Food
| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| Cucumber | Cucumber plant | Waste compounds | Fluid temperature | 1650 | °C | ECN Phyllis 2 | |
| Pepper | Pepper plant | Waste compounds | Fluid 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 |
| Tomatoes | Tomato plant | Waste compounds | Fluid 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. Erroneous data for ash metal content corrected after consultation with authors. | ECN Phyllis 2 |
| Nuts, unspecified | Nut hulls | Waste compounds | Fluid temperature | 1350 | °C | Almond, shells (hulls). Ash fusion temperatures according to ASTM D-1857 | ECN Phyllis 2 |
| Nuts, unspecified | Nut hulls | Waste compounds | Fluid temperature | 1440 | °C | Almond, shells (hulls). Ash type: grinding, 60 mesh, 14 hours at 575 degC. Ash fusion temperatures according to ASTM D-1857 | ECN Phyllis 2 |
| Cacao/cocoa | Cacao | Waste compounds | Fluid temperature | 1170 | °C | Ash type: 815 degC | ECN Phyllis 2 |
| Coconut | Coconut fibre dust | Waste compounds | Fluid temperature | 1170 | °C | Coir. Devolatilisation occurs between 330 and 600°C, maximum rate at 350°C | ECN Phyllis 2 |
| Olive | Olive | Waste compounds | Fluid temperature | 1480 | °C | Ash type: grinding, 60 mesh, 14 hours at 575 degC. Ash fusion temperatures according to ASTM D-1857 | ECN Phyllis 2 |
| Olive | Olive flesh | Waste compounds | Fluid temperature | 1200 | °C | Ash type: 550 degC. Same data in: Energy & Fuels 19 (2005) 825-832 | ECN Phyllis 2 |
| Coffee | Coffee husk | Waste compounds | Fluid temperature | 1020 | °C | ECN Phyllis 2 |