Richard, Yes I wish I had some time and money to travel down south, I'd be enchanted to taste Tanzanian specialties cooked with local charcoal briquettes! That's funny how the price "40% less than charcoal" keeps coming when I read about different charcoal briquettes projects. Almost like a golden rule ...
Putting clay in briquettes feels odd that is true, feels like cooking with stones. Could clay have any beneficial property for cooking? The May-June 2010 edition of the magazine "Vie", published in Senegal I think, is dedicated to green charcoal and charcoal briquettes. It is said: "A laide du cisaillement du Rotor press, on obtient un mélange à léchelle nanométrique. Pour rendre ce mélange plus homogène, on peut y ajouter un compatibilisant. La dispersion des plaquettes dargile dans la masse cellulosique permet au biocharbon produit de voir son temps de combustion augmenter drastiquement. Par contre, sa hauteur de flamme est réduite, ce qui est du reste bénéfique pour notre mode de cuisson. Dans les travaux de recherche effectués dans notre laboratoire en collaboration avec des homologues américains et allemands, nous avons montré que la présence de plaquettes dargile réduit lémission de gaz carbonique dans de tels composites, ce qui est très important pour la réduction des gaz à effet de serre." Which can be translated like: "With the help of the Rotor press shearing, we obtain a mix at the nanometric scale. To make this mix more homogenous, we can add a compatibiliser. Dispersion of clay plates in cellulosic mass allows the biocharcoal produced to see its combustion time increase critically. On the other hand, its flame height is reduced, which is besides beneficial for our way of cooking. In the research works achieved in our laboratory in collaboration with American and German counterparts, we have shown that the presence of clay plates decreases gas carbon emission in such composites, which is very important for the green house gases reduction." What do you think about that? Have you work or do you know works on this question? Can clay in briquettes help save the planet :) ? "The quality and energy density It is NOT due to pressure but finesse in preparing the blend" That's very enlighting! I think it is something beginners like me are able to understand on their own, but it is good you remind me how important it is. Sometimes, we do put a lot of effort in things which are secondary, while the most important things get only small attention. What about a tutorial, a how-to paper on the rare art of briquette-making? Perhaps it is on www.legacyfound.org, which I definitely cannot access? I always bumped into non-thorough 4 to 5 pages papers on how it is easy to make briquettes and how everyone can do it in his/her backyard. Cheers, Xavier -----Message d'origine----- De : [email protected] [mailto:[email protected]] De la part de [email protected] Envoyé : vendredi 25 novembre 2011 08:05 À : [email protected] Objet : Stoves Digest, Vol 15, Issue 40 Send Stoves mailing list submissions to [email protected] To subscribe or unsubscribe via the World Wide Web, visit http://lists.bioenergylists.org/mailman/listinfo/stoves_lists.bioenergylists .org or, via email, send a message with subject or body 'help' to [email protected] You can reach the person managing the list at [email protected] When replying, please edit your Subject line so it is more specific than "Re: Contents of Stoves digest..." Today's Topics: 1. Stoves] sausage maker adaptor for manual briquette (Richard Stanley) ---------------------------------------------------------------------- Message: 1 Date: Fri, 25 Nov 2011 10:06:02 +0100 From: Richard Stanley <[email protected]> To: Discussion of biomass cooking stoves <[email protected]> Subject: [Stoves] Stoves] sausage maker adaptor for manual briquette Message-ID: <[email protected]> Content-Type: text/plain; charset="windows-1252" ..Xavier, Sorry for your troubles with flakey briquettes: I wish you had come with us to Three ways cafe up in Lushoto town up in the Usambaras, here in Tanzania a few days ago? The best darn chapatis, mandazis and roast chicken I have ever tasted this side of the Pangani ? The briquettes charcoal wastes swept off the seller stall floor, some paper scraps and a few leaves of unknown origin, are quick to start no appreciable smoke last about 2 hours and cost about 40% less than charcoal according to the shop owners? No clay is used. Its reported to retard ignition and to make the clinker product harder to dispose of. Otherwise, In your case I don't know but I would guess that the paper is probably not sufficiently dissociated . You really have to get it smashed into whispy shards which dissolve in water, not curds or clumps but more like what happens when you soak toilet paper or kleenex in water .. The quality and energy density It is NOT due to pressure but finesse in preparing the blend such that the final product is really solid and tightly bound with well dissociated fibers..? So many miss this point then revert to char briquettes dismissing the fine art of blending because they never got it in the first place? Stick with it Xavier & send me some pictures . Richard encl: Production in The Mkombozi group's "D" (=Doche) lab -------------- next part -------------- A non-text attachment was scrubbed... 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