Food
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Food name Side stream Component group Component Value Unit Description Reference
Coconut Coconut fibre dust Waste compounds Heating value, low 16.77 MJ/kg Coir. Devolatilisation occurs between 330 and 600°C, maximum rate at 350°C 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
Grape Grape marc Waste compounds Heating value, net 7 MJ/kg Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
Grape Grape oil cake Waste compounds Heating value, net 19.9 MJ/kg Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
Tomatoes Tomato cake Waste compounds Heating value, net 20.5 MJ/kg Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Tomatoes Tomato meal Waste compounds Heating value, net 16.6 MJ/kg Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Grape Grape stalks Waste compounds Heating value, net 3.5 MJ/kg Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
Grape Grape meal Waste compounds Heating value, net 16 MJ/kg Extraction meal Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
Tomatoes Tomato residues, dried Waste compounds Heating value, net 19.6 MJ/kg Dry Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Grape Grape peels Waste compounds Heating value, net 5.7 MJ/kg Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery