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Food name Side stream Component group Component Value Unit Description Reference
Tomatoes Tomato residues Inorganics Oxygen 29.1 % d.b. Wet Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Sugar cane Sugar cane bagasse Inorganics Oxygen 41.35 % d.b. Char oxidation study of sugar cane bagasse, cotton stalk and Pakistani coal under 1% and 3% oxygen concentrations
Sugar cane Sugar cane bagasse Inorganics Oxygen 43.36 % d.b. Char oxidation study of sugar cane bagasse, cotton stalk and Pakistani coal under 1% and 3% oxygen concentrations
Cotton Cotton stalk Inorganics Oxygen 42.1 % d.b. Char oxidation study of sugar cane bagasse, cotton stalk and Pakistani coal under 1% and 3% oxygen concentrations
Rice Rice husk Inorganics Oxygen 37.5 % d.b. Combustion behaviour of rice husk in a bubbling fluidised bed
Rice Rice husk Inorganics Oxygen 36.56 % d.b. Variety: Lemont LG Determination of kinetic parameters of rice husks in oxygen using thermogravimetric analysis
Rice Rice husk Inorganics Oxygen 33.66 % d.b. Variety: ROK 14 Determination of kinetic parameters of rice husks in oxygen using thermogravimetric analysis
Rice Rice husk Inorganics Oxygen 31.37 % d.b. Variety: CP4 Determination of kinetic parameters of rice husks in oxygen using thermogravimetric analysis
Rice Rice husk Inorganics Oxygen 33.44 % d.b. Variety: Pa Potho Determination of kinetic parameters of rice husks in oxygen using thermogravimetric analysis
Olive Olive husk Inorganics Oxygen 35.41 % Waste-to-energy possiblities for industrial olive and grape by-products in Extremadura
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