Food
| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| Tomatoes | Tomato skin | Inorganics | Strontium | 3.88 | ppm d.b. | NOSHAN | |
| Cheese | Cheese | Inorganics | Strontium | 2.62 | ppm d.b. | Soft and hard | NOSHAN |
| Olive | Olive residue | Inorganics | Sodium oxide (Na2O) | 2.08 | % ash | Orujillo, produced and collected in Andalusia, Spain, sample 2 | ECN Phyllis 2 |
| Nuts, unspecified | Nut hulls | Inorganics | Sodium oxide (Na2O) | 2.62 | % ash | Almond, shells (hulls) | ECN Phyllis 2 |
| Olive | Olive residue | Inorganics | Sodium oxide (Na2O) | 8.9 | % ash | 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 |
| Nuts, unspecified | Nut shells | Inorganics | Sodium oxide (Na2O) | 0 | % ash | Hazelnut. Proximate analyses and calorific value according to ASTM standards. Extractives according to ASTM D 1105, lignin Van Soest, alpha cellulose (22.9%) TAPPI T203 om-88. Holocellulose 38.6%. Ash type: 600°C according to ASTM E 1755. Ash melting according to DIN 51730. Ash contains 1.59% ZnO and 0.29% SnO. | ECN Phyllis 2 |
| Nuts, unspecified | Nut shells | Inorganics | Sodium oxide (Na2O) | 3.68 | % ash | Pistachio | ECN Phyllis 2 |
| Olive | Olive cake | Inorganics | Sodium oxide (Na2O) | 1 | % ash | ECN Phyllis 2 | |
| Nuts, unspecified | Nut hulls | Inorganics | Sodium oxide (Na2O) | 5.86 | % ash | Almond, shells (hulls). Ash fusion temperatures according to ASTM D-1857 | ECN Phyllis 2 |
| Rice | Rice husk | Inorganics | Sodium oxide (Na2O) | 0.09 | % | Combustion ashes. Ash from the bottom of the combustor | Combustion behaviour of rice husk in a bubbling fluidised bed |