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Food name Side stream Component group Component Value Unit Description Reference
Cabbage Abyssinian cabbage Waste compounds Volatile matter 70.56 % Ash type: 550°C. Fluid ash fusion temperature above 1400°C ECN Phyllis 2
Olive Char from olive pits Waste compounds Volatile matter 22.8 % Char from olive stones at 873 K; S-N2 = 85 m2/g, S-CO2 = 548 m2/g ECN Phyllis 2
Pepper Pepper plant Waste compounds Volatile matter 13.27 % C,H and N determined according to UNE-CEN/TS 15104:2008 EX. S according to ASTM D4239-08, Cl according to ASTM E776-87 ECN Phyllis 2
Peanuts Char from peanut shells Waste compounds Volatile matter 38.8 % Char produced at 850°C ECN Phyllis 2
Olive Olive pits Waste compounds Volatile matter 78.64 % ECN Phyllis 2
Coconut Coconut fibre dust Waste compounds Volatile matter 70.3 % Coir. Devolatilisation occurs between 330 and 600°C, maximum rate at 350°C ECN Phyllis 2
Olive Olive residue Waste compounds Volatile matter 65.7 % Orujillo, produced and collected in Andalusia, Spain, sample 1 ECN Phyllis 2
Nuts, unspecified Nut shells Waste compounds Volatile matter 63.9 % Hazelnut. Corylus avellana, sample 3, samples from Trabzon, Turkey ECN Phyllis 2
Cacao/cocoa Cacao Waste compounds Volatile matter 58.71 % Ash type: ISO 1171 (815 degC) ECN Phyllis 2
Olive Olive cake Waste compounds Volatile matter 66.27 % ECN Phyllis 2
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