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Food name Side stream Component group Component Value Unit Description Reference
Grape Grape seeds Waste compounds Heating value, net 9.8 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
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
Aubergine Aubergine plant Waste compounds Hemisphere temperature 1650 °C ECN Phyllis 2
Olive Olive flesh Waste compounds Hemisphere temperature 1190 °C Ash type: 550 degC. Same data in: Energy & Fuels 19 (2005) 825-832 ECN Phyllis 2
Pepper Pepper plant Waste compounds Hemisphere temperature 1650 °C C,H and N determined according to UNE-CEN/TS 15104:2008 EX. S according to ASTM D4239-08, Cl according to ASTM E776-87 ECN Phyllis 2
Rice Rice husk Waste compounds Hemisphere temperature 1575 °C Combustion behaviour of rice husk in a bubbling fluidised bed
Bean Bean plant Waste compounds Hemisphere temperature 1650 °C ECN Phyllis 2
Cotton Cottonseed husks Waste compounds Hemisphere temperature 1400 °C Israel ECN Phyllis 2
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