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Food name Side stream Component group Component Value Unit Description Reference
Olive Olive husk Waste compounds Heating value, low 19.44 MJ/kg Extractive matter (alcohol/benzen 1/1) 9.4%; cellulose etc. extractive-free ECN Phyllis 2
Coconut Coconut fibre dust Waste compounds Heating value, low 18.95 MJ/kg Devolatilisation occurs between 330 and 600°C, maximum rate at 350°C ECN Phyllis 2
Nuts, unspecified Nut hulls Waste compounds Heating value, low 17.8 MJ/kg Almond, shells (hulls) ECN Phyllis 2
Prunes Prune pits Waste compounds Heating value, low 11.57 MJ/kg ECN Phyllis 2
Tomatoes Tomato peel Waste compounds Heating value, low 21.9 MJ/kg d.b. Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Olive Olive waste Waste compounds Heating value, low 15.26 MJ/kg Country: Spain ECN Phyllis 2
Apple Apple pomace Waste compounds Heating value, low 16.96 MJ/kg d.b. NOSHAN
Lemon Lemon pellets Waste compounds Heating value, low 13.12 MJ/kg Lemon. Ash type: 815°C ECN Phyllis 2
Tomatoes Tomato residues, dried Waste compounds Heating value, low 21.3 MJ/kg d.b. Dry Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Olive Olive residue Waste compounds Heating value, low 18.7 MJ/kg 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
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