Food
| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| Tomatoes | Tomato plant | Inorganics | Sodium oxide (Na2O) | 5.51 | % ash | C,H and N determined according to UNE-CEN/TS 15104:2008 EX. S according to ASTM D4239-08, Cl according to ASTM E776-87. Erroneous data for ash metal content corrected after consultation with authors. | ECN Phyllis 2 |
| Grape | Char from grape residue | Inorganics | Sodium oxide (Na2O) | 3.3 | % ash | Residue from wine production, pyrolysis in packed bed (280-530°C deg C radial profile) | ECN Phyllis 2 |
| Nuts, unspecified | Nut shells | Inorganics | Sodium oxide (Na2O) | 1.6 | % ash | Almond. Extractive matter (alcohol/benzene 1/1) 2.7%; cellulose etc. extractive-free | ECN Phyllis 2 |
| Sugar beet | Sugar beet | Inorganics | Sodium oxide (Na2O) | 3.1 | % ash | ECN Phyllis 2 | |
| Courgette | Courgette plant | Inorganics | Sodium oxide (Na2O) | 0.45 | % ash | ECN Phyllis 2 | |
| Nuts, unspecified | Nut hulls | Inorganics | Sodium oxide (Na2O) | 5.08 | % ash | Almond, shells (hulls). Ash type: grinding, 60 mesh, 14 hours at 575 degC. Ash fusion temperatures according to ASTM D-1857 | ECN Phyllis 2 |
| Olive | Olive kernels | Inorganics | Sodium oxide (Na2O) | 1.44 | % ash | Fraction > 1mm, leached. Ash does not sinter between 750°C and 900°C | ECN Phyllis 2 |
| Nuts, unspecified | Nut shells | Inorganics | Sodium oxide (Na2O) | 1.3 | % ash | Hazelnut. Extractive matter (alcohol/benzene 1/1) 3.3%; cellulose etc. extractive-free | ECN Phyllis 2 |
| Coffee | Coffee husk | Inorganics | Sodium oxide (Na2O) | 0.4 | % ash | ECN Phyllis 2 | |
| Olive | Olive | Inorganics | Sodium oxide (Na2O) | 7.6 | % ash | Ash type: grinding, 60 mesh, 14 hours at 575 degC. Ash fusion temperatures according to ASTM D-1857 | ECN Phyllis 2 |