Study of increasing the calorific value of coal using waste cooking oil

Abstract

Abstract Low rank coal is still less attractive to consumers because it is difficult to market and exploits. One of the parameters used for coal export or trading is calorific value. The disadvantage of low rank coal is the high moisture content. The high moisture content will cause problems in the process, especially if it is used as direct fuel and of course affects lower calorific value. The study aims to determine the characteristics of the coal samples used in the study, and to analyze the effect of mixing ratio and temperature on the quality of coal after being mixed with waste cooking oil. Further aim is to analyze the changing process of coal quality after the upgrading process. The study was conducted by mixing coal with waste cooking oil using the ratio of mixture ratio, temperature, and time. The comparison of coal before and after being mixed is seen from the results of proximate and calorific value analysis. The calorific value of the initial coal sample is 5,296.19 calories/gram and waste cooking oil is 7,080.33 calories/gram. The results showed that the mixing ratio (coal: waste cooking oil) 1:1, 1:1.5, and 1:2 using a temperature of 150°C obtained a calorific value of 6,733.02 calories/gram, 5,694.59 calories/gram, 5,295.45 calories/gram. The calorific value of a 1:1 ratio using temperatures of 175°C and 200°C is 6,965.51 calories/gram and 6,493.59 calories/gram. These results indicate that a 1:1 ratio with a temperature of 175°C is the most optimal condition for mixing coal with waste cooking oil.

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