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Food name Side stream Component group Component Value Unit Description Reference
Nuts, unspecified Nut shells Waste compounds Heating value, high 26.64 MJ/kg Macadamia. Charcoal yield 50.8% at 1 MPa, fixed-C yield 35.9% ECN Phyllis 2
Grape Char from grape residue Waste compounds Heating value, high 24.29 MJ/kg Residue from wine production, pyrolysis in packed bed (280-530°C deg C radial profile) ECN Phyllis 2
Tomatoes Tomato seed Waste compounds Heating value, high 24.5 MJ/kg d.b. Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Pears Pear Waste compounds Heating value, high 17.03 MJ/kg d.b. Whole NOSHAN
Orange Orange peel Waste compounds Heating value, high 17.87 MJ/kg d.b. Orange NOSHAN
Orange Orange skin char Waste compounds Heating value, high 25.55 MJ/kg OrangeCarbonization under N2 for 2 hours at 700°C ECN Phyllis 2
Straw Straw pellets char Waste compounds Heating value, high 17.98 MJ/kg Chinese straw pellets 350 deg C ECN Phyllis 2
Green waste Biochar from greenhouse waste Waste compounds Heating value, high 23.1 MJ/kg 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
Wheat Wheat straw char Waste compounds Heating value, high 25.18 MJ/kg ECN Phyllis 2
Olive Char from olive pits Waste compounds Heating value, high 29.08 MJ/kg Char from olive stones at T = 623 K; S-Co2 = 305 m2/g ECN Phyllis 2
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