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Food name Side stream Component group Component Value Unit Description Reference
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
Nuts, unspecified Nut shells Inorganics Calcium oxide (CaO) 15.4 % ash Hazelnut. Extractive matter (alcohol/benzene 1/1) 3.3%; cellulose etc. extractive-free ECN Phyllis 2
Coffee Coffee husk Inorganics Calcium oxide (CaO) 10.7 % ash ECN Phyllis 2
Rice Rice husk Inorganics Calcium oxide (CaO) 1.5 % Combustion ashes. Ash from the baghouse Combustion behaviour of rice husk in a bubbling fluidised bed
Coffee Coffee husk Inorganics Calcium oxide (CaO) 9.8 % ash Parchment ECN Phyllis 2
Rice Rice husk Inorganics Calcium oxide (CaO) 1.4 % Combustion ashes. Ash from the cyclones Combustion behaviour of rice husk in a bubbling fluidised bed
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