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Food name Side stream Component group Component Value Unit Description Reference
Green waste Biochar from green waste Proximates Moisture 3.2 % Product from large scale gasification at 670°C ECN Phyllis 2
Green waste Biochar from greenhouse waste Proximates Moisture 2.9 % Pepper residues 400/60/0. Combustion temperature: 400°C, 60 minutes, 0% oxygen ECN Phyllis 2
Green waste Biochar from greenhouse waste Proximates Moisture 2.5 % 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 Proximates Moisture 2.5 % 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
Green waste Biochar from greenhouse waste Proximates Moisture 4.5 % Pepper residues under gasification. Combustion temperature: 670°C, gasification biochar from greenhouse residues of pepper ECN Phyllis 2
Green waste Biochar from greenhouse waste Proximates Moisture 4.5 % Pepper residues under gasification. Combustion temperature: gasification at 750°C ECN Phyllis 2
Olive Char from olive husks Proximates Moisture 0 % ECN Phyllis 2
Apricot Apricot stones Proximates Moisture 6.4 % Apricot stones as waste product of canning industry, Bulgaria ECN Phyllis 2
Chicory Chicory root Proximates Moisture 8.5 % Pulp, Chichorium intybus, Chinese cultivar 'Zhong-Hua No.1' Sequential extraction and physicochemical characterization of polysaccharides from chicory (Chichorium intybus) root pulp
Tomatoes Tomato pomace Proximates Moisture 746.48 g/kg Pulper stage of tomato processing for paste Chemical characterization of tomato pomace
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