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Food name Side stream Component group Component Value Unit Description Reference
Rape Rapeseed press cake Inorganics Cadmium <0.01 ppm d.b. NOSHAN
Cabbage Cabbage Inorganics Cadmium <0.01 ppm d.b. NOSHAN
Grape Grape oil cake Inorganics Cadmium 0.23 mg/kg DM Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
Tomatoes Tomato cake Inorganics Cadmium <1 mg/kg DM Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Greenhouse waste Biochar from a blend of greenhouse waste (tomato leaves and stems) and clean wood Inorganics Cadmium 0 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
Grape Grape marc Inorganics Cadmium 0.19 mg/kg DM Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
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
Cacao/cocoa Cacao shells Inorganics Boron 35 mg/kg DM ECN Phyllis 2
Olive Olive mill wastewater Inorganics Boron 5.03 g/m3 Balikesir-Edremit region; process: centrifugal Comparison of physicochemical characteristics and photofermentative hydrogen production potential of wastewaters produced from different olive oil mills in Western-Anatolia, Turkey
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