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Food name Side stream Component group Component Value Unit Description Reference
Coconut Coconut shell Inorganics Sodium oxide (Na2O) 4.8 % ash ECN Phyllis 2
Nuts, unspecified Nut shells Inorganics Sodium oxide (Na2O) 1.3 % ash Hazelnut. Extractive matter (alcohol/benzene 1/1) 3.3%; cellulose etc. extractive-free ECN Phyllis 2
Nuts, unspecified Nut shells Inorganics Sodium oxide (Na2O) 0 % ash Hazelnut. Proximate analyses and calorific value according to ASTM standards. Extractives according to ASTM D 1105, lignin Van Soest, alpha cellulose (22.9%) TAPPI T203 om-88. Holocellulose 38.6%. Ash type: 600°C according to ASTM E 1755. Ash melting according to DIN 51730. Ash contains 1.59% ZnO and 0.29% SnO. ECN Phyllis 2
Olive Olive Inorganics Sodium oxide (Na2O) 29.9 % ash ECN Phyllis 2
Olive Olive Inorganics Sodium oxide (Na2O) 28.17 % ash ECN Phyllis 2
Olive Olive Inorganics Sodium oxide (Na2O) 7.6 % ash Ash type: grinding, 60 mesh, 14 hours at 575 degC. Ash fusion temperatures according to ASTM D-1857 ECN Phyllis 2
Olive Olive cake Inorganics Sodium oxide (Na2O) 1 % ash ECN Phyllis 2
Olive Olive husk Inorganics Sodium oxide (Na2O) 26.2 % ash Extractive matter (alcohol/benzen 1/1) 9.4%; cellulose etc. extractive-free ECN Phyllis 2
Olive Olive pits Inorganics Sodium oxide (Na2O) 27.8 % ash Ash type: ASTM D1102; 600C ASTM D 1102, 600 Degree Celcius ECN Phyllis 2
Olive Olive residue Inorganics Sodium oxide (Na2O) 0.47 % ash Orujillo, produced and collected in Andalusia, Spain, sample 1 ECN Phyllis 2
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