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Food name Side stream Component group Component Value Unit Description Reference
Courgette Courgette plant Inorganics Hydrogen 0.26 % ECN Phyllis 2
Grape Grape marc Inorganics Hydrogen 5.73 % d.b. Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
Straw Straw Inorganics Hydrogen 6.04 % ECN Phyllis 2
Cotton Cotton stalk Inorganics Hydrogen 4.58 % d.b. Char oxidation study of sugar cane bagasse, cotton stalk and Pakistani coal under 1% and 3% oxygen concentrations
Tomatoes Tomato plant Inorganics Hydrogen 0.43 % 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. Erroneous data for ash metal content corrected after consultation with authors. ECN Phyllis 2
Grape Grape oil cake Inorganics Hydrogen 5.91 % d.b. Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
Wheat Char from wheat straw Inorganics Hydrogen 2.89 % Pyrolysis in packed bed (280-530°C radial profile) ECN Phyllis 2
Castor Castor seed cake Inorganics Hydrogen 6.5 % m/m Characterization of babassu, canola, castor seed and sunflower residual cakes for use as raw materials for fermentation processes
Nuts, unspecified Nut shells Inorganics Hydrogen 5.05 % Hazelnut. Corylus avellana, sample 4, samples from Trabzon, Turkey ECN Phyllis 2
Apple Apple Inorganics Hydrogen 6.87 % d.b. Whole NOSHAN
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