This study focuses on lab-scale fluidized bed reactor gasification of olive mill waste and the effect of different parameters on the product gas and gasification procedure stability. Olive mill residue is a bioresource, actively produced in the Mediterranean area. This study aims to define the optimal conditions for olive mill residues gasification in the most efficient way. Another important outcome should be dealing with operational problems, such as agglomeration and tar reduction. For the purpose of this study, olive residues were gasified, testing the effect of different temperatures (700-885°C), equivalence ratios (ER ~ 0.25 – 0.35), addition of steam (air/steam gasification), and type of bed material (silica sand, olivine) on the qua...
Three promising biomass fuels from southern European regions were gasified atmospherically with air ...
Exploitation of olive kernel for bioenergy production, with respect to the green house gases (GHGs) ...
Olive oil is one excellence of the Italian food industry: around 300 kt yr−1 are produced, creating ...
Gasification is a promising and attractive thermochemical method for biomass-to-energy conversion, w...
International audienceThis paper examines the fast pyrolysis coupled with the steam gasification of ...
Olive tree pruning was gasified in a laboratory fluidized bed reactor using air as gasifying agent. ...
This study presents a laboratory fixed-bed gasification of olive kernels and olive tree cuttings. Ga...
Air gasification of olive kernels in a 5 kW bench scale, bubbling fluidized bed gasifier, aimed at H...
This study aims to investigate the gasification potential of olive pomace with using different fixed...
Gasification is a promising and attractive thermochemical method for biomass-to-energy conversion. F...
The paper presents the results of research on gasification of olive pits and production of a generat...
Three promising biomass fuels from southern European regions were gasified atmospherically with air ...
Fuel conversion measurements were conducted in a laboratory fluidized bed (FB) to characterize the m...
Annually, the olive oil industry generates a significant amount of by-products, such as olive pomace...
Olive oil is one excellence of the Italian food industry: around 300 kt yr−1 are produced, creating ...
Three promising biomass fuels from southern European regions were gasified atmospherically with air ...
Exploitation of olive kernel for bioenergy production, with respect to the green house gases (GHGs) ...
Olive oil is one excellence of the Italian food industry: around 300 kt yr−1 are produced, creating ...
Gasification is a promising and attractive thermochemical method for biomass-to-energy conversion, w...
International audienceThis paper examines the fast pyrolysis coupled with the steam gasification of ...
Olive tree pruning was gasified in a laboratory fluidized bed reactor using air as gasifying agent. ...
This study presents a laboratory fixed-bed gasification of olive kernels and olive tree cuttings. Ga...
Air gasification of olive kernels in a 5 kW bench scale, bubbling fluidized bed gasifier, aimed at H...
This study aims to investigate the gasification potential of olive pomace with using different fixed...
Gasification is a promising and attractive thermochemical method for biomass-to-energy conversion. F...
The paper presents the results of research on gasification of olive pits and production of a generat...
Three promising biomass fuels from southern European regions were gasified atmospherically with air ...
Fuel conversion measurements were conducted in a laboratory fluidized bed (FB) to characterize the m...
Annually, the olive oil industry generates a significant amount of by-products, such as olive pomace...
Olive oil is one excellence of the Italian food industry: around 300 kt yr−1 are produced, creating ...
Three promising biomass fuels from southern European regions were gasified atmospherically with air ...
Exploitation of olive kernel for bioenergy production, with respect to the green house gases (GHGs) ...
Olive oil is one excellence of the Italian food industry: around 300 kt yr−1 are produced, creating ...