[Stoves] Orange Peels

[Richard Stanley]

Tom, 
I  was going to suggest that you burn them as a briquette without having to resort to  charring  them at all...!
>> The  peels are pounded and ground up a bit and blended with more carbon dense materials e.g. sawdust, and some chopped and somewhat retted fibrous binder material (banana stalk,  field grasses , straws ), and then compressed and dewatered –all of this being one at room temperature. The resulting briquette, once dried in ambient conditions will retain the fusil oil and, depending upon your timing and variety of added blend materials, tend to retain a good deal of the orange aroma as well.
Then when pre heated alongside the stove wall,   the orange peel briquette it would not only  tend to emit a wonderful orange aroma; It will also tend to ignite with near smokeless ignition.   No carbonizing  needed: In fact it carbonizing would destroy the oil and the aroma in the process. 

Then you posted the Orange Brûlot recipe...Mmmmm

Not so sure any more about wasting an orange on briquettes

Richard Stanley

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On Jun 23, 2011, at 10:22 AM, Tom Miles wrote:

> Thanks. This reminds me of one of our favorite brandy drinks from New Orleans called "Orange Brûlot"
>  
> 1 orange
> 1 pony cognac brandy ( a pony glass holds one ounce, 30 cc)
> 1 lump sugar
>  
>                 Take an orange and lightly slit the peel horizontally through the middle, then turn the rind back and upward to form a cup. Repeat with the other half of rind, reversing the process to form a  base. Be careful not to disengage the peel from either end of the orange, and leave the stripped orange pulp intact for the center standard of your natural goblet.
>                
>                 In the upper part of the orange rind or cup place a lump of sugar, then pour in the pony of brandy. Set off with a match and stir while the sugar is dissolving in the blue flame.
>                
>                 Preparing this natural container takes practice and deftness, and the idea of burning the brandy in the orange rind is for the sake of the flavor of the oil contained in the peel besides making a picture that charms with its novelty. The fruit of the orange is delightful to eat after the brandy has been burned and the drink quaffed.
> ("Famous New Orleans Drinks and How to Mix 'em", Stanley Clisby Arthur, 1937)
>  
> Tom
>  
>  
> From: stoves-bounces at lists.bioenergylists.org [mailto:stoves-bounces at lists.bioenergylists.org] On Behalf Of Crispin Pemberton-Pigott
> Sent: Thursday, June 23, 2011 9:51 AM
> To: 'Discussion of biomass cooking stoves'
> Subject: Re: [Stoves] Orange Peels
>  
> Dear Tom
>  
> They have a really high oil content – highly flammable. You can demonstrate this be taking a piece of orange peel and gently bending it into a ‘U’ backwards, that is with the white pith on the outside. Aim it at a candle. Squeeze the U closed so that the oil shoots out of the little round reservoirs on the orange, outside surface. The oil will ignite in the flame.
>  
> They hold a lot of water. They are likely to gasify at a low average temperature because of the volatility of the oils.
>  
> Regards
> Crispin
>  
>  
> From: stoves-bounces at lists.bioenergylists.org [mailto:stoves-bounces at lists.bioenergylists.org] On Behalf Of Tom Miles
> Sent: 23 June 2011 12:47
> To: 'Discussion of biomass pyrolysis and gasification'; biochar at yahoogroups.com; 'Discussion of biomass cooking stoves'; 'For Discussion of Anaerobic Digestion'
> Subject: [Stoves] Orange Peels
>  
> I've had an inquiry from Southern Africa about orange peels. Does anyone have experience carbonizing or gasifying orange peels?
>  
> Do the burn in a TLUD?
>  
> Do they make gas in an ARTI style compact digester?
>  
> Can you char them? ( If you can char an apple or a pizza I guess you can char an orange.)
> 
> Tom Miles
>  
>  
>  
>  
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