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Numerical Modeling of Sugarcane Bagasse combustion in Sugar Mill Boiler

Journal of Energy and Power Engineering 2019年第2期13卷 80-90页

作者： P.Kana-Donfack c.kapseu D.Tcheukam-Toko G.Ndong-Essengue Department of Electrical Energyand Automatic System EngineeringNational School of Agro-Industrial Science(ENSAI)University of NgaoundéréP.O.Box 455NgaoundéréCameroon Department of Process Engineering National School of Agro-Industrial ScienceUniversity of NgaoundéréCameroon.BP: 455NgaoundéréCameroon Department of Mechanical Engineering College of TechnologyUniversity of BueaBueaCameroon cameroon Sugar Society Nkoteng FactoryYaoundéCameroon

The sugarcane bagasse fuel is an energetic deposit opportunity for thermal and electricity generation in sugar *** behaviors,essential for effective operation of these devices are a necessity.A 3D numerical model has been developed in the commercial software Ansys *** to the fuel density and particle variable,this model took into account both suspension and grate model *** realizable k-ε turbulent model with the P-1 model shows its advantage of describing such king problems and has been applied on the numerical *** contour of the temperature,spices and the particle trajectory provided a clear understanding of bagasse fuel combustion in the furnace as well,bagasse particle goes through from initial heating to char combustion and its conversion to *** results obtained were in accordance with those of the *** results could be used to analyze this inexpensive combustion process for looking for the effect of design parameter change on the furnace performance.

关键词： Sugarcane bagasse combustion sugar mill boiler

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Prediction of Low Heating Value of Sugar cane Bagasse as a Fuel for Industrial Boilers in the High Relative Humidity Region: case of cameroon

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Open Journal of Applied Sciences 2024年第6期14卷 1604-1624页

作者： Pierre Kana-Donfack Maxell Tientcheu-Nsiewe Denis Tcheukam-Toko césar kapseu Department of Mechanical Engineering College of Technology University of Buea Buea Cameroon Department of Fundamental Sciences and Engineering Technology School of Chemical Engineering and Mineral Industries University of Ngaoudr Ngaoudr Cameroon Department of Process Engineering National School of Agro-Industrial Science University of Ngaoundr Ngaoudr Cameroon

Many attempts have been made to estimate calorific value of bagasse using mathematical equations, which were created based on data from proximate, ultimate, physical and chemical analysis. Questions have been raised on the applicability of these equations in different parts of the globe. This study was initiated to tackle these problems and also check the most suited mathematical models for the Law Heating Value of cameroonian bagasse. Data and bagasse samples were collected at the cameroonian sugarcane factory. The effects of cane variety, age of harvesting, source, moisture content, and sucrose on the LHV of cameroon bagasse have been tested. It was shown that humidity does not change within a variety, but changes from the dry season to the rainy season;the sugar in the rainy season is significantly different from that collected in the dry season. Samples of the same variety have identical LHV. LHV in the dry season is significantly different from LHV in the rainy season. According to the fact that this study was done for cane with different ages of harvesting, the maturity of cameroonian sugarcane does not affect LHV of bagasse. Tree selected models are much superior tool for the prediction of the LHV for bagasse in cameroon compared to others. The standard deviation of these validated models is around 200 kJ/kg compared to the experimental. Thus, the models determined in foreign countries, are not necessarily applicable in predicting the LHV of bagasse in other countries with the same accuracy as that in their native country. There was linear relationship between humidity, ash and sugar content in the bagasse. It is possible to build models based on data from physical composition of bagasse using regression analysis.

关键词： Sugarcane Bagasse Relative Humidity Ash Low Heating Value

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Preservation of Some Sub-Saharan African Foodstuffs

Preservation of Some Sub-Saharan African Foodstuffs

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国际农业工程大会

作者： césar kapseu Gilles Bernard NKOUAM clergé TcHIGANG Danielle BARTH Michel DIRAND ENSAI-University of Ngaoundere P. O. Box 455 Ngaoundere Cameroon ENSAI-University of Ngaoundere P. O. Box 455 Ngaoundere Cameroon ENSAI-University of Ngaoundere P. O. Box 455 Ngaoundere Cameroon LTMP ENSIC-INPL 1 Rue Grandville B.P: 451 F-54001 Nancy Cedex LTMP ENSIC-INPL 1 Rue Grandville B.P: 451 F-54001 Nancy Cedex

＜正＞ Storage facilities of agricultural products for progressive utilization is one of the major concern of rural population. Storage is useful for the stability of foods crops. It preserves them from degradation and from post-harvest losses. The findings from the field showed that villagers master well the construction of barns and the nature of crops to be stored. In the Adamawa province in cameroon, for instance, some barns are formed by grasses linked in a

关键词： Storage barns post-harvest losses cereals oil seeds agricultural products

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Optimisation of Decolourisation conditions of crude Shea (<i>Vitellaria paradoxa</i>Gaertner F) Butter: Yellow Type

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Advances in chemical Engineering and Science 2015年第4期5卷 505-514页

作者： A. M. Mohagir c. F. Abi N. D. Bup R. Kamga c. kapseu Faculty of Science and Technologies University of Sarh Sarh Chad Department of chemistry Higher Teachers Training College University of Yaounde 1 Yaounde Cameroon Higher Institute of the Sahel University of Maroua Maroua Cameroon National Advanced School of Agro-Process Industries University of Ngaoundéré Ngaoundéré Cameroon

In this study, response surface methodology applying Doehlert experimental design was used to optimise decolourisation parameters of crude yellow shea butter. The decolourisation process was significantly influenced by three independent parameters: contact time, decolourisation temperature and adsorbent dose. The responses of the process were oil loss, acid value, peroxide value and colour index. contour plots of the decolourisation responses were superimposed and well defined the optimum zone. The optimum decolourisation conditions were found to be: contact time (30 min), decolourisation temperature (80℃ - 95℃) and adsorbent dosage (1 - 2 mass%). These conditions gave decolourised shea butter with the following responses;oil loss (6.2% ± 0.2%), peroxide value (1.7 ± 0.1 meq O2/kg), colour (0.21 ± 0.05 Lovibond yellow) and acid value (25.6 ± 0.7 mg KOH/g).

关键词： Yellow Shea Butter Decolourisation Doehlert Experimental Matrix RSM Optimisation

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