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Food name Side stream Component group Component Value Unit Description Reference
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
Potato Potato skin Inorganics Chromium 0.22 ppm d.b. NOSHAN
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
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
Olive Olive residue Inorganics Cloride 0.03 % ash Leached. Ash composition from Arvelakis et al., Biomass and Bioenergy 22 (2002) 55-69. ECN Phyllis 2
Olive Olive flesh Inorganics Cloride 1.5 % ash Ash type: 550 degC. Same data in: Energy & Fuels 19 (2005) 825-832 ECN Phyllis 2
170 171 172 173 174 175 176 177 178 179