[Stoves] Lowering emissions

[Tom Miles]

Paul,

Watch a log burn in a fireplace or wood stove. You'll see the vapor and
gases hissing out the end of the piece rather than out the side. It follows
the path of fluid flow in the natural wood. This is well documented and
fundamental to wood processing. I'll see what I can post on the web. If
nothing else I may post a picture of my office model which is an enlarged
photomicrograph of the structure of douglas fir.   

Wood must be chunky for imbert style downdraft gasifiers for different
reasons. The minimum dimension specified for one commercial gasifier is 3/4
inch or about 20 mm.

Tom
     

-----Original Message-----
From: stoves-bounces at listserv.repp.org
[mailto:stoves-bounces at listserv.repp.org] On Behalf Of Paul S. Anderson
Sent: Wednesday, January 03, 2007 7:41 AM
To: Discussion of biomass cooking stoves; Tami Bond
Cc: Discussion at easystreet.com; cooking stoves
Subject: Re: [Stoves] Lowering emissions

Tami,

I had not thought about the volatile matter passing out more easily if the
along-grain dimension is short.  Is there a reference about this?  Seems
that this could be important in why gasifiers like to have chunky rather
than long fuels (apart from the flow of the fuel through the gasifier.)

Paul
--
Paul S. Anderson, Ph.D., Geography professor - Emeritus
Telephone:  USA-309-452-7072 (residence and office) Internet site:
www.ilstu.edu/~psanders For my gasifier stoves info, go to:
http://bioenergylists.org/contributors#Paul_Anderson


Quoting Tami Bond <yark at uiuc.edu>:

> Crispin,
>
> I'd also suggest that the smallest cross-grain dimension and along-grain
> dimensions would be more important than surface area to volume. This
> might dictate the rate at which heat transfers in, and volatile matter
> transfers out.
>
> cheers
> Tami
>
>
> Crispin Pemberton-Pigott wrote:
>> How can I measure the surface area of a selection of firewood, compared
with
>> its volume?
>>
>
>
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>



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