Food
| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| Grape | Char from grape residue | Waste compounds | Heating value, high | 24.29 | MJ/kg | Residue from wine production, pyrolysis in packed bed (280-530°C deg C radial profile) | ECN Phyllis 2 |
| Rice | Char from rice hulls | Waste compounds | Heating value, high | 8.89 | MJ/kg | ECN Phyllis 2 | |
| Sugar cane | Sugar cane bagasse | Waste compounds | Heating value, high | 30.62 | MJ/kg | Char. Produced at 530°C by vacuum pyrolysis | ECN Phyllis 2 |
| Grapefruit | Grapefruit skin char | Waste compounds | Heating value, high | 27.29 | MJ/kg | GrapefuitChar produced at 700°C from grapefruit skin | ECN Phyllis 2 |
| Orange | Orange skin char | Waste compounds | Heating value, high | 25.55 | MJ/kg | OrangeCarbonization under N2 for 2 hours at 700°C | ECN Phyllis 2 |
| Poultry | Pyrolysis char from skimmings poultry processing | Waste compounds | Heating value, high | 19.01 | MJ/kg | 600°C pyrolysis | ECN Phyllis 2 |
| Green waste | Biochar from green waste | Waste compounds | Heating value, high | 28.73 | MJ/kg | Product from large scale gasification at 670°C | ECN Phyllis 2 |
| Green waste | Biochar from greenhouse waste | Waste compounds | Heating value, high | 20.39 | MJ/kg | Pepper residues 400/60/0. Combustion temperature: 400°C, 60 minutes, 0% oxygen | ECN Phyllis 2 |
| Green waste | Biochar from greenhouse waste | Waste compounds | Heating value, high | 23.1 | MJ/kg | Pepper residues 600/60/0. Combustion temperature: 600°C, 60 minutes, 0% oxygen. Greenhouse waste biochar produced in the slow pyrolysis unit at ECN from greenhouse residues of pepper | ECN Phyllis 2 |
| Green waste | Biochar from greenhouse waste | Waste compounds | Heating value, high | 24.42 | MJ/kg | Pepper residues 600/60/1. Combustion temperature: 600°C, 60 minutes, 1% oxygen. Greenhouse waste biochar produced in the slow pyrolysis unit at ECN from greenhouse residues of pepper | ECN Phyllis 2 |