[Stoves] Char from bagasse

[frank at compostlab.com]

On Sat, 28 May 2011 16:58:05 -0500, Paul S. Anderson wrote
> Frank,
> 
> I think that I am not understanding something.  Are you saying that  
> raw bagasse will become char when subjected to temperatures of about 
>  75 deg C and higher?  I think we need temperatures of over 350 C. 
>  The  temp of 75 C does not even drive off the water vapor and is 
> not even  torrification temperature.
> 
> I am missing something.
> 
> Paul
> -- 
> Paul S. Anderson, PhD
> Known to some as:  Dr. TLUD    Doc    Professor
> Phone (USA): 309-452-7072   SKYPE: paultlud   Email: psanders at ilstu.edu
> www.gtz.de/de/dokumente/giz2011-en-micro-gasification.pdf   (Best 
> ref.)
> 
> Quoting Tom Miles <tmiles at trmiles.com>:
> 
> > Frank,
> >
> > Is there any benefit to the composting to char or heat part of the bagasse
> > first?
> >
> > Tom
> >
> > -----Original Message-----
> > From: stoves-bounces at lists.bioenergylists.org
> > [mailto:stoves-bounces at lists.bioenergylists.org] On Behalf Of Frank Shields
> > Sent: Saturday, May 28, 2011 11:53 AM
> > To: 'Discussion of biomass cooking stoves'
> > Subject: [Stoves] Char
> >
> >
> > Stover's,
> >
> > Perhaps of interest, we test products for the Biodegradable Products
> > Institute and some are made from bagasse. When composted at low temperatures
> > < 45 deg C these products break down easily. But when composting
> > temperatures go to 70 deg C the bagasse chars and they remain as the same
> > structure (only darker) as the product we put in the compost. Proof that
> > charring is resistant to biodegradation.
> >
> >
> > Frank
> >
> >
> >
> >
> >
> > Frank Shields
> > Control Laboratories, Inc.
> > 42 Hangar Way
> > Watsonville, CA  95076
> > (831) 724-5422 tel
> > (831) 724-3188 fax
> > frank at compostlab.com
> > www.compostlab.com
> >
> >
> >
> >
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> 
> ----------------------------------------------------------------
> This message was sent using Illinois State University RedbirdMail
Paul, Ron Tom and all,

We fill compost chambers with compost and product (cut paper plates, cups,
spoons etc) and fit with air flow and place the unit in a controlled
temperature oven or large square box. The ovens are temperature controlled at
55 deg. C. The large box insulated and can reach 70+ deg from its own action.
In the 55 deg chambers we can smell 'burnt sugar' and a hard crust forms on
the bottom of the chamber. In this case it is likely the sugar we formulate
into the compost blend that did not dissolve (we have changed procedure
since). But it does show some carbonization at 55 deg C.

In the larger container what happens is as I describe. Cups and plated stay as
cups and plates where at a lower temperature they are covered with mold and
disappear. It could be the fungus is killed off but i think more is happening.
As compost fires can occur at lower temperatures when a chemical reaction
takes over (no idea what I am talking about). This reaction makes the
container resistant to biodegradation. Even placing an old container in a new
compost batch it does not biodegrade. Doubt it will last a thousand years
though. Frank  







> 
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--
Frank Shields
Soil Control Lab
42 Hangar Way
Watsonville, CA  95076
(831) 724-5422tel
(831) 724-3188fax
www.compostlab.com
www.greenrooflab.com