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Food name Side stream Component group Component Value Unit Description Reference
Olive Olive husk Waste compounds Heating value, low 15.58 MJ/kg Waste-to-energy possiblities for industrial olive and grape by-products in Extremadura
Cucumber Cucumber plant Waste compounds Heating value, low -0.93 MJ/kg ECN Phyllis 2
Coconut Char from coconut shell Waste compounds Heating value, low 30.96 MJ/kg Char produced at 750°C ECN Phyllis 2
Melon Watermelon plant Waste compounds Heating value, low -1.01 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
Wheat Char from wheat straw Waste compounds Heating value, low 15.26 MJ/kg Char from fluid bed gasifier ECN Phyllis 2
Rice Rice husk Waste compounds Heating value, low 14.12 MJ/kg d.b. Variety: Pa Potho Determination of kinetic parameters of rice husks in oxygen using thermogravimetric analysis
Rice Rice husk Waste compounds Heating value, higher 4053 kcal/kg Before soaking pre-treatment A detailed study of the effects of pyrolysis temperature and feedstock particle size on the preparation of nanosilica from rice husk
Rice Rice husk, dried Waste compounds Heating value, higher 3992 kcal/kg Soaked rice husks, dried A detailed study of the effects of pyrolysis temperature and feedstock particle size on the preparation of nanosilica from rice husk
Cheese Cheese Waste compounds Heating value, high 27.51 MJ/kg d.b. Soft NOSHAN
Cherry Cherry pits Waste compounds Heating value, high 21.75 MJ/kg ECN Phyllis 2
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