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Food name Side stream Component group Component Value Unit Description Reference
Grape Grape stalks Waste compounds Heating value, low 16.8 MJ/kg d.b. Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
Olive Olive pits Waste compounds Heating value, low 20.03 MJ/kg ECN Phyllis 2
Nuts, unspecified Nut shells Waste compounds Heating value, low 17.97 MJ/kg Pistachio ECN Phyllis 2
Grape Grape meal Waste compounds Heating value, low 19.1 MJ/kg d.b. Extraction meal Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
Olive Olive residue Waste compounds Heating value, low 16.65 MJ/kg Orujillo, produced and collected in Andalusia, Spain, sample 1 ECN Phyllis 2
Cotton Cottonseed husks Waste compounds Heating value, low 15.56 MJ/kg Israel ECN Phyllis 2
Tomatoes Tomato meal Waste compounds Heating value, low 18.8 MJ/kg d.b. Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Olive Olive kernels Waste compounds Heating value, low 17.82 MJ/kg Fraction > 1mm, leached. Ash does not sinter between 750°C and 900°C ECN Phyllis 2
Hop Hops Waste compounds Heating value, low 16.81 MJ/kg d.b. NOSHAN
Rice Rice husk Waste compounds Heating value, higher 4053 kcal/kg Before soaking pre-treatment A detailed study of the effects of pyrolysis temperature and feedstock particle size on the preparation of nanosilica from rice husk
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