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Food name Side stream Component group Component Value Unit Description Reference
Rice Rice husk Proximates Nitrogen 0.48 % DM 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
Food, unspecified Food leftovers Proximates Nitrogen 3.42 % total solids Food waste obtained from collection rounds in Ludlow, UK Valorgas D2.1: Compositional analysis of food waste from study sites in geographically distinct regions of Europe
Rice Rice husk Proximates Nitrogen 3.8 % dry ash free basis Raw Development of photoluminescent glass derived from rice husk
Nuts, unspecified Nut shell oil Proximates Nitrogen <0.2 % DM Cashew nut shell used for pyrolysis and subjected to 150°C and the oil collected separately Bio-oil from pyrolysis of cashew nut shell - a near fuel
Grape Grape marc Proximates Nitrogen 2.48 % DM Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
Cotton Cotton stalk Proximates Nitrogen 1.15 % DM Char oxidation study of sugar cane bagasse, cotton stalk and Pakistani coal under 1% and 3% oxygen concentrations
Food, unspecified Food leftovers Proximates Nitrogen 2.46 % 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 oil cake Proximates Nitrogen 2 % DM Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
Rice Rice husk Proximates Nitrogen 0.4 % DM Variety: ROK 14 Determination of kinetic parameters of rice husks in oxygen using thermogravimetric analysis
Tomatoes Tomato cake Proximates Nitrogen 5.6 % DM Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
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