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Food name Side stream Component group Component Value Unit Description Reference
Grape Grape stalks Inorganics Oxygen 37.55 % d.b. Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
Olive Olive Inorganics Oxygen 37.82 % ECN Phyllis 2
Olive Olive flesh Inorganics Oxygen 27.48 % Ash type: 550 degC. Same data in: Energy & Fuels 19 (2005) 825-832 ECN Phyllis 2
Grape Grape meal Inorganics Oxygen 35.28 % d.b. Extraction meal Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
Olive Olive husk Inorganics Oxygen 40.51 % Biochemical composition on extractive free basis. Concentration of extractives: 8.1% (obtained with extraction with alcohol/benzene) ECN Phyllis 2
Olive Olive residue Inorganics Oxygen 34.98 % Cakes from olive oil production. Ash type: 550degC. Cl and O-content from S.Arvelakis et.al. Proc. 5th Eur. Conf. on Industrial Furnaces and Boilers, Vol.2,p.163-172. See also ID 1968, 1969 and 1970. Slightly different ash composition reported in Biomass and Bioenergy 22 (2002) 55-69. ECN Phyllis 2
Tomatoes Tomato meal Inorganics Oxygen 31 % d.b. Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Olive Olive pits Inorganics Oxygen 43.48 % ECN Phyllis 2
Coconut Char from coconut shell Inorganics Oxygen 6.04 % Char produced at 750°C ECN Phyllis 2
Coffee Coffee husk Inorganics Oxygen 42.14 % ECN Phyllis 2
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