Browse
Food
Side stream
Comp. group
Component
Search
For specific data
Export
Displayed results
Food name Side stream Component group Component Value Unit Description Reference
Potato Potato skin Inorganics Chromium 0.22 ppm d.b. NOSHAN
Tomatoes Tomato skin Inorganics Chromium 0.47 ppm d.b. NOSHAN
Sugar beet Sugar beet leaves Inorganics Chromium 3.5 ppm Beta vulgaris Utilization of fruit and vegetable wastes, FAO
Grape Grape marc Inorganics Chromium 0.91 mg/kg DM Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
Grape Grape oil cake Inorganics Chromium 0.78 mg/kg DM Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
Tomatoes Tomato cake Inorganics Chromium 1.8 mg/kg DM Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Olive Olive mill wastewater Inorganics Chromium 2.5 g/m3 Balikesir-Burhaniye region; process: centrifugal Comparison of physicochemical characteristics and photofermentative hydrogen production potential of wastewaters produced from different olive oil mills in Western-Anatolia, Turkey
Sugar cane Sugar cane bagasse Inorganics Chromium 2.4 mg/kg DM Char. Produced at 530°C by vacuum pyrolysis ECN Phyllis 2
Carrot Carrot Inorganics Chromium 1.3 mg/kg DM ECN Phyllis 2
Green waste Biochar from greenhouse waste Inorganics Chromium 17 mg/kg DM 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
162 163 164 165 166 167 168 169 170 171