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Food name Side stream Component group Component Value Unit Description Reference
Grape Grape marc Inorganics Carbon 48.59 % d.b. Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
Peanuts Char from peanut shells Inorganics Carbon 68.84 % Char produced at 350°C ECN Phyllis 2
Nuts, unspecified Nut shells Inorganics Carbon 54.41 % Macadamia ECN Phyllis 2
Bamboo Biochar from bamboo stems Inorganics Carbon 71.03 % Bambusa vulgaris. Biochar produced at ECN, pyrolysed slowly at 400°C for 60 min in an auger type (screw) pyrolyser (Pyromaat) ECN Phyllis 2
Grape Grape oil cake Inorganics Carbon 54.33 % d.b. Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
Nuts, unspecified Nut hulls Inorganics Carbon 44.43 % Almond, shells (hulls). Ash type: 600 Degree Celcius ECN Phyllis 2
Brewer's yeast/grains, unspecified Brewing cake Inorganics Carbon 51 % d.b. NOSHAN
Tomatoes Tomato plant Inorganics Carbon 3.99 % 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
Tomatoes Tomato cake Inorganics Carbon 52.5 % d.b. Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Wheat Char from wheat straw Inorganics Carbon 54.79 % Pyrolysis in packed bed (280-530°C radial profile) ECN Phyllis 2
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