Food
| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| Tomatoes | Tomato skin | Waste compounds | Volatile content | 87.79 | % d.b. | NOSHAN | |
| Sugar cane | Sugar cane leaves | Waste compounds | Volatile matter | 51.86 | % | Higher heating value given as 16.000-17600 kJ/kg; in Biomass and Bioenergy 13 (1997) 141-146 it is given as 17.430 kJ/kg. The higher value may apply to dry ash-free material. | ECN Phyllis 2 |
| Green waste | Biochar from green waste | Waste compounds | Volatile matter | 9.87 | % | Product from large scale gasification at 670°C | ECN Phyllis 2 |
| Courgette | Courgette plant | Waste compounds | Volatile matter | 4.32 | % | ECN Phyllis 2 | |
| Olive | Char from olive pits | Waste compounds | Volatile matter | 22.14 | % | Char from olive stones at T = 1123 K; S-CO2 = 737 m2/g | ECN Phyllis 2 |
| Tomatoes | Tomato plant | Waste compounds | Volatile matter | 6.91 | % | 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 |
| Straw | Straw | Waste compounds | Volatile matter | 75.92 | % | ECN Phyllis 2 | |
| Nuts, unspecified | Nut shells | Waste compounds | Volatile matter | 70.13 | % | Almond | ECN Phyllis 2 |
| Coconut | Coconut fibre dust | Waste compounds | Volatile matter | 66.58 | % | Devolatilisation occurs between 330 and 600°C, maximum rate at 350°C | ECN Phyllis 2 |
| Nuts, unspecified | Nut shells | Waste compounds | Volatile matter | 69.99 | % | Almond. Fluid ash fusion temperature above 1400°C | ECN Phyllis 2 |