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Food name Side stream Component group Component Value Unit Description Reference
Babassu Babassu cake Inorganics Carbon 45.5 % m/m Characterization of babassu, canola, castor seed and sunflower residual cakes for use as raw materials for fermentation processes
Coconut Coconut fibre dust Inorganics Carbon 47.17 % Coir. Devolatilisation occurs between 330 and 600°C, maximum rate at 350°C ECN Phyllis 2
Sugar beet Sugar beet, dried Inorganics Carbon 45.01 % d.b. Flakes NOSHAN
Nuts, unspecified Nut hulls Inorganics Carbon 45.88 % Almond, shells (hulls). Ash type: 600 Degree Celcius ECN Phyllis 2
Sunflower Sunflower extracted bagasse Inorganics Carbon 53.2 wt% daf Characterization of the pyrolysis oil produced in the slow pyrolysis of sunflower-extracted bagasse
Nuts, unspecified Nut shells Inorganics Carbon 40.94 % Hazelnut. Corylus avellana, sample 2, samples from Trabzon, Turkey ECN Phyllis 2
Food, unspecified Food leftovers Inorganics Carbon 47.2 % total solids Food waste obtained from collection rounds in Treviso, Italy Valorgas D2.1: Compositional analysis of food waste from study sites in geographically distinct regions of Europe
Rice Rice husk Inorganics Carbon 2.5 % Combustion ashes. Ash from the cyclones Combustion behaviour of rice husk in a bubbling fluidised bed
Olive Olive pits Inorganics Carbon 49.59 % Pitten. Country: Spain ECN Phyllis 2
Olive Olive stones Inorganics Carbon 90.8 % Vacuum carbonization solid product Conversion of olive wastes to volatiles and carbon adsorbents
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