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Food name Side stream Component group Component Value Unit Description Reference
Grape Grape peels Waste compounds Heating value, net 5.7 MJ/kg Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
Tomatoes Tomato peel Waste compounds Heating value, net 20.6 MJ/kg Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Tomatoes Tomato residues, dried Waste compounds Heating value, net 19.6 MJ/kg Dry Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Grape Grape seeds Waste compounds Heating value, net 9.8 MJ/kg Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
Tomatoes Tomato seed Waste compounds Heating value, net 20.8 MJ/kg Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Tomatoes Tomato residues Waste compounds Heating value, net 4.2 MJ/kg Wet Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Rice Rice husk Waste compounds Heating value, low 15 MJ/kg Combustion behaviour of rice husk in a bubbling fluidised bed
Cabbage Abyssinian cabbage Waste compounds Heating value, low 15.72 MJ/kg Ash type: 550°C. Fluid ash fusion temperature above 1400°C ECN Phyllis 2
Grape Grape waste Waste compounds Heating value, low 16.37 MJ/kg Waste-to-energy possiblities for industrial olive and grape by-products in Extremadura
Tomatoes Tomato plant Waste compounds Heating value, low -0.73 MJ/kg C,H and N determined according to UNE-CEN/TS 15104:2008 EX. S according to ASTM D4239-08, Cl according to ASTM E776-87. Erroneous data for ash metal content corrected after consultation with authors. ECN Phyllis 2
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