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Food name Side stream Component group Component Value Unit Description Reference
Food, unspecified Food leftovers Proximates Nitrogen, total Kjeldahl 6.45 g/kg Food waste obtained from collection rounds in Forssa, Finland Valorgas D2.1: Compositional analysis of food waste from study sites in geographically distinct regions of Europe
Olive Olive residue Proximates Nitrogen, total 1.29 g/100g Orujillo, produced and collected in Andalusia, Spain, sample 2 ECN Phyllis 2
Olive Olive Proximates Nitrogen, total 0.44 g/100g ECN Phyllis 2
Olive Olive flesh Proximates Nitrogen, total 1.2 g/100g Ash type: 550 degC. Same data in: Energy & Fuels 19 (2005) 825-832 ECN Phyllis 2
Olive Olive husk Proximates Nitrogen, total 0.5 g/100g Extractive matter (alcohol/benzen 1/1) 9.4%; cellulose etc. extractive-free ECN Phyllis 2
Olive Olive residue Proximates Nitrogen, total 1.29 g/100g 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
Olive Olive pits Proximates Nitrogen, total 2.21 g/100g ECN Phyllis 2
Nuts, unspecified Nut shells Proximates Nitrogen, total 1.6 g/100g Hazelnut. Extractive matter (alcohol/benzene 1/1) 3.3%; cellulose etc. extractive-free ECN Phyllis 2
Grapefruit Grapefruit skin char Proximates Nitrogen, total 1.45 g/100g GrapefuitChar produced at 700°C from grapefruit skin ECN Phyllis 2
Nuts, unspecified Nut shells Proximates Nitrogen, total 0.63 g/100g Pistachio ECN Phyllis 2
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