Morphology and bonding analysis of torrefied material

Torrefaction of oil palm empty fruit bunch (EFB) was carried out by using microwave oven as reactor without the presence of oxygen. The process take place under a varied temperature between 200 ℃ to 300 ℃ for about 20 – 60 minutes, respectively. Resulting from the torrefaction process of EFB causing changes in terms of its surface morphology alongside with bonding behaviour. Thus, this studied was conducted in order to investigate the impact of torrefaction process on the surface morphology as well as functional group of EFB before undergo further processing method, so that, it can be used as renewable energy. Scanning Electron Microscope (SEM) showed images of the surface structure EFB after undergo torrefaction by which it was completely decomposed internally by producing pores while the structure become flattened with almost disappeared sharp edge compared to the raw EFB. The changes of presence functional groups before and after the particular torrefaction process were observed under certain wavelength using Fourier Transformation Infrared (FTIR) which were O-H bonds around 3420 - 3435 cm-1, C-H bonds around 2930 – 2950 cm-1, 1430 – 1440 cm-1 and 850 – 890 cm-1; C=O bonds at 1730 - 1750 cm-1 and much more. These functional groups determined the changes of functional groups as well as the wavelength whereby the degradation of hemicellulose, cellulose and lignin take place.