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Food name Side stream Component group Component Value Unit Description Reference
Grape Grape oil cake Inorganics Mercury 0.05 mg/kg DM Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
Grape Grape meal Inorganics Mercury 0.03 mg/kg DM Extraction meal Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
Tomatoes Tomato peel Inorganics Mercury <1 mg/kg DM Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Tomatoes Tomato seed Inorganics Mercury <1 mg/kg DM Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Tomatoes Tomato cake Inorganics Mercury <1 mg/kg DM Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Tomatoes Tomato meal Inorganics Mercury <1 mg/kg DM Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Tomatoes Tomato residues, dried Inorganics Mercury <1 mg/kg DM Dry Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Tomatoes Tomato residues Inorganics Mercury <1 mg/kg DM Wet Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Greenhouse waste Biochar from a blend of greenhouse waste (tomato leaves and stems) and clean wood Inorganics Mercury 0 mg/kg DM Biochar produced in the large scale gasifier at ECN, from a blend of greenhouse waste (tomato residues see ID 3517) and clean wood (20 - 80 % in weight), gasification temp. @670°C ECN Phyllis 2
Green waste Biochar from greenhouse waste Inorganics Mercury 0.1 mg/kg DM Pepper residues under gasification. Combustion temperature: 670°C, gasification biochar from greenhouse residues of pepper ECN Phyllis 2
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