Food
| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| Greenhouse waste | Biochar from a blend of greenhouse waste (tomato leaves and stems) and clean wood | Proximates | Ash content at 550°C | 27.46 | % | 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 |
| Green waste | Biochar from greenhouse waste | Proximates | Ash content at 550°C | 24.47 | % | 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 |
| Olive | Olive residue | Proximates | Ash content at 550°C | 7.66 | % | ECN Phyllis 2 | |
| Olive | Olive pits | Proximates | Ash content at 550°C | 3 | % | Pitten. Country: Spain | ECN Phyllis 2 |
| Bamboo | Biochar from bamboo stems | Proximates | Ash content at 550°C | 12.05 | % | Bambusa vulgaris. Biochar produced at ECN, pyrolysed slowly at 400°C for 60 min in an auger type (screw) pyrolyser (Pyromaat) | ECN Phyllis 2 |
| Green waste | Biochar from greenhouse waste | Proximates | Ash content at 550°C | 22.91 | % | 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 |
| Millet | Millet husk | Proximates | Ash content at 550°C | 8.1 | % | ECN Phyllis 2 | |
| Olive | Olive residue | Proximates | Ash content at 550°C | 7.58 | % | ECN Phyllis 2 | |
| Green waste | Biochar from green waste | Proximates | Ash content at 550°C | 12.29 | % | Product from large scale gasification at 670°C | ECN Phyllis 2 |
| Green waste | Biochar from greenhouse waste | Proximates | Ash content at 550°C | 33.14 | % | Pepper residues under gasification. Combustion temperature: 670°C, gasification biochar from greenhouse residues of pepper | ECN Phyllis 2 |