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| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| Olive | Olive pits | Waste compounds | Heating value, low | 18.78 | MJ/kg | Ash type: ASTM D1102; 600C ASTM D 1102, 600 Degree Celcius | ECN Phyllis 2 |
| Nuts, unspecified | Nut shells | Waste compounds | Heating value, low | 16.76 | MJ/kg | Pistachio. California residues collected from producers for MFC trials | ECN Phyllis 2 |
| Grape | Grape oil cake | Waste compounds | Heating value, low | 20.8 | 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 residue | Waste compounds | Heating value, low | 20.17 | MJ/kg | Oily refuse from olive processing | ECN Phyllis 2 |
| Nuts, unspecified | Nut shells | Waste compounds | Heating value, low | 14.7 | MJ/kg | 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 kernels | Waste compounds | Heating value, low | 16.73 | MJ/kg | Fraction > 1mm. Cl calculated from ash (assuming Cl in biomass/Cl in ash = 3, like ID 1764); ash sintering starts at 750°C, fully fused at 900°C | ECN Phyllis 2 |
| Cheese | Whey | Waste compounds | Heating value, low | 15.56 | MJ/kg d.b. | Milk | NOSHAN |
| Olive | Olive | Waste compounds | Heating value, low | 19.96 | MJ/kg | ECN Phyllis 2 | |
| Apple | Apple cake | Waste compounds | Heating value, low | 16.47 | MJ/kg d.b. | NOSHAN | |
| Cabbage | Cabbage | Waste compounds | Heating value, low | 13.59 | MJ/kg d.b. | Sour | NOSHAN |