Food
| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| Olive | Olive | Proximates | Ash | 1.88 | % | ECN Phyllis 2 | |
| Olive | Olive cake | Proximates | Ash | 10.2 | % | ECN Phyllis 2 | |
| Olive | Olive husk | Proximates | Ash | 4 | % | Biochemical composition on extractive free basis. Concentration of extractives: 8.1% (obtained with extraction with alcohol/benzene) | ECN Phyllis 2 |
| Olive | Olive husk | Proximates | Ash | 5 | % | Ash type: 815°C | ECN Phyllis 2 |
| Olive | Olive pits | Proximates | Ash | 1.62 | % | Ash type: ASTM D1102; 600C ASTM D 1102, 600 Degree Celcius | ECN Phyllis 2 |
| Olive | Olive pits | Proximates | Ash | 3.16 | % | ECN Phyllis 2 | |
| Olive | Olive pits | Proximates | Ash | 3.2 | % | ECN Phyllis 2 | |
| Olive | Olive pits | Proximates | Ash | 0.42 | % | S-N2 = 0,6 m2/g; S-CO2 = 53 m2/g; see for char 1825, 1826 and 1827 | ECN Phyllis 2 |
| Olive | Olive residue | Proximates | Ash | 5 | % | Oily refuse from olive processing | ECN Phyllis 2 |
| Olive | Olive residue | Proximates | Ash | 13.95 | % | Orujillo, produced and collected in Andalusia, Spain, sample 1 | ECN Phyllis 2 |