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Food name Side stream Component group Component Value Unit Description Reference
Orange Orange peel Inorganics Carbon 45.59 % d.b. Orange NOSHAN
Green waste Biochar from greenhouse waste Inorganics Carbon 68.06 % Pepper residues 600/60/1. Combustion temperature: 600°C, 60 minutes, 1% oxygen. Greenhouse waste biochar produced in the slow pyrolysis unit at ECN from greenhouse residues of pepper ECN Phyllis 2
Apricot Apricot stones Inorganics Carbon 48.11 % Apricot stones as waste product of canning industry, Bulgaria ECN Phyllis 2
Coconut Char from coconut shell Inorganics Carbon 88.95 % Char produced at 750°C ECN Phyllis 2
Rice Rice husk Inorganics Carbon 45.48 % d.b. 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
Olive Char from olive husks Inorganics Carbon 64.7 % ECN Phyllis 2
Grape Grape seeds Inorganics Carbon 49.91 % ECN Phyllis 2
Grapefruit Grapefruit skin char Inorganics Carbon 76.77 % GrapefuitChar produced at 700°C from grapefruit skin ECN Phyllis 2
Food, unspecified Food leftovers Inorganics Carbon 49.4 % total solids Food waste obtained from collection rounds in Forssa, Finland Valorgas D2.1: Compositional analysis of food waste from study sites in geographically distinct regions of Europe
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
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