Food
Side stream
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Food name Side stream Component group Component Value Unit Description Reference
Tomatoes Tomato peel Waste compounds Heating value, net 20.6 MJ/kg Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Tomatoes Tomato residues, dried Waste compounds Heating value, net 19.6 MJ/kg Dry Analysis of the characteristics of the tomato manufacturing residues finalized to the 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
Tomatoes Tomato seed Waste compounds Heating value, net 20.8 MJ/kg Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Tomatoes Tomato residues Waste compounds Heating value, net 4.2 MJ/kg Wet Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Grape Grape seeds Waste compounds Heating value, net 9.8 MJ/kg Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
Grape Grape oil cake Waste compounds Heating value, net 19.9 MJ/kg Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
Tomatoes Tomato cake Waste compounds Heating value, net 20.5 MJ/kg Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
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
Wheat Char from wheat straw Waste compounds Heating value, low 15.26 MJ/kg Char from fluid bed gasifier ECN Phyllis 2