Flour (state: s)

Material type: Food

Exergy values

Method	Minimum / kJ/kg	Mean / kJ/kg	Maximum / kJ/kg
heating values: Huang et al (2016) HHV	19881.7	19881.7	19881.7
heating values: Song et al (2012) HHV	19010.4	19010.4	19010.4
heating values: Zhang et al (2016) HHV	19225.8	19225.8	19225.8
ultimate: Hongliang et al (2017)	18833.1	18833.1	18833.1
ultimate: Shieh & Fan (1982)	16500.2	16500.2	16500.2
ultimate: Song et al (2012)	18070.4	18070.4	18070.4
ultimate: Stepanov (1995)	15989.1	15989.1	15989.1

Composition

No substance composition data.

Proximate analysis

No proximate analysis data.

Ultimate analysis

Component	Wt %
Ash	0.00
C	42.78
O	48.39
H	6.19
N	2.48
S	0.15
Cl	0.00

Reference: (Eboh, et al., 2016)

Heating values

Heating value	kJ/kg
HHV	18157.0
LHV	None

Reference: (Eboh, et al., 2016)