Browse
Food
Side stream
Comp. group
Component
Search
For specific data
Export
Displayed results
Food name Side stream Component group Component Value Unit Description Reference
Tomatoes Tomato residues Waste compounds Heating value, low 22.3 MJ/kg d.b. Wet Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Olive Olive residue Waste compounds Heating value, low 17.8 MJ/kg Leached. Ash composition from Arvelakis et al., Biomass and Bioenergy 22 (2002) 55-69. ECN Phyllis 2
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
Cabbage Cabbage Waste compounds Heating value, low 13.47 MJ/kg d.b. NOSHAN
Nuts, unspecified Nut shells Waste compounds Heating value, low 16.76 MJ/kg Pistachio ECN Phyllis 2
Grape Grape seeds Waste compounds Heating value, low 21.2 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, low 20.54 MJ/kg Pitten. Country: Spain ECN Phyllis 2
Rice Rice husk Waste compounds Heating value, low 13.24 MJ/kg d.b. Variety: ROK 14 Determination of kinetic parameters of rice husks in oxygen using thermogravimetric analysis
Onion Onion hulls Waste compounds Heating value, low 16.01 MJ/kg d.b. NOSHAN
Poultry Feathers, dry Waste compounds Heating value, low 23.4 MJ/kg Turkey, dry Bioenergy from feathers gasification - Efficiency and performance analysis
66 67 68 69 70 71 72 73 74 75