Food
| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| Rape | Rapeseed press cake | Inorganics | Vanadium | <0.01 | ppm d.b. | NOSHAN | |
| Cabbage | Cabbage | Inorganics | Vanadium | 0.09 | ppm d.b. | Sour | NOSHAN |
| Sugar beet | Sugar beet, dried | Inorganics | Vanadium | 0.84 | ppm d.b. | Flakes | NOSHAN |
| Tomatoes | Tomato skin | Inorganics | Vanadium | <0.01 | ppm d.b. | NOSHAN | |
| Apple | Apple | Inorganics | Vanadium | <0.01 | ppm d.b. | Whole | NOSHAN |
| Pears | Pear | Inorganics | Vanadium | <0.01 | ppm d.b. | Whole | NOSHAN |
| Yoghurt | Yoghurt | Inorganics | Vanadium | <0.01 | ppm d.b. | NOSHAN | |
| Sugar cane | Sugar cane bagasse | Inorganics | Vanadium | 0.4 | mg/kg DM | Char. Produced at 530°C by vacuum pyrolysis | ECN Phyllis 2 |
| Green waste | Biochar from greenhouse waste | Inorganics | Vanadium | 3.2 | mg/kg DM | 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 | Inorganics | Vanadium | 2.4 | mg/kg DM | 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 |