Thermochemical Assessment of Solid and Liquid Fuels Used for Domestic Space Heating in Jordan

Abstract

The gross calorific values of crude and exhausted olive pomace, oak, almond, olive wood, olive oil, kerosene, and diesel are reported in this article. Conversion of crude olive pomace into exhausted olive pomace resulted in 10% reduction in calorific value. The net calorific value of crude olive pomace amounts to 92% of its gross calorific value. The ultimate and proximate analyses of crude olive pomace representing the 2006-2008 olive harvest seasons were determined and compared with analyses pertaining to the 2009-2011 olive harvest seasons in Jordan. Controlled charring of crude olive pomace reduced its mass down to about 20%. Pyrolysis thermogravimetric (TG) and differential thermogravimetric (DTG) curves were recorded under nitrogen atmosphere for crude olive pomace and wood samples. Quantitative data on three DTG major peaks are reported for wood samples and crude olive pomace. A comparison based on market price and calorific value of a fuel showed that olive pomace is the most rewarding fuel for domestic space heating in Jordan.