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Food name Side stream Component group Component Value Unit Description Reference
Tomatoes Tomato seed Inorganics Hydrogen 8.5 % d.b. Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Sugar beet Sugar beet Inorganics Hydrogen 5.9 % ECN Phyllis 2
Cheese Cheese Inorganics Hydrogen 6.23 % d.b. Soft and hard NOSHAN
Nuts, unspecified Nut shells Inorganics Hydrogen 6 % Almond. Extractive matter (alcohol/benzene 1/1) 2.7%; cellulose etc. extractive-free ECN Phyllis 2
Tomatoes Tomato residues Inorganics Hydrogen 8.3 % d.b. Wet Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Cabbage Abyssinian cabbage Inorganics Hydrogen 5.65 % Ash type: 550°C. Fluid ash fusion temperature above 1400°C ECN Phyllis 2
Olive Olive pomace Inorganics Hydrogen 6.99 % d.b. NOSHAN
Nuts, unspecified Nut hulls Inorganics Hydrogen 5.58 % Almond, shells (hulls). Ash type: 600 Degree Celcius ECN Phyllis 2
Rice Rice husk Inorganics Hydrogen 5.1 % d.b. Variety: Pa Potho Determination of kinetic parameters of rice husks in oxygen using thermogravimetric analysis
Coconut Coconut fibre dust Inorganics Hydrogen 5.05 % Devolatilisation occurs between 330 and 600°C, maximum rate at 350°C ECN Phyllis 2
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