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has been cited by the following article:

• TITLE: Evaluation of the Physical and Energetic Properties of Briquettes Based on Agricultural Residues for Use in Food Smoking

  AUTHORS: Kafilath Alexie Innocente Gadé, Chakirath Folakè Arikè Salifou, Sègbégnon Pascal Kiki, Déley Sylvain Dabadé, Emmanuel Géoffroy Dasseya, Houénoussou Géraldine Meldrise Tokpo, Elonm Emérick Corneille Ephraïm Soroheye, Cossi Georges Oboli, Acakpa Nonvignon Magloire Gbaguidi, Lamine Baba-Moussa, Issaka Youssao Abdou Karim

  KEYWORDS: Smoked Fish, Smoking Briquette Formulation, Agricultural Residues, Moisture

  JOURNAL NAME: Journal of Agricultural Chemistry and Environment, Vol.14 No.4, September 28, 2025

  ABSTRACT: In West Africa, promoting renewable energy and recovering energy from agricultural waste are sustainable alternatives in the face of pressure on natural resources. Thus, this study evaluated the energy performance of briquettes made from agricultural residues that can be substituted for wood for fish smoking. Five types of briquettes were developed from rice husks (BriqRi), pineapple peels (BriqAn), and three combinations: rice husk-pineapple peels (BriqRiAn), pineapple peels-orange (BriqAnO), and rice husk-pineapple peels-orange (BriqRiAnO). The binder used was cassava starch. The physical and energetic characteristics of the raw materials and those of the formulated briquettes were evaluated before and after sun-drying. Our study shows that rice hulls and dried orange peels have the best energy performance, with low moisture (9.33% and 10.99% respectively) and a high flash point (208.4˚C and 224˚C respectively). Regarding dried briquettes, BriqRi had the highest calorific value (2872.25 Kcal/kg), low moisture (9.35%), high ash content (14.32%), and the highest mechanical strength (10). BriqAnO had the lowest impact index (7.00), the highest moisture content (12.03%) and the highest flash point (213.60˚C). At the end of our study, we can conclude that BriqRi briquettes are one of the best candidates for replacing firewood in fish smoking due to their physical and energetic characteristics and high ash content, which allows smoking to continue without PAH emissions after the disappearance of organic matter.