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Food name Side stream Component group Component Value Unit Description Reference
Nuts, unspecified Nut hulls Waste compounds Heating value, high 18.79 MJ/kg Almond, shells (hulls) ECN Phyllis 2
Melon Watermelon plant Waste compounds Heating value, high 1.31 MJ/kg 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
Olive Olive husk Waste compounds Heating value, high 19 MJ/kg Biochemical composition on extractive free basis. Concentration of extractives: 8.1% (obtained with extraction with alcohol/benzene) ECN Phyllis 2
Brewer's yeast/grains, unspecified Beer yeast Waste compounds Heating value, high 19.34 MJ/kg d.b. NOSHAN
Nuts, unspecified Nut shells Waste compounds Heating value, high 19.3 MJ/kg Hazelnut. Biochemical composition on extractive free basis. Concentration of extractives: 4.2% (obtained with extraction with acetone/water) ECN Phyllis 2
Grape Grape stalks Waste compounds Heating value, high 18 MJ/kg d.b. Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
Olive Olive pits Waste compounds Heating value, high 20.3 MJ/kg Ash type: ASTM D1102; 600C ASTM D 1102, 600 Degree Celcius ECN Phyllis 2
Cheese Cheese Waste compounds Heating value, high 27.51 MJ/kg d.b. Soft NOSHAN
Nuts, unspecified Nut shells Waste compounds Heating value, high 17.25 MJ/kg Hazelnut. Corylus avellana, sample 4, samples from Trabzon, Turkey ECN Phyllis 2
Grape Grape meal Waste compounds Heating value, high 20.3 MJ/kg d.b. Extraction meal Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
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