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Food name Side stream Component group Component Value Unit Description Reference
Courgette Courgette plant Waste compounds Softening or spherical temperature 1553 °C ECN Phyllis 2
Nuts, unspecified Nut shells Waste compounds Softening or spherical temperature 1450 °C Hazelnut. Proximate analyses and calorific value according to ASTM standards. Extractives according to ASTM D 1105, lignin Van Soest, alpha cellulose (22.9%) TAPPI T203 om-88. Holocellulose 38.6%. Ash type: 600°C according to ASTM E 1755. Ash melting according to DIN 51730. Ash contains 1.59% ZnO and 0.29% SnO. ECN Phyllis 2
Sugar beet Sugar beet Waste compounds Softening or spherical temperature 1200 °C ECN Phyllis 2
Cucumber Cucumber plant Waste compounds Softening or spherical temperature 1650 °C ECN Phyllis 2
Olive Olive flesh Waste compounds Softening or spherical temperature 1170 °C Ash type: 550 degC. Same data in: Energy & Fuels 19 (2005) 825-832 ECN Phyllis 2
Aubergine Aubergine plant Waste compounds Softening or spherical temperature 1650 °C ECN Phyllis 2
Pepper Pepper plant Waste compounds Softening or spherical temperature 1650 °C 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
Rape Rape Waste compounds Solids (volatile) conversion 89.1 % Brassica napus, growth stage: tops Cropgen database
Wheat Wheat grain Waste compounds Solids (volatile) conversion 25 % Cropgen database
Cauliflower Cauliflower leaves Waste compounds Solids (volatile) conversion 56.9 % Brassica Oleracea var. Botrytis Cropgen database
148 149 150 151 152 153 154 155 156 157