Food
| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| Nuts, unspecified | Nut hulls | Inorganics | Chlorine | 200 | mg/kg | Almond, shells (hulls) | ECN Phyllis 2 |
| Melon | Melon plant | Inorganics | Chlorine | 797.9 | mg/kg | 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 | ECN Phyllis 2 |
| Green waste | Biochar from greenhouse waste | Inorganics | Chlorine | 27431.6 | mg/kg | Pepper residues 600/60/0. Combustion temperature: 600°C, 60 minutes, 0% oxygen. Greenhouse waste biochar produced in the slow pyrolysis unit at ECN from greenhouse residues of pepper | ECN Phyllis 2 |
| Olive | Olive residue | Inorganics | Chlorine | 1701 | mg/kg | Cakes from olive oil production. Ash type: 550degC. Cl and O-content from S.Arvelakis et.al. Proc. 5th Eur. Conf. on Industrial Furnaces and Boilers, Vol.2,p.163-172. See also ID 1968, 1969 and 1970. Slightly different ash composition reported in Biomass and Bioenergy 22 (2002) 55-69. | ECN Phyllis 2 |
| Olive | Olive cake | Inorganics | Chlorine | 1872 | mg/kg | ECN Phyllis 2 | |
| Millet | Millet husk | Inorganics | Chlorine | 273 | mg/kg | ECN Phyllis 2 | |
| Olive | Olive residue | Inorganics | Chlorine | 2597.5 | mg/kg | Orujillo, produced and collected in Andalusia, Spain, sample 1 | ECN Phyllis 2 |
| Olive | Olive residue | Inorganics | Chlorine | 2670.7 | mg/kg | ECN Phyllis 2 | |
| Coconut | Coconut fibre dust | Inorganics | Chlorine | 2800 | mg/kg | Devolatilisation occurs between 330 and 600°C, maximum rate at 350°C | ECN Phyllis 2 |
| Algae | Spiruline | Inorganics | Chlorine | 1.4 | g/kg DM | Dried, Arthrospira spp. | Feedipedia |