Sugarcane Bagasse (SCB) has some characteristics that hinder its direct use as fuel. Torrefaction pre-treatment could be considered to improve the SCB properties for an energy use and to reduce the impact of storage on the reduction of these energy properties.

SCB were torrefied at 290 °C in a screw reactor, during 5, 7.5 and 10 min. Then, raw and torrefied SCB samples were exposed successively to water-leaching and to white and brown rot fungi, to emulate storage conditions. Mass loss after water-leaching process, moisture content and weight loss due to fungal deterioration after 2, 4, 8, 12, 16 weeks were recorded on each SCB samples. Finally, chemical composition and High Heating Value of the torrefied samples were measured to determine the alterations compared to raw SCB during their storage mimic.

Increasing torrefaction duration improves the SCB decay resistance. According to the fungal exposure duration, loss of carbon was recorded, however, HHV remain higher for torrefied SCB than those of raw SCB. Carbon contents and HHV values of raw and torrefied SCB during Trametes versicolor exposure [55.20% > C > 44.55% and 21.260 MJ kg⁻¹ > HHV >17.307 MJ kg⁻¹, results from all tests combined.], and during exposure to Coniophora puteana [55.20% > C > 46.25% and 21.260 MJ kg⁻¹ > HHV > 17.699 MJ kg⁻¹] tend to decrease.

Severe torrefaction is therefore a good way to improve SCB energy properties while limiting loss of their energy properties during storage.

甘蔗渣（SCB）具有某些特性，阻碍了其直接用作燃料。可以考虑进行烘焙预处理，以改善能源使用的SCB特性，并减少存储对这些能源特性降低的影响。

在5分钟，7.5分钟和10分钟的时间内，在螺杆反应器中于290°C烘焙SCB。然后，将原始的和烘焙过的SCB样品依次浸入水浸以及白色和棕色腐烂真菌中，以模拟储存条件。在每个SCB样品上记录了经过2、4、8、12、16周后水浸过程的质量损失，水分含量和由于真菌变质引起的重量损失。最后，测量了焙烤样品的化学成分和高热值，以确定在储存模拟过程中与原始SCB相比的变化。

增加烘焙时间会改善SCB的耐腐性。根据真菌暴露的持续时间，记录了碳的损失，但是，烘焙过的SCB的HHV仍然比原始SCB的高。Trametes versicolor暴露期间[55.20％> C> 44.55％和21.260 MJ kg ^-1  > HHV> 17.307 MJ kg ^-1，来自所有测试的结果]，以及暴露于松柏中时的碳含量和HHV值。普塔纳[55.20％> C> 46.25％和21.260 MJ kg ^-1  > HHV> 17.699 MJ kg ^-1 ]倾向于降低。

因此，进行严格的烘焙是改善SCB能量特性，同时限制其在存储过程中能量特性损失的好方法。