The Torrefaction of Agricultural and Industrial Residues: Thermogravimetric Analysis, Characterization of the Products and TG-FTIR Analysis of the Gas Phase

Abstract

Four biomass residues–rosemary pomace, rosemary cake, grape seed and apple pomace–were torrefied at 250, 350 and 450 °C, and the physical, chemical and structural changes were characterized. The mass and energy yield decreased with increasing torrefaction temperature; the lowest mass (~10.4%) and energy yield (~10.6%) were observed for rosemary cake torrefied at 450 °C. The HHV increased the most for all feedstocks at 350 °C, with rosemary cake reaching a peak value of 36.4 MJ/kg at 350 °C. Ash content increased with temperature due to organic mass loss, while volatiles decreased and fixed carbon increased in most samples. The FTIR spectra showed the progressive loss of hydroxyl, carbonyl and C–O functionalities and the appearance of aromatic C=C bonds, indicating the formation of the biochar. TGA and DTG analyses revealed that the torrefied samples exhibited higher initial and maximum temperatures for decomposition, confirming improved thermal stability. The TGA-FTIR analyses of gas emissions during pyrolysis and combustion showed that the emissions of CO2, CH4, NOx and SO2 decreased with increasing degree of torrefaction. Overall, 350 °C was optimal to maximize energy density. The results show that agro-industrial residues can be effectively converted into sustainable biofuels, which offer the dual benefit of reducing waste disposal problems and providing a renewable alternative. In practice, such residues could be used for decentralized power generation in rural areas, co-combustion in existing power plants, or as feedstock for advanced bioenergy systems.