Food
| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| Rice | Rice husk | Inorganics | Calcium oxide (CaO) | 1.3 | % | Combustion ashes. Ash from the cyclones | Combustion behaviour of rice husk in a bubbling fluidised bed |
| Sugar beet | Sugar beet | Inorganics | Calcium oxide (CaO) | 37 | % ash | ECN Phyllis 2 | |
| Courgette | Courgette plant | Inorganics | Calcium oxide (CaO) | 20.67 | % ash | ECN Phyllis 2 | |
| Tomatoes | Tomato plant | Inorganics | Calcium oxide (CaO) | 24.74 | % 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 | Calcium oxide (CaO) | 4 | % ash | Residue from wine production, pyrolysis in packed bed (280-530°C deg C radial profile) | ECN Phyllis 2 |
| Olive | Olive | Inorganics | Calcium oxide (CaO) | 25.89 | % ash | Ash type: grinding, 60 mesh, 14 hours at 575 degC. Ash fusion temperatures according to ASTM D-1857 | ECN Phyllis 2 |
| Nuts, unspecified | Nut hulls | Inorganics | Calcium oxide (CaO) | 8.39 | % ash | Almond, shells (hulls) | ECN Phyllis 2 |
| Olive | Olive residue | Inorganics | Calcium oxide (CaO) | 6.49 | % ash | Orujillo, produced and collected in Andalusia, Spain, sample 1 | ECN Phyllis 2 |
| Nuts, unspecified | Nut hulls | Inorganics | Calcium oxide (CaO) | 12.27 | % 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 | Calcium oxide (CaO) | 22.89 | % ash | Fraction > 1mm, leached. Ash does not sinter between 750°C and 900°C | ECN Phyllis 2 |