Determination of Calorific Value of Briquettes Obtained Using Inner and Outer Shells of Pistachio Nuts

Abstract

In this research, moisture content, ash ratio and calorific values of briquettes were determined for briquetted inner and outer shells of pistachio nuts after the processing of pistachio nuts that were dried and separated from shell parts during processing. Inner and outer shells of pistachio nuts were grinded and formed into briquette form. Briquettes were prepared using olive prina as additive with % 20, % 30 and % 40 ratio and were compressed using briquetting machine. At the end of the briquetting process, briquettes of 100 mm in diameter and the length of 10-30 cm were obtained. Moisture and ash content with calorific values of samples which were formed into briquette were determined. As a result of these evaluations, improvements of physical features were observed in addition to the increase of briquette's olive prina ratios obtained in consequence of briquetting of pistachio shells by being mixed olive prina. It was determined that increasing of olive prina rate decreased calorific value.