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Food name Side stream Component group Component Value Unit Description Reference
Tomatoes Tomato residues, dried Waste compounds Heating value, low 21.3 MJ/kg d.b. Dry Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Mushrooms Mushrooms Waste compounds Heating value, low 18.2 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
Rice Rice husk Waste compounds Heating value, low 14.12 MJ/kg d.b. Variety: Pa Potho Determination of kinetic parameters of rice husks in oxygen using thermogravimetric analysis
Brewer's yeast/grains, unspecified Brewing cake Waste compounds Heating value, low 20.4 MJ/kg d.b. NOSHAN
Potato Potato Waste compounds Heating value, low 15.78 MJ/kg d.b. Selected NOSHAN
Grape Grape peels Waste compounds Heating value, low 18.4 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 husk Waste compounds Heating value, low 15.58 MJ/kg Waste-to-energy possiblities for industrial olive and grape by-products in Extremadura
Nuts, unspecified Nut shells Waste compounds Heating value, low 15.8 MJ/kg Hazelnut. Corylus avellana, sample 3, samples from Trabzon, Turkey ECN Phyllis 2
Cacao/cocoa Cacao Waste compounds Heating value, low 14.6 MJ/kg Ash type: ISO 1171 (815 degC) ECN Phyllis 2
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