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The Evaluate The Concentration Of Particulate Matter And Gaseous Pollutants Present Within A 2km Radius Of The Charcoal Production Facility
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1.3 Aim and Objectives of Study
The aim of this
study is to determine the presence of air pollutants in significant
concentrations and its spatial distribution to its surrounding
environment along a two kilometre radius and its effects on in one of
it.
The specific objectives are to
1. Determine the presence of air pollutants in gaseous emissions discharged from acharcoal production facility.
2.
Run ambient air quality analysis to determine the spatial distribution
of these air pollutants in the surrounding environment over a 2km
radius.
3. Compare results of the study to national and
international standard such as the world health organisation and draw
out conclusions.
4. Suggest solutions to the problems of these
air pollutants to the surroundings and give recommendations and control
methods.
1.4 SIGNIFICANCE OF PROJECT
This study will help confirm
the true distribution of air pollutants discharged from t production of
charcoal in the sampled community. The concentration, translocation and
distribution of the specified air pollutants in relation to the
distance will also be determined; this should help complete a holistic
pollution cycle analysis. Results of this research project should
further serve as baseline studies for further research work on charcoal
production in amukpe sapele and studies on the effects of the charcoal
industry’s activities.
1.5 SCOPE OF RESEARCH
1.5.1 Analysis of Emissions And Controls
There are five types of products and byproducts from charcoal
production operations: charcoal, noncondensible gases (carbon monoxide
[CO], carbon dioxide [CO2], methane, and ethane), pyroacids (primarily
acetic acid and methanol), tars and heavy oils, and water. With the
exception of charcoal, all
of these materials are emitted with the
kiln exhaust. Product constituents and the distribution of these
constituents vary, depending on raw materials and carbonization
parameters. Organics and CO are naturally combusted to CO2 and water
before leaving the retort. Because the extent of this combustion varies
from plant to plant, emission levels are quite variable. ethanol, and
polycyclic organic matter. If uncombusted, tars may solidify to form SPM
emissions, and pyroacids may form aerosol emissions.
The
charcoal briquetting/stacking process is also a potential source of
emissions. The crushing, screening, and handling of the dry raw charcoal
may produce PM and PM-10 emissions. Briquette pressing and drying may
be a source of VOC emissions, depending on the type of binder and other
additives used. Continuous production of charcoal is more amenable to
emission control than batch production because emission composition and
flow rate are relatively constant. Emissions from continuous multiple
earth charcoal kilns generally are controlled with afterburners.
Cyclones, which commonly are used for product recovery, also reduce PM
emissions from continuous kilns.
Afterburning is estimated
to reduce emissions of PM, CO, and VOC by at least 80 percent. Control
of emissions from batch-type charcoal kilns is difficult because the
process and, consequently, the emissions are cyclic. Throughout a cycle,
both the emission composition and flow rate change. Batch kilns do not
typically have emission control devices, but some may use after-burners.
Particulate matter emissions from briquetting operations can be
controlled with a centrifugal collector (65 percent control) or fabric
filter (99 percent control).
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ABSRACT - [ Total Page(s): 1 ]Air quality continues to be among the top environmental concerns in Nigeria. In nigeria, where majority of the rural population uses charcoal, very little is known about the impacts of the life-cycle of the fuel on the livelihoods of the producers, who endure significant health, safety, and environmental risks for marginal gain in a highly lucrative industry. Population increases and deviations from the energy ladder model suggest that charcoal demand for heating and cooking in Sub-Saharan A ... Continue reading---
