RT journal article
T1 Statistical evaluation of quality parameters of olive stone to predict its heating value
A1 Mata, Jesús
A1 Pérez, José A.
A1 Díaz Villanueva, Manuel Jesús
A1 Serrano, Antonio
A1 Núñez, Nieves
A1 López-Giménez, Francisco J.
A2 Ingeniería Química y Tecnología de Alimentos
K1 Higher heating value (HHV)
K1 Ultimate analysis
K1 Proximate analysis
K1 Solid biofuels
K1 Olive residues
AB In Andalusia, residual biomass produced in the olive sector results from the large amount of olive grovesand olive oil manufacturers that generate byproducts with a potentially high energy content, suitable for thermal and electrical energy production. The main residue, olive stone, is an important solid biofuel and is widely generated and consumed. Consequently, olive stone quality parameters must be studied inorder to achieve an optimum energetic efficiency. Therefore, the main objective of this study is to describe olive stone energetic properties and to evaluate variability of these parameters beforeconsumption. For this purpose, mean values, normal distributions, intervals and deviations of theseparameters have been obtained and studied. Concerning to statistical results, climate and geographicalvariability of quality parameters has been described. Furthermore, variations between olive stonephysicochemical parameters supplied by both olive oil factories and distribution companies have beencalculated. Finally, a correlation between the ultimate analysis and higher heating values (HHV) of olivestone has been determined. Results obtained show that olive stone pretreatments developed bydistribution companies have a significant effect on quality parameters such as moisture content andlow heating value. Moreover, olive stone properties dependence on factors such as rainfall or soil typehas not been confirmed. Lastly, the calculated correlation based on ultimate analysis (i.e. HHV(MJ/kg) = 0.401C - 0.164H + 0.493N + 2.381S + 0.791) has been developed and validated with olive stonesamples with HHV range from 20 to 21 MJ/kg (dry weight). Correlation has a mean absolute error(MAE) of 0.43% and a mean bias error (MBE) of -0.12% which indicate that it can be successfully usedas a more economical and faster tool to accurately estimate olive stone HHV. The HHV predictionaccuracies of 14 other correlations introduced by other researchers are also compared in this study.
PB Elsevier
SN 0016-236
YR 2013
FD 2013
LK http://hdl.handle.net/10498/33299
UL http://hdl.handle.net/10498/33299
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 11-nov-2026