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Food name Side stream Component group Component Value Unit Description Reference
Apple Apple pomace Waste compounds Heating value, low 16.96 MJ/kg d.b. NOSHAN
Lemon Lemon pellets Waste compounds Heating value, low 13.12 MJ/kg Lemon. Ash type: 815°C ECN Phyllis 2
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
Olive Olive residue Waste compounds Heating value, low 18.7 MJ/kg Cakes from olive oil production. Ash type: 550degC. Cl and O-content from S.Arvelakis et.al. Proc. 5th Eur. Conf. on Industrial Furnaces and Boilers, Vol.2,p.163-172. See also ID 1968, 1969 and 1970. Slightly different ash composition reported in Biomass and Bioenergy 22 (2002) 55-69. ECN Phyllis 2
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
Brewer's yeast/grains, unspecified Brewing cake Waste compounds Heating value, low 20.4 MJ/kg d.b. NOSHAN
Peach Peach pits Waste compounds Heating value, low 18.04 MJ/kg ECN Phyllis 2
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 pits Waste compounds Heating value, low 15.81 MJ/kg ECN Phyllis 2
Prunes Prune pits Waste compounds Heating value, low 11.57 MJ/kg ECN Phyllis 2
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