Food
| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| Potato | Potato skin | Inorganics | Barium | 2 | ppm d.b. | NOSHAN | |
| Rape | Rapeseed press cake | Inorganics | Barium | 6.85 | ppm d.b. | NOSHAN | |
| Cabbage | Cabbage | Inorganics | Barium | 8.75 | ppm d.b. | Sour | NOSHAN |
| Sugar beet | Sugar beet, dried | Inorganics | Barium | 29.97 | ppm d.b. | Flakes | NOSHAN |
| Tomatoes | Tomato skin | Inorganics | Barium | 2.7 | ppm d.b. | NOSHAN | |
| Apple | Apple | Inorganics | Barium | 0.6 | ppm d.b. | Whole | NOSHAN |
| Pears | Pear | Inorganics | Barium | 1.39 | ppm d.b. | Whole | NOSHAN |
| Yoghurt | Yoghurt | Inorganics | Barium | 0.21 | ppm d.b. | NOSHAN | |
| Green waste | Biochar from greenhouse waste | Inorganics | Barium | 30.1 | mg/kg DM | 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 |
| Green waste | Biochar from greenhouse waste | Inorganics | Barium | 26 | mg/kg DM | Pepper residues 600/60/1. Combustion temperature: 600°C, 60 minutes, 1% oxygen. Greenhouse waste biochar produced in the slow pyrolysis unit at ECN from greenhouse residues of pepper | ECN Phyllis 2 |