Browse
Food
Side stream
Comp. group
Component
Search
For specific data
Export
Displayed results
Food name Side stream Component group Component Value Unit Description Reference
Cacao/cocoa Cacao Waste compounds Heating value, low 16.37 MJ/kg Ash type: 815 degC ECN Phyllis 2
Nuts, unspecified Nut shells Waste compounds Heating value, low 18.08 MJ/kg Almond ECN Phyllis 2
Olive Olive residue Waste compounds Heating value, low 18.7 MJ/kg Cakes from olive oil production. Ash type: 550degC. Cl and O-content from S.Arvelakis et.al. Proc. 5th Eur. Conf. on Industrial Furnaces and Boilers, Vol.2,p.163-172. See also ID 1968, 1969 and 1970. Slightly different ash composition reported in Biomass and Bioenergy 22 (2002) 55-69. ECN Phyllis 2
Sugar by-products, unspecified Bagasse Waste compounds Heating value, low 7.2 MJ/kg d.b. A techno-economic evaluation of the effects of centralized cellulosic ethanol and co-products refinery options with sugarcane mill clustering
Olive Olive husk Waste compounds Heating value, low 19.44 MJ/kg Extractive matter (alcohol/benzen 1/1) 9.4%; cellulose etc. extractive-free ECN Phyllis 2
Peach Peach pits Waste compounds Heating value, low 18.04 MJ/kg ECN Phyllis 2
Grape Grape peels Waste compounds Heating value, low 18.4 MJ/kg d.b. Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
Olive Olive pits Waste compounds Heating value, low 15.81 MJ/kg ECN Phyllis 2
Prunes Prune pits Waste compounds Heating value, low 11.57 MJ/kg ECN Phyllis 2
Tomatoes Tomato peel Waste compounds Heating value, low 21.9 MJ/kg d.b. Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
1434 1435 1436 1437 1438 1439 1440 1441 1442 1443