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Food name Side stream Component group Component Value Unit Description Reference
Tomatoes Tomato residues, dried Waste compounds Heating value, high 22.9 MJ/kg d.b. Dry Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Coconut Coconut fibre Waste compounds Heating value, high 18.89 MJ/kg Coir ECN Phyllis 2
Sugar by-products, unspecified Bagasse Waste compounds Heating value, high 18.1 MJ/kg d.b. A techno-economic evaluation of the effects of centralized cellulosic ethanol and co-products refinery options with sugarcane mill clustering
Olive Olive husk Waste compounds Heating value, high 20.78 MJ/kg Extractives 8.1%; compositions and heating values of char and pyrolysis oil in ID = 2264 and 2265 ECN Phyllis 2
Brewer's yeast/grains, unspecified Brewing cake Waste compounds Heating value, high 21.97 MJ/kg d.b. NOSHAN
Olive Olive residue Waste compounds Heating value, high 20.05 MJ/kg Cakes from olive oil production. Ash type: 550degC. Cl and O-content from S.Arvelakis et.al. Proc. 5th Eur. Conf. on Industrial Furnaces and Boilers, Vol.2,p.163-172. See also ID 1968, 1969 and 1970. Slightly different ash composition reported in Biomass and Bioenergy 22 (2002) 55-69. ECN Phyllis 2
Tomatoes Tomato skin Waste compounds Heating value, high 22.22 MJ/kg d.b. NOSHAN
Coffee Coffee husk Waste compounds Heating value, high 14.9 MJ/kg Parchment ECN Phyllis 2
Sugar cane Sugar cane bagasse Waste compounds Heating value, high 30.62 MJ/kg Char. Produced at 530°C by vacuum pyrolysis ECN Phyllis 2
Cherry Cherry pits Waste compounds Heating value, high 21.55 MJ/kg ECN Phyllis 2
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