Chapters authored
Modeling the Calorific Value of Biomass from Fruit Trees Using Elemental Analysis Data
Pruning of fruit trees produces a great quantity of biomass each year that can be used for energy production. For this purpose, it is necessary to carry out an energy characterization of these pruned wastes, where the determination of heating value is significant. This value is usually measured by an adiabatic or isoperibolic calorimeter, which causes high economic costs and wastes time. The present study is focused on the development of indirect models for heating value prediction of biomass from orange trees Citrus × sinensis Osbeck, almond trees Prunus dulcis (Mill) D.A. Webb, and olive trees Olea europaea L. from an elemental analysis in order to reduce the time of determination as well as the economic costs. Residual biomass was classified and characterized according to CEN regulations such as received, without drying. Also, moisture content wet basis, bark ratio, density, heating value, and elemental composition (carbon, hydrogen, nitrogen, and sulfur) were measured. The influence of these variables on the heating value was analyzed. Finally, mathematical models were developed to predict this value for this studied species. These models showed coefficients of determination between 0.83 and 0.97, being suitable for industrial use.
Part of the book: Biomass Volume Estimation and Valorization for Energy
Review of Mathematical Models for the Anaerobic Digestion Process
To describe anaerobic fermentation, many mathematical models have been suggested. A commonly accepted hypothesis in microbial growth is the speed of cellular reproduction, which is proportional to the concentration of cells at that instant. The constant of proportionality between the speed of growth and cell concentration is called cell growth rate, μ. In many occasions, the cell growth rate is considered constant. This leads to conclude that the concentration of cells versus time presents an exponential function. The consideration of this equation provides a good adjustment in the beginning of central phase of the anaerobic fermentation process. However, it moves away from the measurements when there is a limited reproduction due to lack of nutrients and competition between the cells in the environment. This produces a sigmoidal variation in concentration. To find a suitable fit function for all phases of the process, Gompertz proposes a model that considers the cell growth rate as variable. In this chapter, the Gompertz model, kinetic models, transference, and cone models are evaluated. Different adaptations to fit the variables to the obtained values in the experiments have been reviewed.
Part of the book: Anaerobic Digestion