Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
A PROJECT STUDY
Presented to
the Department of Mechanical Engineering
College of Engineering and Architecture
University of Science and Technology of Southern Philippines
Cagayan de Oro City
In Partial Fulfillment
of the Requirements for the Degree
BACHELOR OF SCIENCE IN MECHANICAL ENGINEERING
Cacao pod husk represents 70 to 75% of the whole cacao fruit weight, where all of
these becomes waste and are not utilized. The main focus of this study is the use of
cacao pod husk from waste into a source of energy. To know if cacao pod husk can be
utilized as a source of energy, the cacao pod husk was crushed and milled and then
molded in a briquetting device with both pure broken cacao pod husk and a 70:30
cacao pod husk to molasses ratio to become a cacao pod husk briquette separately.
These cacao pod husk briquettes were then dried under the sun to decrease moisture
for better combustion. After all these processes, the cacao pod husk briquette
undergone the standard test for a bomb calorimeter as per IP-12, IS-1350 (PART II),
cal
and ASTM D4809 and had an average of 4200.078 for the 70:30 ratio CPH
¿ gram
and molasses binder. The result of the calorific value of the cacao pod husk briquettes
is higher than the accepted commercial calorific value of briquettes, which is 4063
cal
via Chirchir et al.
gram
TABLE OF CONTENTS
TITLE PAGE i
ABSTRACT ii
TABLE OF CONTENTS iii
LIST OF FIGURES iv
LIST OF TABLES v
CHAPTER
1 INTRODUCTION
2. Introduction 4
1
3 METHODOLOGY
4. Data Gathered 17
1
4.1.1 Calorific Value of Cacao Briquettes With Binder 17
cal
and Without Binder ( )
¿ gram
4.1.2 Boiling Time of Water of the Cacao Briquette with 20
Binder and without Binder
5. Conclusions 23
1
5. Recommendations 24
2
REFERENCE 25
LIST OF FIGURES
Gathering of
materials
Mixing of CPH
and binder
NO
Compression
process
Bomb
Calorimeter test
In figure 3.2, cacao pod husks, which were collected from Barangay Malasag,
Cugman, Cagayan de Oro City, and was shredded and milled is the base material for
the experiment to be conducted.
Figure 3.5.
3.4.3 Sun drying
Figure 3.6. Dried Cacao Pod Husk Briquettes
A three days natural sun drying is used for the removal of moisture of
the cocoa pod husk briquettes. It is essential to dry the cacao briquette properly
to have low moisture for better combustion when burning it for the boiling test
and firing it for a calorific value test.
Figure
3.8. Bomb Calorimeter Setup
W x (T 2−T 1)
Calorific Value of Sample (PER GRAM) = (Eq. 3.1)
gram of sample taken
Where:
W = Water equivalent of calorimeter
T1 = Initial temperature before firing
T2 = Highest temperature after firing
Water equivalent
Benzoic acid x gram of sample weight is taken cal/gram
in ′G′ = (Eq. 3.2)
T 2−T 1
Notes: Benzoic acid calories = 6318 cal
3.7.1 Experimental Design for Calorific Value of Cacao Pod Husk Briquettes
NUMBER OF TRIALS WITH BINDER WITHOUT BINDER
Trial 1
Trial 2
Trial 3
Trial 4
Trial 5
Average
In table 3.7.1, the table represents the data that will be gathered by the researcher
in getting the calorific value of both Cacao Pod Husk briquettes with Binder and
without Binder.
3.7.2 Experimental Design for Boiling Test of Water with Cacao Pod Husk Briquettes
NUMBER OF TRIALS WITH BINDER WITHOUT WITHOUT
BINDER
Trial 1
Trial 2
Trial 3
Trial 4
Trial 5
Average
In table 3.7.2, the table represents the time gathered by the researcher in the
Boiling Test of Water with both Cacao Pod Husk briquettes with Binder and without
Binder.
CHAPTER 4
This section of the study presents the researcher's result throughout the
experiments taken. This section also includes a detailed discussion of the results of the
calorific value and boiling test experiments of the Cacao Pod Husk(CPH) briquettes.
4.1.1 Calorific Value of Cacao Briquettes With Binder and Without Binder
cal
( )
¿ gram
cal
Table 4.1 Calorific Value( )
gram
NUMBER OF TRIALS WITH BINDER WITHOUT BINDER
Trial 1 4237.33 3701.84
Trial 2 4120.92 3771.69
Trial 3 4214.05 3655.28
Trial 4 4167.48 3678.56
Trial 5 4260.61 3794.97
Average cal/gram 4200.078 3720.468
Calorifi c Value of Cacao Pod Husk Briquett es
(cal/gram)
Without Binder With Binder
4400
cALORIFIC VALUE (CAL/GRAM)
4237.33 4260.61
4214.05
4167.48
4200 4120.92
4000
3771.69 3794.97
3800
3701.84 3678.56
3655.28
3600
3400
3200
1 2 3 4 5
number of trials
(x-
Without Binder x-mean mean)²
Trial No.
1 3701.84 -18.628 347.0024
Count(n) 5 5 5
Average(mean) 3720.468
Variance(s²) 3631.75
Table 4.2 Standard Deviation Of The Calorific Value Of Cacao Pod Husk Without
Binder
With Binder x-mean (x-mean)²
Trial No.
1 4237.33 37.252 1387.712
Count(n) 5 5 5
Average(mean) 4200.078
Variance(s²) 3143.917
Table 4.3 Standard Deviation Of The Calorific Value Of Cacao Pod Husk With
Binder
The result gathered by the researcher shown in Table 4.1 showed that Cacao Pod
cal
Husk without Binder garnered an average calorific value of 3720.468 and had a
gram
standard deviation of 60.264, which means that there is consistency all throughout the
trials. The other result showed the calorific value of the cacao pod husk with cacao to
cal
molasses binder ratio of 70:30, having an average calorific value of 4200.078
gram
with a standard deviation of 56.07065 this result also had the consistency of the
cal
calorific value from the five trials. The result of 4200.078 for cacao pod husk
gram
cal
with Binder is greater than 4063 (Chirchir et al.), which is the accepted
gram
commercial calorific value for briquettes.
4.1.2 Boiling Time of Water of the Cacao Briquette with Binder and
Without Binder
10.00
8.00
TIME (MINUTES)
6.00
4.56 4.52 4.45 4.5 4.48
4.00
2.00
0.00
1 2 3 4 5
NUMBER OF TRIALS
Figure 4.2 Boiling Point of Water using Cacao Pod Husk Briquettes graph
Average(mean) 11.178
Variance(s²) 0.01047
Standard 0.10232301
deviation 8
Table 4.5 Standard Deviation of the Boiling Point of Water Using Cacao Pod Husk
Without Binder
result in
Table 4.2 showed that boiling time of water using cacao pod husk without Binder had
an average boiling water time of 11.18 minutes and had a standard deviation of
0.102323018 that showed consistency all throughout the five trials and the average
boiling time of water using cacao pod husk with Binder had a significant decrease in
time with an average of 4.502 minutes having a standard deviation of 0.041472883 all
throughout the five trials. The decrease of boiling time from cacao pod husk
briquettes without Binder to cacao pod husk briquettes with Binder proved that using
molasses as Binder with a 70:30 cacao pod husk to binder ratio has a significant
effect.
Figure 4.3 Trial 4 of
Cacao Pod Husk with Binder
CHAPTER 5
5.1 Conclusions
The results of this study showed that cacao pod husk briquette with a binder ratio
of 70:30 cacao pod husk to molasses ratio showed a greater calorific value of up to
cal
4260.61 compared to the maximum calorific value of cacao pod husk briquette
gram
cal
without Binder that only garnered 3794.97 which means that cacao pod husk
gram
with molasses binder had significant improvement when it comes to calorific value.
Having the result of the calorific value of cacao pod husk briquette, we can conclude
cal/gram. Also, the results of boiling a 500 ml water under normal conditions proved
that the cacao pod husk briquette with a 70:30 ratio of cacao pod husk to molasses had
a significant effect in the boiling time of the 500 ml water with results of cacao pod
husk briquette without Binder having an average of 11 minutes and 18 seconds and
the cacao pod husk briquette with Binder averaging time of 4 minutes and 50
seconds. This result proves that the cacao pod husk with a 70:30 ratio of cacao pod
husk to molasses really had a significant effect on decreasing the boiling time of 500
ml water.
5.2 Recommendations
better combustion.
knowledge and data on the composition of the cacao pod husk briquette.
4. A study of other binding agents and biomass to binder ratio will be a great
5. Consider mixing the binding agent with water to reduce cost and maximize
Binder.
References
Chaney, Joel O. (2010). Combustion Characteristics of Biomass Briquettes. Ph.D. thesis,
https://pdfs.semanticscholar.org/cf60/9c66c22689ee76ef3e083a1b246444dc6295.
Chirchir1 D. K et al. (2013). Effect of Binder Types and Amount on Physical and
https://pdfs.semanticscholar.org/1708/d145cbca2c956e4d9ba601d29a65b39a7647
Hande, A. S., & Deshpande, A. A. (2014). Methodology For Design & Fabrication of
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Appendix B
Initial and Final Temperature of Cacao Pod Husk (CPH) With Binder and
Without Binder
Table C.1 Temperature difference of CPH briquette without Binder
Appendix D
Initial and Final Temperature of Different Binding Material
Table D.1 Initial and Final Temperature of CPH briquettes with and without molasses
binder
No. of Without Molasses With Molasses Binder
Trials Binder
Initial Final Initial Final
In Table D.1, The natural boiling point of water is 100 ° C, where the water
vapor pressure is 760 mmHg or 1 atm. Under normal conditions, the gathered ambient
temperature was atmospheric at about 29 ° C and reached its final temperature at 100
° C.