Food
| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| 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 |
| 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 | |
| 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 |
| Nuts, unspecified | Nut shells | Inorganics | Calcium oxide (CaO) | 10.5 | % ash | Almond. Extractive matter (alcohol/benzene 1/1) 2.7%; cellulose etc. extractive-free | 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 |