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Food name Side stream Component group Component Value Unit Description Reference
Tomatoes Tomato skin Inorganics Cadmium 0.45 ppm d.b. NOSHAN
Apple Apple Inorganics Cadmium <0.01 ppm d.b. Whole NOSHAN
Pears Pear Inorganics Cadmium <0.01 ppm d.b. Whole NOSHAN
Yoghurt Yoghurt Inorganics Cadmium <0.01 ppm d.b. NOSHAN
Sugar beet Sugar beet leaves Inorganics Cadmium 0.42 ppm Beta vulgaris Utilization of fruit and vegetable wastes, FAO
Food, unspecified Food leftovers Inorganics Cadmium <0.25 mg/kg Domestic food waste (UK) Trace element requirements for stable food waste digestion at elevated ammonia concentrations
Green waste Biochar from greenhouse waste Inorganics Bromine 74.1 mg/kg Pepper residues 600/60/0. Combustion temperature: 600°C, 60 minutes, 0% oxygen. Greenhouse waste biochar produced in the slow pyrolysis unit at ECN from greenhouse residues of pepper ECN Phyllis 2
Straw Straw Inorganics Bromine 0 mg/kg ECN Phyllis 2
Greenhouse waste Biochar from a blend of greenhouse waste (tomato leaves and stems) and clean wood Inorganics Boron 130 mg/kg DM Biochar produced in the large scale gasifier at ECN, from a blend of greenhouse waste (tomato residues see ID 3517) and clean wood (20 - 80 % in weight), gasification temp. @670°C ECN Phyllis 2
Bamboo Biochar from bamboo stems Inorganics Boron 87 mg/kg DM Bambusa vulgaris. Biochar produced at ECN, pyrolysed slowly at 400°C for 60 min in an auger type (screw) pyrolyser (Pyromaat) ECN Phyllis 2
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