Experimental Study on Torrefaction of Food Waste on The High-temperature Furnace HT 08.17

Disposal of food waste (FW) is a major concern for developing countries due to its direct impact on the environment and sustainable development. The low high heating value (HHV) - 4.6 MJ/kg and high moisture content (more than 70%) are characteristic of food waste. This study investigates the feasibility of treating FW by the torrefaction method on a high-temperature furnace HT 08/17 in an inert environment to obtain products with optimal properties. In this study, the obtained product with the highest HHV was 26.41 MJ/kg at the temperature 300°C.