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Food name Side stream Component group Component Value Unit Description Reference
Grape Grape meal Proximates Nitrogen 2.58 % 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 Proximates Nitrogen 2.4 % DM Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Tomatoes Tomato seed Proximates Nitrogen 4.9 % DM Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Tomatoes Tomato cake Proximates Nitrogen 5.6 % DM Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Tomatoes Tomato meal Proximates Nitrogen 6.7 % DM Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Tomatoes Tomato residues, dried Proximates Nitrogen 2.5 % DM Dry Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Tomatoes Tomato residues Proximates Nitrogen 3.2 % DM Wet Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Nuts, unspecified Nut shell oil Proximates Nitrogen <0.2 % DM 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 Proximates Nitrogen <0.2 % DM 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 Proximates Nitrogen 1.71 % DM Char oxidation study of sugar cane bagasse, cotton stalk and Pakistani coal under 1% and 3% oxygen concentrations
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