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Food name Side stream Component group Component Value Unit Description Reference
Tomatoes Tomato peel Inorganics Oxygen 28.8 % d.b. Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Tomatoes Tomato seed Inorganics Oxygen 25 % d.b. Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Tomatoes Tomato cake Inorganics Oxygen 29.2 % d.b. Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Tomatoes Tomato meal Inorganics Oxygen 31 % d.b. Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Tomatoes Tomato residues, dried Inorganics Oxygen 31.5 % d.b. Dry Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Tomatoes Tomato residues Inorganics Oxygen 29.1 % d.b. Wet Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Sugar cane Sugar cane bagasse Inorganics Oxygen 41.35 % 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 Oxygen 43.36 % d.b. Char oxidation study of sugar cane bagasse, cotton stalk and Pakistani coal under 1% and 3% oxygen concentrations
Cotton Cotton stalk Inorganics Oxygen 42.1 % d.b. Char oxidation study of sugar cane bagasse, cotton stalk and Pakistani coal under 1% and 3% oxygen concentrations
Rice Rice husk Inorganics Oxygen 37.5 % d.b. Combustion behaviour of rice husk in a bubbling fluidised bed
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