In an attempt to provide a set of specifications for the use and
trade of the olive pomace in Jordan, several samples of the crude and
laboratory-prepared exhausted (oil-free) olive pomace have been subjected to a
thorough thermochemical characterization.Such
characterization included determination offat content by
using n-hexane and Soxhlet extractor, ultimate and proximate analyses obtained
by using an elemental analyzer and a thermogravimetric procedure, respectively,
gross and net calorific values obtained by using adiabatic oxygen bomb
calorimetry, mineral content (ash), and analysis of the pyrolysis thermograms
in terms of specified temperatures and residual masses associated with such temperatures
as obtained under an inert atmosphere of nitrogen gas at a flow rate of 100 ml
per min and a heating rate of 20°C per minfrom room
temperature up to 600°C.The properties of both the crude and the
exhausted olive pomace were compared. The gross calorific values and
the results of the ultimate analyses for the two pomace types were found to
correlate very well as indicated by the use of a literature correlation formula
usually used for estimating the gross calorific value of a fuel when its
ultimate analysis is known.Other literature correlation formulas used for
estimating thegross calorific value from the proximate analysis data were also
used to check the adequacy of our procedure for getting the proximate analysis
from the thermogravimetric pyrolysis thermograms.
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