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Food name Side stream Component group Component Value Unit Description Reference
Olive Olive mill wastewater Inorganics Chromium 1.2 g/m3 Balikesir-Edremit region; process: centrifugal Comparison of physicochemical characteristics and photofermentative hydrogen production potential of wastewaters produced from different olive oil mills in Western-Anatolia, Turkey
Greenhouse waste Biochar from a blend of greenhouse waste (tomato leaves and stems) and clean wood Inorganics Chromium 10 mg/kg DM Biochar produced in the large scale gasifier at ECN, from a blend of greenhouse waste (tomato residues see ID 3517) and clean wood (20 - 80 % in weight), gasification temp. @670°C ECN Phyllis 2
Grape Grape stalks Inorganics Chromium 0.32 mg/kg DM Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
Grape Grape meal Inorganics Chromium 0.39 mg/kg DM Extraction meal Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
Lemon Sweet lemon pulp Inorganics Chromium 6.4 ppm veg/fruit waste Citrus limetta Utilization of fruit and vegetable wastes, FAO
Lettuce Lettuce Inorganics Chromium 5.2 mg/kg DM ECN Phyllis 2
Brussels sprouts Brussels sprouts Inorganics Chromium 1.3 mg/kg DM ECN Phyllis 2
Lettuce Lettuce Inorganics Chromium 2.4 mg/kg DM ECN Phyllis 2
Carrot Carrot Inorganics Chromium 2 mg/kg DM ECN Phyllis 2
Green waste Biochar from greenhouse waste Inorganics Chromium 9 mg/kg DM Pepper residues 600/60/1. Combustion temperature: 600°C, 60 minutes, 1% oxygen. Greenhouse waste biochar produced in the slow pyrolysis unit at ECN from greenhouse residues of pepper ECN Phyllis 2
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