Chemical torrefaction as an alternative to established thermal technology for stabilisation of sugar cane bagasse as fuel.

Dry and chemical torrefaction of sugar cane bagasse was examined in this study with the aim of stabilising and upgrading the fuel properties of bagasse. Dry torrefaction was conducted at temperatures from 160°C to 300°C under inert conditions, whilst chemical torrefaction incorporated a HSO pre-treatment of bagasse. Chemical torrefaction imparted superior chemical and physical properties inducing morphological transformation and textural development with the potential to address issues in handling, feeding and processing bagasse. It increased the energy density of the chars with maximum HHV 21.5 MJ/kg and maximum HHV of 7.4 GJ/m. Chemically torrefied bagasse demonstrated resistance against microbiological attack for 18 months. These features demonstrate the practical value of chemical torrefaction in advancing the utilisation of bagasse as fuel.