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Food name Side stream Component group Component Value Unit Description Reference
Tomatoes Tomato cake Inorganics Hydrogen 7.6 % d.b. Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Tomatoes Tomato meal Inorganics Hydrogen 7.1 % d.b. Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Tomatoes Tomato residues, dried Inorganics Hydrogen 8 % d.b. Dry Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Tomatoes Tomato residues Inorganics Hydrogen 8.3 % d.b. Wet Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Nuts, unspecified Nut shell oil Inorganics Hydrogen 10.5 % d.b. Cashew nut shell used for pyrolysis and subjected to 150°C and the oil collected separately Bio-oil from pyrolysis of cashew nut shell - a near fuel
Nuts, unspecified Nut shell oil Inorganics Hydrogen 11.8 % d.b. Cashew nut shell used for pyrolysis and subjected to 500°C (maxium bio-oil yield) and the oil collected separately Bio-oil from pyrolysis of cashew nut shell - a near fuel
Sugar cane Sugar cane bagasse Inorganics Hydrogen 6.04 % d.b. Char oxidation study of sugar cane bagasse, cotton stalk and Pakistani coal under 1% and 3% oxygen concentrations
Sugar cane Sugar cane bagasse Inorganics Hydrogen 5.96 % d.b. Char oxidation study of sugar cane bagasse, cotton stalk and Pakistani coal under 1% and 3% oxygen concentrations
Cotton Cotton stalk Inorganics Hydrogen 4.58 % d.b. Char oxidation study of sugar cane bagasse, cotton stalk and Pakistani coal under 1% and 3% oxygen concentrations
Apple Apple cake Inorganics Hydrogen 5.62 % d.b. NOSHAN
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