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Food name Side stream Component group Component Value Unit Description Reference
Coffee Coffee husk Waste compounds Fluid temperature 1020 °C ECN Phyllis 2
Aubergine Aubergine 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
Cacao/cocoa Cacao Waste compounds Fluid temperature 1170 °C Ash type: 815 degC ECN Phyllis 2
Cotton Cottonseed husks Waste compounds Fluid temperature 1400 °C Israel ECN Phyllis 2
Bean Bean plant Waste compounds Fluid temperature 1650 °C 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
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
Courgette Courgette plant Waste compounds Fluid temperature 1650 °C ECN Phyllis 2
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