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Food name Side stream Component group Component Value Unit Description Reference
Olive Olive husk Waste compounds Volatile matter 82 % Waste-to-energy possiblities for industrial olive and grape by-products in Extremadura
Olive Olive mill wastewater Waste compounds Volatile matter 78.17 % Waste-to-energy possiblities for industrial olive and grape by-products in Extremadura
Grape Grape waste Waste compounds Volatile matter 62.51 % Waste-to-energy possiblities for industrial olive and grape by-products in Extremadura
Coconut Char from coconut shell Waste compounds Volatile matter 9.93 % Char produced at 750°C ECN Phyllis 2
Sugar cane Sugar cane bagasse Waste compounds Volatile matter 15.4 % Char. Produced at 530°C by vacuum pyrolysis ECN Phyllis 2
Grapefruit Grapefruit skin char Waste compounds Volatile matter 13.6 % GrapefuitChar produced at 700°C from grapefruit skin ECN Phyllis 2
Poultry Pyrolysis char from skimmings poultry processing Waste compounds Volatile matter 10.07 % 600°C pyrolysis ECN Phyllis 2
Green waste Biochar from green waste Waste compounds Volatile matter 9.87 % Product from large scale gasification at 670°C ECN Phyllis 2
Green waste Biochar from greenhouse waste Waste compounds Volatile matter 12.68 % 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 Char from olive pits Waste compounds Volatile matter 44.32 % Char from olive stones at T = 623 K; S-Co2 = 305 m2/g ECN Phyllis 2
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