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Food name Side stream Component group Component Value Unit Description Reference
Rice Rice husk Waste compounds Heating value, low 14.22 MJ/kg d.b. Variety: Lemont LG Determination of kinetic parameters of rice husks in oxygen using thermogravimetric analysis
Rice Rice husk Waste compounds Heating value, low 13.24 MJ/kg d.b. Variety: ROK 14 Determination of kinetic parameters of rice husks in oxygen using thermogravimetric analysis
Rice Rice husk Waste compounds Heating value, low 13.4 MJ/kg d.b. Variety: CP4 Determination of kinetic parameters of rice husks in oxygen using thermogravimetric analysis
Rice Rice husk Waste compounds Heating value, low 14.12 MJ/kg d.b. Variety: Pa Potho Determination of kinetic parameters of rice husks in oxygen using thermogravimetric analysis
Poultry Feathers Waste compounds Heating value, low 5.31 MJ/kg Turkey Bioenergy from feathers gasification - Efficiency and performance analysis
Poultry Feathers, dry Waste compounds Heating value, low 23.4 MJ/kg Turkey, dry Bioenergy from feathers gasification - Efficiency and performance analysis
Rice Rice husk Waste compounds Heating value, low 15 MJ/kg Combustion behaviour of rice husk in a bubbling fluidised bed
Olive Olive husk Waste compounds Heating value, low 15.58 MJ/kg Waste-to-energy possiblities for industrial olive and grape by-products in Extremadura
Olive Olive husk Waste compounds Heating value, low 16.2 MJ/kg Waste-to-energy possiblities for industrial olive and grape by-products in Extremadura
Olive Olive mill wastewater Waste compounds Heating value, low 23.49 MJ/kg Waste-to-energy possiblities for industrial olive and grape by-products in Extremadura
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