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Food name Side stream Component group Component Value Unit Description Reference
Grape Grape seeds Waste compounds Heating value, high 21.29 MJ/kg ECN Phyllis 2
Coconut Coconut fibre dust Waste compounds Heating value, high 18.2 MJ/kg Coir. Devolatilisation occurs between 330 and 600°C, maximum rate at 350°C ECN Phyllis 2
Brewer's yeast/grains, unspecified Beer yeast Waste compounds Heating value, high 19.34 MJ/kg d.b. NOSHAN
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
Coffee Coffee husk Waste compounds Heating value, high 18.93 MJ/kg ECN Phyllis 2
Olive Olive husk Waste compounds Heating value, high 20.9 MJ/kg Extractive matter (alcohol/benzen 1/1) 9.4%; cellulose etc. extractive-free 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
Nuts, unspecified Nut hulls Waste compounds Heating value, high 19.07 MJ/kg Almond, shells (hulls) ECN Phyllis 2
Olive Olive residue Waste compounds Heating value, high 16.99 MJ/kg Orujillo, produced and collected in Andalusia, Spain, sample 2 ECN Phyllis 2
Nuts, unspecified Nut shells Waste compounds Heating value, high 17.49 MJ/kg Hazelnut. Corylus avellana, sample 2, samples from Trabzon, Turkey ECN Phyllis 2
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