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Food name Side stream Component group Component Value Unit Description Reference
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
Nuts, unspecified Nut shells Waste compounds Heating value, low 16.76 MJ/kg Pistachio. California residues collected from producers for MFC trials ECN Phyllis 2
Grape Grape oil cake Waste compounds Heating value, low 20.8 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 residue Waste compounds Heating value, low 20.17 MJ/kg Oily refuse from olive processing ECN Phyllis 2
Babassu Babassu husks Waste compounds Heating value, low 18.75 MJ/kg ECN Phyllis 2
Tomatoes Tomato cake Waste compounds Heating value, low 21.4 MJ/kg d.b. Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Olive Olive kernels Waste compounds Heating value, low 16.73 MJ/kg Fraction > 1mm. Cl calculated from ash (assuming Cl in biomass/Cl in ash = 3, like ID 1764); ash sintering starts at 750°C, fully fused at 900°C ECN Phyllis 2
Onion Onion Waste compounds Heating value, low 13.76 MJ/kg d.b. Slices, fresh NOSHAN
Rice Rice husk Waste compounds Heating value, low 15 MJ/kg Combustion behaviour of rice husk in a bubbling fluidised bed
Cabbage Cabbage Waste compounds Heating value, low 13.59 MJ/kg d.b. Sour NOSHAN
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