Optimisation of Energy Content of Palm Kernel Shell (PKS) using Modelling Approach

Abstract

Twenty samples of Palm Kernel Shells (PKS) (ranging from 0.1g to 2g in step of 0.1g) were prepared. The samples were subjected to ultimate and proximate analyses to determine the energy content using methods of Association of Official Analytical Chemist (A.O.A.C.). The PKS samples were heated in a locally made tubular furnace (oven) and the oven temperatures were consecutively maintained between 200°C and 350°C in step 30°C The twenty (20) experimental runs (based on number of samples) were carried out at every oven temperature step. The outcomes of the experiment showed that the Optimum Higher heating Value (HHV) of the PKS (6618.50) is predictable at 260°C (furnace temperature) over contents composition using Response Surface Analysis (RSA). The results indicated that the PKS can be optimally converted to heat energy under the stated experimental conditions.