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Food name Side stream Component group Component Value Unit Description Reference
Olive Olive husk Waste compounds Heating value, low 16.05 MJ/kg Ash type: 815°C ECN Phyllis 2
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
Nuts, unspecified Nut shells Waste compounds Heating value, low 16.11 MJ/kg Hazelnut. Corylus avellana, sample 1, samples from Trabzon, Turkey ECN Phyllis 2
Nuts, unspecified Nut hulls Waste compounds Heating value, low 16.77 MJ/kg Almond, shells (hulls). Ash type: 600 Degree Celcius ECN Phyllis 2
Grape Grape meal Waste compounds Heating value, low 19.1 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
Nuts, unspecified Nut shells Waste compounds Heating value, low 18.85 MJ/kg Hazelnut. Extractive matter (alcohol/benzene 1/1) 3.3%; cellulose etc. extractive-free ECN Phyllis 2
Olive Olive flesh Waste compounds Heating value, low 16 MJ/kg Ash type: 550 degC. Same data in: Energy & Fuels 19 (2005) 825-832 ECN Phyllis 2
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
Nuts, unspecified Nut shells Waste compounds Heating value, low 19.93 MJ/kg Macadamia ECN Phyllis 2
Potato Potato Waste compounds Heating value, low 15.78 MJ/kg d.b. Selected NOSHAN
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