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
Nuts, unspecified Nut hulls Inorganics Sulfur trioxide (SO3) 1.6 % ash Almond, shells (hulls) ECN Phyllis 2
Olive Olive residue Inorganics Sulfur trioxide (SO3) 4.97 % ash 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
Mustard Mustard husk Inorganics Sulfur trioxide (SO3) 14.3 % ash ECN Phyllis 2
Olive Olive pits Inorganics Sulfur trioxide (SO3) 0.56 % ash Ash type: ASTM D1102; 600C ASTM D 1102, 600 Degree Celcius ECN Phyllis 2
Hop Hops Undesirable components Sulfitres.Clostridien 0 cfu/g NOSHAN
Barley Malted barley germs Undesirable components Sulfitres.Clostridien <10 cfu/g NOSHAN
Rape Rapeseed press cake Undesirable components Sulfitres.Clostridien 0 cfu/g NOSHAN
Sugar beet Sugar beet, dried Undesirable components Sulfitres.Clostridien 0 cfu/g Flakes NOSHAN
Lemon Sweet lemon pulp Proximates Sugar, water soluble 54 % DM Citrus limetta, without skin Utilization of fruit and vegetable wastes, FAO
Sugar by-products, unspecified Bagasse Proximates Sugar, total 12.6 g/100g Solid fraction filter cake. Experimental conditions: 200°C; O2 pressure MPa: 0.6; end pressure MPa: 2.2 Wet explosion pretreatment of sugarcane bagasse for enhanced enzymatic hydrolysis
286 287 288 289 290 291 292 293 294 295