GREEN BRIQ: COOKING BRIQUETTES

KENNETH JERSON P. GARDE

ALEZANDRA T. DELA REYNA
VILLIAN C. GULMATICO
RUBI JANE B. MUNIEZA
JAMIL C. RESPICIO
JAMAICA C. TORRES
ALTHEA B. USMAN

STEM 12 – Q211

CAPSTONE PROJECT

NOTRE DAME OF TACURONG COLLEGE

2024

INTRODUCTION
 Traditional charcoal has been a long staple for Filipino cuisine as a

cooking fuel due to its affordability and accesibility. Over the centuries,

charcoal has been used in a wide and ever growing range of applications,

including cave drawings, gunpowder, fireworks, medicinal purposes, and

water purification (Antal and Grønli, 2003; Smith, 2017). Poverty has also

been a cause for impoverished Filipino families to utilize traditional charcoal

as their medium for cooking foods because of other forms of fuel such as LPG

(Liquified Petroleum Gas) which are known to be costly and expensive for

minimum wage earning families to afford. Produced using wood in a low-

oxygen environment, traditional charcoal has been utilized in families in the

Philippines for ages, especially in rural areas. Nonetheless, the development

of traditional charcoal accompanies critical natural outcomes. The most

common way of making traditional charcoal includes cutting trees and

consuming wood, prompting deforestation and natural habitat loss that adds

to crucial biological systems and compromises biodiversity. In SSA, where

evidence exists that forests have been degraded and cleared for charcoal

(Chidumayo and Gumbo. 2013), growing interest in briquettes increasingly

reflects concerns with the unsustainability of traditional, forest-based wood

charcoal production systems and the imminent need for alternative fuels.

Moreover, traditional charcoal burning contributes to air pollution and

climate change by emitting harmful pollutants and greenhouse gases into the

atmosphere. Particulate matter and carbon monoxide transmitted during the

burning system can present serious well-being dangers to the people and

natural life, prompting respiratory issues and other medical problems.

Charcoal briquettes are often used as grilling fuel not only because they are

cheaper than charcoal lumps, but briquettes have a number of characteristics

that make them superior to lumps: they are easier to store and handle,

maintain a steady temperature for a longer period of time, and have a lower

sulfur content and a higher carbon-to-ash ratio (Borowski et al., 2017)

Additionally, the unstable harvesting of wood for charcoal production

has the potential to worsen soil degradation and erosion, further harming the

environment and reducing agricultural productivity.

Given these ecological concerns, there is a developing need to

investigate alternative cooking fuels and elevate maintainable practices to

lessen the dependence on traditional charcoal and moderate its unsafe

impacts on the climate. This incorporates advancing the utilization of cleaner

and more proficient cooking innovations, for example, clean cookstoves and

environmentally friendly power sources such as charcoal briquettes made

from repurposing bio waste material from fruit scatters. Included in this is the

opportunity to explore the true place and potential for charcoal briquettes in

the region, and to develop the policy environment necessary for the industry

to prosper. In response to the energy crises, some SSA countries have been

re-evaluating their energy policies to develop biomass energy strategies

(BEST) (Owen et al., 2013). According to Jelonek et. al. (2020), Although

charcoal briquettes and lumps are a common fuel option for grilling,

customers have virtually little access to information about their specific

characteristics. It is crucial to comprehend how the quality of grilling briquettes

and lumps translates not only into the quality of the grilled meal but, more
importantly, how their emissions affect human safety and the environment

because the qualities of fuels affect the flue gases.

According to Shukla et al. (2015) Briquettes are biomass materials that

lead to increased net calorific value per unit volume, reduces transportation

cost, improves bulk density and also improves handling characteristics. In the

present paper an attempt has been made to study the scenario of renewable

energy, the effects of different parameters like calorific value, moisture

content, ash content, volatile matter and carbon content of biomass briquettes

and various technologies to increase the efficiency of power generation are

studied.

An innovative approach to issues pertaining to both the economy and

the environment can be found in the use of mangosteen shells as briquettes.

By converting this agricultural waste into a valuable energy source, we can

diminish waste, ease strain on landfills, and set out financial open doors,

particularly in country regions where mangosteen development is

predominant. When agro leftovers are widely available, they can be used to

maximize farmers' profits and aid in energy saving initiatives. The study of

Denisha et. al. (2019), shows that the briquettes' characteristics during

combustion are influenced by the feedstock type as well as by the briquetting

process, density, moisture content, and percentage of binder. A higher

percentage of ash reduces the calorific value. The ash formed during

combustion causes slagging and fouling which in turn lead to corrosion. It is

concluded that biomass briquettes can meet the energy demands for cooking

and heating needs, especially in rural areas where abundant biomass

feedstock is available.
 Research nowadays is paying particular attention to low-cost or

leftover supplies from the agricultural industry. According to Suttirak, W., &

Manurakchinakorn, S., (2014) study, Mangosteen peel is a fruit peel that

contains a significant amount of naturally occurring phenolic antioxidants. The

peel of mangosteen is rich in bioactive compounds, such as flavonoids and

phenolic acids, which have therapeutic and biological benefits, particularly in

the area of antioxidant activity. There is also discussion on the possible uses

of mangosteen peel extract in food, medicine, and cosmetic items.

This study intends to research the plausibility, effectiveness, and

expected advantages of mangosteen shell briquettes contrasted with

traditional charcoal, adding to feasible energy arrangements and waste

administration procedures, as well as implementing policies and initiatives to

support sustainable forest management and conservation efforts.

 METHODS, RESULTS AND DISCUSSION
In this chapter, the procedure and method discussed as well as the

materials that the researchers used in creating the project.

MATERIALS

a. b. Gloves c. Cassava Starch

a. Measuring Cup

d. Water e. Molder f. Strainer

g. Knife h. Facemask i. Spoon

j. Mangosteen shells

Mangosteen shell (Garcinia Mangostana) as the main ingredient in making

the charcoal briquette

FIgure1. Mangosteen Shell (Garcinia Mangostana)

Mangosteen (Garcina mangostana) Shell as the main ingredient in making the
cooking briquettes.

Figure 1. Mangosteen (Garcina mangostana) Shell

1. Mangosteen Shell - Main ingredient in making cooking briquettes.
2. Cassava Starch - Mixed with water and used as a binder in
kkkkkkkkkkkkkkkkkkkkkkkkkmaking the charcoal
3. Strainer - Will be used to separate finely
kkkkkkkkkkkkkkkkkkkkkkkkksifted mangosteen shells following the
kkkkkkkkkkkkkkkkkkkkkkkkkprocess of carbonization.
4. Measuring cups - Will be used to calculate the amount cassava
kkkkkkkkkkkkkkkkkkkkkkkkkstarch and mangosteen shells remaining
kkkkkkkkkkkkkkkkkkkkkkkkkafter carbonization.
5. Water - Will be added to make the cassava starch
kkkkkkkkkkkkkkkkkkkkkkkkksticky and hold things together.
6. Pot - Will be used as the container for carbonizing
kkkkkkkkkkkkkkkkkkkkkkkkkthe mangosteen shells.
7. Facemask - Protective gear to avoid inhaling the particles
kkkkkkkkkkkkkkkkkkkkkkkkthroughout the process
8. Gloves - Protective gear to avoid contamination to the
kkkkkkkkkkkkkkkkkkkkkkkkmaterial and the person it self
9. Mortar and Pestle - Will be used to crush or grind the
kkkkkkkkkkkkkkkkkkkkkkkkcarbonized mangosteen shell into a fine
lkkkkkkkkkkkkkkkkkkkkkkkkpowder.
10. Spoon - Will be used to mix the mixture.
11. Knife - Will be used to reduce the size of the
kkkkkkkkkkkkkkkkkkkkkkkkmangosteen shell.
12. Molder - To give shape to the briquette and to set the
kkkkkkkkkkkkkkkkkkkkkkkkbriquette until it dries up.
13. Stove - Will be used as a heating and carbonizing the
kkkkkkkkkkkkkkkkkkkkkkkkmangosteen shells.