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Food name Side stream Component group Component Value Unit Description Reference
Pepper Pepper plant Waste compounds Hemisphere temperature 1650 °C C,H and N determined according to UNE-CEN/TS 15104:2008 EX. S according to ASTM D4239-08, Cl according to ASTM E776-87 ECN Phyllis 2
Tomatoes Tomato plant Waste compounds Hemisphere temperature 1650 °C C,H and N determined according to UNE-CEN/TS 15104:2008 EX. S according to ASTM D4239-08, Cl according to ASTM E776-87. Erroneous data for ash metal content corrected after consultation with authors. ECN Phyllis 2
Nuts, unspecified Nut shells Waste compounds Hemisphere temperature 860 °C Almond. Fluid ash fusion temperature above 1400°C ECN Phyllis 2
Cacao/cocoa Cacao Waste compounds Hemisphere temperature 1150 °C Ash type: 815 degC ECN Phyllis 2
Olive Olive flesh Waste compounds Hemisphere temperature 1190 °C Ash type: 550 degC. Same data in: Energy & Fuels 19 (2005) 825-832 ECN Phyllis 2
Cotton Cottonseed husks Waste compounds Hemisphere temperature 1400 °C Israel ECN Phyllis 2
Millet Millet husk Waste compounds Hemisphere temperature 1370 °C ECN Phyllis 2
Grape Grape marc Waste compounds Heating value, net 7 MJ/kg Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
Grape Grape stalks Waste compounds Heating value, net 3.5 MJ/kg Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
Grape Grape peels Waste compounds Heating value, net 5.7 MJ/kg Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
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