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Food name Side stream Component group Component Value Unit Description Reference
Rice Rice husk Waste compounds Heating value, higher 4053 kcal/kg Before soaking pre-treatment A detailed study of the effects of pyrolysis temperature and feedstock particle size on the preparation of nanosilica from rice husk
Rice Rice husk, dried Waste compounds Heating value, higher 3992 kcal/kg Soaked rice husks, dried A detailed study of the effects of pyrolysis temperature and feedstock particle size on the preparation of nanosilica from rice husk
Apple Apple pomace Waste compounds Heating value, low 16.96 MJ/kg d.b. NOSHAN
Orange Orange peel Waste compounds Heating value, low 16.55 MJ/kg d.b. Orange NOSHAN
Cheese Whey Waste compounds Heating value, low 15.56 MJ/kg d.b. Milk NOSHAN
Hop Hops Waste compounds Heating value, low 16.81 MJ/kg d.b. NOSHAN
Sugar by-products, unspecified Bagasse Waste compounds Heating value, low 7.2 MJ/kg d.b. A techno-economic evaluation of the effects of centralized cellulosic ethanol and co-products refinery options with sugarcane mill clustering
Sugar by-products, unspecified Trash Waste compounds Heating value, low 13.3 MJ/kg d.b. A techno-economic evaluation of the effects of centralized cellulosic ethanol and co-products refinery options with sugarcane mill clustering
Grape Grape marc Waste compounds Heating value, low 20.1 MJ/kg d.b. Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
Grape Grape stalks Waste compounds Heating value, low 16.8 MJ/kg d.b. Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
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