Classical Charcoal Making and Properties of the Charcoal from Palmyra Palm Fruit as the Traditional Community Practice

Author Information

Mookda Suksawat, University of Technology Srivijaya, Thailand
Nicha Prasongchan, University of Technology Srivijaya, Thailand
Somboon Prasongchan, University of Technology Srivijaya, Thailand

Abstract

Survey on classical charcoal making from Palmyra palm fruit as the traditional community practice at Ramdang, Songkhla was carried out. Results revealed that as for the community way of life.The first experiment involved with quality assessment of charcoal obtained from 4 traditional charcoal making methods. Treatments were compared using Randomized Complete Block Design (RCBD) with 4 replications. Three factors being assessed were chemical, physical and fuel properties. Results showed that burning charcoal in a circular pit using 3:1:3 ratio of staminate inflorescence, dry leaves and rice husk (M4) gave maximum charcoal yield, charcoal weight/pit and weight /fruit (51.25 g/fruit) with the least weight of cracked charcoal/pit (800 g) and statistical significant different from other methods (p<0.05). burning charcoal in a square pit using 1:1:1 ratio of staminate inflorescence, rice straw and husk (m2) provided high levels volatile substances stable carbon which were significantly different from other methods (p<0.05). these meant that the method had as major molecular components resulting better combustion process but amount ash was high. second experiment on effect fuel materials quality charcoal. results revealed treatment having 3:1:3 dry leaves (s4) gave maximum yield weight/fruit. 2:1:2 (s3) significant level

Save as a Favourite