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Food name Side stream Component group Component Value Unit Description Reference
Courgette Courgette plant Inorganics Iron oxide (Fe2O3) 0.28 % ash ECN Phyllis 2
Nuts, unspecified Nut hulls Inorganics Iron oxide (Fe2O3) 3.77 % ash Almond, shells (hulls). Ash type: grinding, 60 mesh, 14 hours at 575 degC. Ash fusion temperatures according to ASTM D-1857 ECN Phyllis 2
Tomatoes Tomato plant Inorganics Iron oxide (Fe2O3) 0.97 % ash 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
Nuts, unspecified Nut shells Inorganics Iron oxide (Fe2O3) 3.8 % ash Hazelnut. Extractive matter (alcohol/benzene 1/1) 3.3%; cellulose etc. extractive-free ECN Phyllis 2
Nuts, unspecified Nut shells Inorganics Iron oxide (Fe2O3) 2.8 % ash Almond. Extractive matter (alcohol/benzene 1/1) 2.7%; cellulose etc. extractive-free ECN Phyllis 2
Olive Olive Inorganics Iron oxide (Fe2O3) 2.2 % ash Ash type: grinding, 60 mesh, 14 hours at 575 degC. Ash fusion temperatures according to ASTM D-1857 ECN Phyllis 2
Nuts, unspecified Nut hulls Inorganics Iron oxide (Fe2O3) 0.92 % ash Almond, shells (hulls) ECN Phyllis 2
Olive Olive residue Inorganics Iron oxide (Fe2O3) 2.32 % ash Orujillo, produced and collected in Andalusia, Spain, sample 1 ECN Phyllis 2
Rice Rice husk Inorganics Iron oxide (Fe2O3) 0.71 % Combustion ashes. Ash from the baghouse Combustion behaviour of rice husk in a bubbling fluidised bed
Coffee Coffee husk Inorganics Iron oxide (Fe2O3) 2.2 % ash ECN Phyllis 2
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