as biopestisida and biochar.

The quality of liquid smoke and charcoal product yield can be improved by conducting pyrolysis process through indirect heating process. However, a great huge of energy is required to reach the exact operating temperature. In this experiment, slow pyrolysis of coconut shell is performed for liquid smoke and charcoal production using indirect method where the feedstock is just heated in a tube by using LPG as the heat source. The effect of feedstock size and the operating temperature on the liquid smoke and charcoal yields are investigated by varying the coconut shell sizes in the ranges of 1 to 7 cm2, while the operating temperature is expected as low as possible to reduce the energy required. The optimum process conditions for maximizing the two products yields and quality were also identified to meet the user requirement. The various characteristics of liquid smoke obtained under the optimum conditions for maximum yield are identified based on standard test methods. Data from a simple way of charcoal and liquid smoke production during preliminary research of this study indicated that the coconut shell sizes, and the operating temperatures are the crucial parameter during process.

Background: Durian peel is a type of biomass waste that contains cellulose, hemicelluloses, and lignin. The pyrolysis of these compounds results in production of liquid smoke which can be used as a natural preservative to replace current synthetic preservatives. This research assessed the ability of liquid smoke produced during pyrolysis of durian peel to preserve fish. Methods: Dry durian peel waste underwent batch reactor pyrolysis at 340°C and 380°C, resulting in production of liquid smoke (grade 3), charcoal, and tar. This liquid smoke was then distilled at 190°C to produce grade 1 liquid smoke, which was used to preserve mackerel. The preservation process was conducted by soaking the mackerel samples in liquid smoke at 0.5, 1, 2, and 3% concentration levels followed by observations every 6 hours. Tests to determine the total volatile base nitrogen (TVB-N) content, antibacterial quality of the liquid smoke and organoleptic quality of the fish were conducted in order to assess the preservation properties of the liquid smoke. Results: Tests on the antibacterial effects showed that the liquid smoke inhibited the growth of Escherichia coli and Staphylococcus aureus on fish even at low concentrations. At 54 hours, the TVB-N values remained below 30 mg nitrogen/g, indicating that the fish was still safe for human consumption. Results from the organoleptic tests showed that the concentration of liquid smoke influenced the preservation effects. Conclusions: At a concentration of 2–3%, the fish samples possessed acceptable flavor, taste, color and texture for up to 48 hours of soaking. However, the best conditions were obtained with a 3% concentration of liquid smoke (produced with 340°C pyrolysis), as the fish was still considered acceptable for up to 42 hours.

Background: Durian peel is a type of biomass waste that contains cellulose, hemicelluloses, and lignin. The pyrolysis of these compounds results in production of liquid smoke which can be used as a natural preservative to replace current synthetic preservatives. This research assessed the ability of liquid smoke produced during pyrolysis of durian peel to preserve fish. Methods: Dry durian peel waste underwent batch reactor pyrolysis at 340°C and 380°C, resulting in production of liquid smoke (grade 3), charcoal, and tar. This liquid smoke was then distilled at 190°C to produce grade 1 liquid smoke, which was used to preserve mackerel. The preservation process was conducted by soaking the mackerel samples in liquid smoke at 0.5, 1, 2, and 3% concentration levels followed by observations every 6 hours. Tests to determine the total volatile base nitrogen (TVB-N) content, antibacterial quality of the liquid smoke and organoleptic quality of the fish were conducted in order to assess the preservation properties of the liquid smoke. Results: Tests on the antibacterial effects showed that the liquid smoke inhibited the growth of Escherichia coli and Staphylococcus aureus on fish even at low concentrations. At 54 hours, the TVB-N values remained below 30 mg nitrogen/g, indicating that the fish was still safe for human consumption. Results from the organoleptic tests showed that the concentration of liquid smoke influenced the preservation effects. Conclusions: At a concentration of 2–3%, the fish samples possessed acceptable flavor, taste, color and texture for up to 48 hours of soaking. However, the best conditions were obtained with a 3% concentration of liquid smoke (produced with 340°C pyrolysis), as the fish was still considered acceptable for up to 42 hours.

Background: Durian peel is a type of biomass waste that contains cellulose, hemicelluloses, and lignin. The pyrolysis of these compounds results in production of liquid smoke which can be used as a natural preservative to replace current synthetic preservatives. This research assessed the ability of liquid smoke produced during pyrolysis of durian peel to preserve fish.Methods: Dry durian peel waste underwent batch reactor pyrolysis at 340°C and 380°C, resulting in production of liquid smoke (grade 3), charcoal, and tar. This liquid smoke was then distilled at 190°C to produce grade 1 liquid smoke, which was used to preserve mackerel. The preservation process was conducted by soaking the mackerel samples in liquid smoke at 0.5, 1, 2, and 3% concentration levels followed by observations every 6 hours. Tests to determine the total volatile base nitrogen (TVB-N) content, antibacterial quality of the liquid smoke and organoleptic quality of the fish were conducted in order to assess the preservation properties of the liquid smoke.Results: Tests on the antibacterial effects showed that the liquid smoke inhibited the growth ofEscherichia coli and Staphylococcus aureus on fish even at low concentrations. At 54 hours, the TVB-N values remained below 30 mg nitrogen/g, indicating that the fish was still safe for human consumption. Results from the organoleptic tests showed that the concentration of liquid smoke influenced the preservation effects.Conclusions: At a concentration of 2–3%, the fish samples possessed acceptable flavor, taste, color and texture for up to 48 hours of soaking. However, the best conditions were obtained with a 3% concentration of liquid smoke (produced with 340°C pyrolysis), as the fish was still considered acceptable for up to 42 hours.

Background: Durian peel is a type of biomass waste that contains cellulose, hemicelluloses, and lignin. The pyrolysis of these compounds results in production of liquid smoke which can be used as a natural preservative to replace current synthetic preservatives. This research assessed the ability of liquid smoke produced during pyrolysis of durian peel to preserve fish. Methods: Dry durian peel waste underwent batch reactor pyrolysis at 340°C and 380°C, resulting in production of liquid smoke (grade 3), charcoal, and tar. This liquid smoke was then distilled at 190°C to produce grade 1 liquid smoke, which was used to preserve mackerel. The preservation process was conducted by soaking the mackerel samples in liquid smoke at 0.5, 1, 2, and 3% concentration levels followed by observations every 6 hours. Tests to determine the total volatile base (TVB) content, antibacterial quality of the liquid smoke and organoleptic quality of the fish were conducted in order to assess the preservation properties of the liquid smoke. Results: Tests on the antibacterial effects showed that the liquid smoke inhibited the growth of Escherichia coli and Staphylococcus aureus on fish even at low concentrations. At 54 hours, the TVB values remained below 30 mg nitrogen/g, indicating that the fish was still safe for human consumption. Results from the organoleptic tests showed that the concentration of liquid smoke influenced the preservation effects. Conclusions: At a concentration of 2-3%, the fish samples possessed acceptable flavor, taste, color and texture for up to 48 hours of soaking. However, the best conditions were obtained with a 3% concentration of liquid smoke (produced with 340°C pyrolysis), as the fish was still considered acceptable for up to 42 hours.

Background: Durian peel is a type of biomass waste that contains cellulose, hemicelluloses, and lignin. The pyrolysis of these compounds results in production of liquid smoke which can be used as a natural preservative to replace current synthetic preservatives. This research assessed the ability of liquid smoke produced during pyrolysis of durian peel to preserve fish. Methods: Dry durian peel waste underwent batch reactor pyrolysis at 340°C and 380°C, resulting in production of liquid smoke (grade 3), charcoal, and tar. This liquid smoke was then distilled at 190°C to produce grade 1 liquid smoke, which was used to preserve mackerel. The preservation process was conducted by soaking the mackerel samples in liquid smoke at 0.5, 1, 2, and 3% concentration levels followed by observations every 6 hours. Tests to determine the total volatile base nitrogen (TVB-N) content, antibacterial quality of the liquid smoke and organoleptic quality of the fish were conducted in order to assess the preservation properties of the liquid smoke. Results: Tests on the antibacterial effects showed that the liquid smoke inhibited the growth of Escherichia coli and Staphylococcus aureus on fish even at low concentrations. At 54 hours, the TVB-N values remained below 30 mg nitrogen/g, indicating that the fish was still safe for human consumption. Results from the organoleptic tests showed that the concentration of liquid smoke influenced the preservation effects. Conclusions: At a concentration of 2–3%, the fish samples possessed acceptable flavor, taste, color and texture for up to 48 hours of soaking. However, the best conditions were obtained with a 3% concentration of liquid smoke (produced with 340°C pyrolysis), as the fish was still considered acceptable for up to 42 hours.

Background: Durian peel is a type of biomass waste that contains cellulose, hemicelluloses, and lignin. The pyrolysis of these compounds results in production of liquid smoke which can be used as a natural preservative to replace current synthetic preservatives. This research assessed the ability of liquid smoke produced during pyrolysis of durian peel to preserve fish. Methods: Dry durian peel waste underwent batch reactor pyrolysis at 340°C and 380°C, resulting in production of liquid smoke (grade 3), charcoal, and tar. This liquid smoke was then distilled at 190°C to produce grade 1 liquid smoke, which was used to preserve mackerel. The preservation process was conducted by soaking the mackerel samples in liquid smoke at 0.5, 1, 2, and 3% concentration levels followed by observations every 6 hours. Tests to determine the total volatile base (TVB) content, antibacterial quality of the liquid smoke and organoleptic quality of the fish were conducted in order to assess the preservation properties of the liquid smoke. Results: Tests on the antibacterial effects showed that the liquid smoke inhibited the growth of Escherichia coli and Staphylococcus aureus on fish even at low concentrations. At 54 hours, the TVB values remained below 30 mg nitrogen/g, indicating that the fish was still safe for human consumption. Results from the organoleptic tests showed that the concentration of liquid smoke influenced the preservation effects. Conclusions: At a concentration of 2-3%, the fish samples possessed acceptable flavor, taste, color and texture for up to 48 hours of soaking. However, the best conditions were obtained with a 3% concentration of liquid smoke (produced with 340°C pyrolysis), as the fish was still considered acceptable for up to 42 hours.

Background: Durian peel is a type of biomass waste that contains cellulose, hemicelluloses, and lignin. The pyrolysis of these compounds results in production of liquid smoke which can be used as a natural preservative to replace current synthetic preservatives. This research assessed the ability of liquid smoke produced during pyrolysis of durian peel to preserve fish. Methods: Dry durian peel waste underwent batch reactor pyrolysis at 340°C and 380°C, resulting in production of liquid smoke (grade 3), charcoal, and tar. This liquid smoke was then distilled at 190°C to produce grade 1 liquid smoke, which was used to preserve mackerel. The preservation process was conducted by soaking the mackerel samples in liquid smoke at 0.5, 1, 2, and 3% concentration levels followed by observations every 6 hours. Tests to determine the total volatile base nitrogen (TVB-N) content, antibacterial quality of the liquid smoke and organoleptic quality of the fish were conducted in order to assess the preservation properties of the liquid smoke. Results: Tests on the antibacterial effects showed that the liquid smoke inhibited the growth of Escherichia coli and Staphylococcus aureus on fish even at low concentrations. At 54 hours, the TVB-N values remained below 30 mg nitrogen/g, indicating that the fish was still safe for human consumption. Results from the organoleptic tests showed that the concentration of liquid smoke influenced the preservation effects. Conclusions: At a concentration of 2–3%, the fish samples possessed acceptable flavor, taste, color and texture for up to 48 hours of soaking. However, the best conditions were obtained with a 3% concentration of liquid smoke (produced with 340°C pyrolysis), as the fish was still considered acceptable for up to 42 hours.

The Liquid smoke can be use for food preservation, be obtained from pyrolysis of materials containing cellulose, hemicellulose, and lignin. The form of liquid smoke that has the ability to preserve,for their phenolic compounds,acids and carbonyl. The purpose of this research is to know the quality of liquid smoke from process of charcoal the biomass obtained from rotary pyrolysis carbonisator as fish preservative, the effect of liquid smoke on the chemical and organoleptic properties of fish, and the resilience of fish after being given smoke liquid. The metode of experiments with skin biomass of durian, coconut shell, and palm shell. Biomass is dried, then is burned in rotary carbonisator pyrolysis. The results ofthe process are namely liquid, tar and charcoal smoke. Next, Liquid smoke is precipitated and then it is distilled twice, namely ordinary distillation and vacuum distillation. Results combustion produces liquid smoke with a yield of 19% on the skin of durian, 23.6% on coconut shell, and 20.8% on palm shells. Organoleptic test results on the fish with the addition of liquid smoke from the skin of durian with a concentration of 5 % is most preferred by the panellists in terms of color, aroma, flavor, and texture.

Mongan et al., 2011. Production and fractionation of liquid smoke from corn cob to inhibit lipid peroxidation of laying fish (Decapterus russelli). Corncob is a cellulose material and can be made to liquid smoke by pyrolysis. Liquid smoke from pyrolysis can be purified using adsorbent. Chitin is an adsorbent produced by crustacea shell. Liquid smoke purified by chitin can act as antimicroba and antioxidant. Layang fish is very abundantly in Gorontalo Province, so preservative techniques were needed to prevent lipids peroxidation in fish. The aims of this research was to determine antioxidative activity of liquid smoke from corncop to prevent lipids peroxidation on layang fish. This research using laboratory experiment methods to analyze total phenolic content, free radical scavenging activity, total antioxidant and lipids peroxidation on layang fish by spectrophotometer UV-vis. This research using complete random design (rancangan acak lengkap, RAL), thus obtained data were analyzed using statistic. Significant difference between groups were analyzed using ANOVA with p<0,05. If there is significant difference between groups, data were analyzed using Duncan’s multiple range test (DMRT). The results showed that liquid smoke can be produced using corncop by pyrolysis is 31,7 %. Fractioned liquid smoke using chitin obtained 4 fractions were fraction I, II, III and IV. Liquid smoke and fractioned liquid smoke contain total phenolic content are 280, 273, 280, 286 and 301 mg/kg gallic acid, respectively. Free radical scavenging activity from liquid smoke and fractioned liquid smoke are 87,39, 86,08, 89,29, 89,90 and 93,73%, respectively. Although, total antioxidant from liquid smoke and fractioned liquid smoke are 59, 35, 51,32, 51,57, 52,74 and 53,58 ppm, respectively. Fraction IV of liquid smoke fractioned with chitin was used in antioxidative activity of laying fish test. Fraction IV with concentration 25% can inhibit lipid peroxidation on fresh layang fish by 19 mikromolar for two days. Although layang fish without liquid smoke shows high lipid peroxidation by 24,96 mikromolar. Fraction IV with concentration 25% can inhibit lipid peroxidation on layang fish by 18,28 mikromolar for two days. Antioxidative activity from liquid smoke caused by it phenolics compound that act as antioxidant. As conclusions of this research, liquid smoke can be produced from corncob and fractioned with chitin. Liquid smoke contain phenolics and act as antioxidant. Liquid smoke can inhibit lipids peroxidation in layang fish. This research suggested that liquid smoke can be used to inhibit lipid peroxidation on layang fish. . Keywords : liquid smoke, corn cob, peroxidation, layang fish

This research focuses on the liquid smoke reactor, also known as a pyrolysis reactor. It is a device used in the production of liquid smoke from biomass materials. The pyrolysis process occurs when biomass is heated in the absence of oxygen or with very limited oxygen. As a result, chemical breakdown of polymers into simpler monomers or components takes place. The reactor is designed using stainless steel material with a diameter of 30 cm and a height of 40 cm. The bottom of the reactor is conical in shape. Additionally, the reactor is connected to a condenser via pipes to condense the vapor produced during the pyrolysis process into liquid smoke. Other components in this pyrolysis apparatus include a gas collector and a combustion chamber, which work together to produce liquid smoke from biomass. Under operational conditions, the maximum temperature achieved is 200°C. The operating time to produce charcoal ranges from 4 to 5 hours, depending on the raw material used, such as tea waste, cassava peel, or a mixture of tea waste and cassava peel. The maximum charcoal formation achieved is approximately 80%. By extending the operating time to 8-9 hours using raw materials like coconut shells, coffee grounds, or a combination of coconut shells and coffee grounds, there is an additional 10% increase in charcoal formation. Thus, the overall charcoal formation ratio reaches 90%.

Bukit Liti Village is one of villages located in the Kahayan Tengah Sub-district, Pulang Pisau Regency, Central Kalimantan Province. Most people there tap rubber tree simply managed to produce bokar (rubber materials). In making bokar, rubber farmers use coagulant materials that can damage the rubber quality and soak bokar in water pool/creeks which lower the rubber quality and produce bad smell. To solve the problem, a training is conducted to make a simple pyrolysis reactor to produce liquid smoke which will be used as latex coagulant preventing and reducing bad smell and improving the bokar quality. Pyrolysis reactor is made from a used oil tank, and other materials with a thermometer to measure reactor temperature. The reactor is designed to allow a minimum oxygen combustion. The production of rubber wood liquid smoke for latex coagulation process in this research with 50 kg of old rubber wood materials has obtained 125 ml liquid smoke for 4-hour production time. The use of liquid smoke as latex coagulant gives real impacts for farmers such as: environmental friendly, to prevent bacterial growth and oxidation in the latex and latex lump, to prevent and reduce bad smells of bokar from the plantation, during storage and rubber processing in the rubber processing factory. The technology advantages of the liquid smoke are: faster coagulation, high elasticity, able to increase dry rubber content, relatively same price with other coagulant, to increase quality and selling price, produce clean latex and free of environment pollutant.

This study investigates the production of liquid smoke using autothermal slow pyrolysis, utilizing organic waste materials such as leaves, wood, and coconut shells as feedstock. Autothermal slow pyrolysis offers a sustainable method to convert biomass into liquid smoke, utilizing heat generated within the pyrolysis process. The produced liquid smoke was rigorously tested in laboratory settings to assess its chemical composition and conformity with SNI 8985:2021 standards. Results indicate that the liquid smoke meets the specifications outlined in the standard, confirming its quality and safety for application as a plant pesticide. Furthermore, efficacy tests demonstrated significant insecticidal, positioning the liquid smoke as a viable biopesticide alternative. The environmental impact of this innovation program includes a reduction of non-hazardous waste, specifically organic waste, by 0,531 tons per year. Additionally, the program provides cost savings within the company by reducing waste disposal expenses and by replacing chemical liquid smoke with the organic waste-derived liquid smoke, resulting in savings of Rp 9,108,000 in 2024. This research underscores the dual benefits of environmental sustainability and economic efficiency through the utilization of liquid smoke derived from organic waste via autothermal slow pyrolysis, promoting eco-friendly pest management solutions while reducing reliance on synthetic pesticides.

Liquid smoke is the condensation result of wood pyrolysis. It contains lots of compounds formed by the constituent pyrolysis process such as cellulose, hemicellulose and lignin. Lignin can be used to produce organic acids, phenols, carbonyl that become the compound of natural antibiotics, antioxidants, antibiotics, disinfectants, or as biopesticides and food preservation. Those compounds have different proportions such as type, wood moisture and pyrolysis temperature. This research uses a completely random design with three repetitions. The treatments were liquid smoke raw materials source: P0 = coconut shell, P1 = rice husk and P2 = coconut shell + rice husk (50:50). The parameters measured include pH, yield (%), total acid (%), polyphenols (%) and flavonoids (ppm). The result of this research on the production of liquid smoke that is produced by various raw materials shows: Various raw materials influence the performance of pyrolysis equipment, liquid smoke chemical and physical qualities. Based on this research, Liquid smoke from coconut shell has a percentage yield of 3.23% polyphenol 1.14%, total acid 0.54% and flavonoid 1.06 ppm. Liquid smoke from coconut shell and Liquid smoke maker very potential to be developed and produce, also partiularly to reach a higher temperature.