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Food name Side stream Component group Component Value Unit Description Reference
Nuts, unspecified Nut hulls Waste compounds Heating value, low 17.77 MJ/kg Almond, shells (hulls) ECN Phyllis 2
Nuts, unspecified Nut shells Waste compounds Heating value, low 14.7 MJ/kg Hazelnut. Proximate analyses and calorific value according to ASTM standards. Extractives according to ASTM D 1105, lignin Van Soest, alpha cellulose (22.9%) TAPPI T203 om-88. Holocellulose 38.6%. Ash type: 600°C according to ASTM E 1755. Ash melting according to DIN 51730. Ash contains 1.59% ZnO and 0.29% SnO. ECN Phyllis 2
Cacao/cocoa Cacao shells Waste compounds Heating value, low 15.68 MJ/kg Report JOU2-CT93-0397; data from K. Lassing, E. Olsson and L. Waldheim, TPS ECN Phyllis 2
Cheese Whey Waste compounds Heating value, low 15.56 MJ/kg d.b. Milk NOSHAN
Millet Millet husk Waste compounds Heating value, low 16.08 MJ/kg ECN Phyllis 2
Apple Apple cake Waste compounds Heating value, low 16.47 MJ/kg d.b. NOSHAN
Coffee Coffee husk Waste compounds Heating value, low 17.56 MJ/kg ECN Phyllis 2
Grape Grape marc Waste compounds Heating value, low 20.1 MJ/kg d.b. Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
Nuts, unspecified Nut shells Waste compounds Heating value, low 16.76 MJ/kg Pistachio. California residues collected from producers for MFC trials ECN Phyllis 2
Grape Grape oil cake Waste compounds Heating value, low 20.8 MJ/kg d.b. Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
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