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Food name Side stream Component group Component Value Unit Description Reference
Grapefruit Grapefruit skin char Waste compounds Volatile matter 13.6 % GrapefuitChar produced at 700°C from grapefruit skin ECN Phyllis 2
Poultry Pyrolysis char from skimmings poultry processing Waste compounds Volatile matter 10.07 % 600°C pyrolysis ECN Phyllis 2
Green waste Biochar from green waste Waste compounds Volatile matter 9.87 % Product from large scale gasification at 670°C ECN Phyllis 2
Green waste Biochar from greenhouse waste Waste compounds Volatile matter 12.68 % 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
Olive Char from olive pits Waste compounds Volatile matter 44.32 % Char from olive stones at T = 623 K; S-Co2 = 305 m2/g ECN Phyllis 2
Olive Char from olive pits Waste compounds Volatile matter 22.8 % Char from olive stones at 873 K; S-N2 = 85 m2/g, S-CO2 = 548 m2/g ECN Phyllis 2
Olive Char from olive pits Waste compounds Volatile matter 22.14 % Char from olive stones at T = 1123 K; S-CO2 = 737 m2/g ECN Phyllis 2
Peanuts Char from peanut shells Waste compounds Volatile matter 55.2 % Char produced at 350°C ECN Phyllis 2
Peanuts Char from peanut shells Waste compounds Volatile matter 41 % Char produced at 600°C ECN Phyllis 2
Peanuts Char from peanut shells Waste compounds Volatile matter 38.8 % Char produced at 850°C ECN Phyllis 2
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