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Food name Side stream Component group Component Value Unit Description Reference
Olive Olive residue Proximates Nitrogen, total 1.5 g/100g Oily refuse from olive processing ECN Phyllis 2
Grape Char from grape residue Proximates Nitrogen, total 2.05 g/100g Residue from wine production, pyrolysis in packed bed (280-530°C deg C radial profile) ECN Phyllis 2
Olive Char from olive pits Proximates Nitrogen, total 0.76 g/100g Char from olive stones at T = 1123 K; S-CO2 = 737 m2/g ECN Phyllis 2
Lemon Lemon pellets Proximates Nitrogen, total 0.79 g/100g Lemon. Ash type: 815°C ECN Phyllis 2
Greenhouse waste Biochar from a blend of greenhouse waste (tomato leaves and stems) and clean wood Proximates Nitrogen, total 0.92 g/100g Biochar produced in the large scale gasifier at ECN, from a blend of greenhouse waste (tomato residues see ID 3517) and clean wood (20 - 80 % in weight), gasification temp. @670°C ECN Phyllis 2
Nuts, unspecified Nut shells Proximates Nitrogen, total 0.56 g/100g Pistachio ECN Phyllis 2
Fruit and vegetables, unspecified Market waste, fruit and vegetables Proximates Nitrogen, total 4 g/100g Thermophilic Cropgen database
Mustard Mustard husk Proximates Nitrogen, total 0.36 g/100g ECN Phyllis 2
Green waste Biochar from greenhouse waste Proximates Nitrogen, total 1.11 g/100g Pepper residues 600/60/0. Combustion temperature: 600°C, 60 minutes, 0% oxygen. Greenhouse waste biochar produced in the slow pyrolysis unit at ECN from greenhouse residues of pepper ECN Phyllis 2
Olive Olive husk Proximates Nitrogen, total 1.36 g/100g Waste-to-energy possiblities for industrial olive and grape by-products in Extremadura
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