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Food name Side stream Component group Component Value Unit Description Reference
Tomatoes Tomato plant Waste compounds Heating value, high 1.55 MJ/kg 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. Erroneous data for ash metal content corrected after consultation with authors. ECN Phyllis 2
Nuts, unspecified Nut hulls Waste compounds Heating value, high 18.16 MJ/kg Almond, shells (hulls). Ash type: 600 Degree Celcius ECN Phyllis 2
Nuts, unspecified Nut shells Waste compounds Heating value, high 17.55 MJ/kg Almond ECN Phyllis 2
Cacao/cocoa Cacao shells Waste compounds Heating value, high 16.01 MJ/kg ECN Phyllis 2
Nuts, unspecified Nut shells Waste compounds Heating value, high 18.8 MJ/kg Almond. Extractive matter (alcohol/benzene 1/1) 2.7%; cellulose etc. extractive-free ECN Phyllis 2
Grape Grape oil cake Waste compounds Heating value, high 22 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, high 17.2 MJ/kg ECN Phyllis 2
Barley Malted barley germs Waste compounds Heating value, high 18.82 MJ/kg d.b. NOSHAN
Nuts, unspecified Nut seedcoat Waste compounds Heating value, high 19.3 MJ/kg Hazelnut. Biochemical composition on extractive free basis. Concentration of extractives: 19.6% (obtained with extraction with alcohol/benzene) ECN Phyllis 2
Tomatoes Tomato cake Waste compounds Heating value, high 23 MJ/kg d.b. Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
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