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Food name Side stream Component group Component Value Unit Description Reference
Olive Olive pits Waste compounds Heating value, high 18.1 MJ/kg S-N2 = 0,6 m2/g; S-CO2 = 53 m2/g; see for char 1825, 1826 and 1827 ECN Phyllis 2
Grape Grape pomace Waste compounds Heating value, high 20.71 MJ/kg d.b. NOSHAN
Nuts, unspecified Nut shells Waste compounds Heating value, high 16.14 MJ/kg 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
Tomatoes Tomato seed Waste compounds Heating value, high 24.5 MJ/kg d.b. Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Coconut Coconut shell Waste compounds Heating value, high 18.2 MJ/kg ECN Phyllis 2
Orange Orange peel Waste compounds Heating value, high 17.87 MJ/kg d.b. Orange NOSHAN
Olive Olive Waste compounds Heating value, high 21.34 MJ/kg ECN Phyllis 2
Tomatoes Tomato residues Waste compounds Heating value, high 24 MJ/kg d.b. Wet Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Olive Olive flesh Waste compounds Heating value, high 17.53 MJ/kg Ash type: 550 degC. Same data in: Energy & Fuels 19 (2005) 825-832 ECN Phyllis 2
Rape Rapeseed press cake Waste compounds Heating value, high 20.81 MJ/kg d.b. NOSHAN
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