Rice (state: s)

Material type: Food

Exergy values

Method	Minimum / kJ/kg	Mean / kJ/kg	Maximum / kJ/kg
heating values: Huang et al (2016) HHV	19936.4	19936.4	19936.4
heating values: Song et al (2012) HHV	19069.0	19069.0	19069.0
heating values: Zhang et al (2016) HHV	19284.0	19284.0	19284.0
ultimate: Hongliang et al (2017)	19892.3	19892.3	19892.3
ultimate: Shieh & Fan (1982)	18136.4	18136.4	18136.4
ultimate: Song et al (2012)	19561.4	19561.4	19561.4
ultimate: Stepanov (1995)	17572.6	17572.6	17572.6

Composition

No substance composition data.

Proximate analysis

Component	Wt %
VM	84.42
FC	15.18
A	0.40

Reference: (Eboh, et al., 2016)

Ultimate analysis

Component	Wt %
Ash	0.40
C	45.80
O	45.57
H	6.33
N	1.66
S	0.25
Cl	0.00

Reference: (Eboh, et al., 2016)

Heating values

Heating value	kJ/kg
HHV	18213.0
LHV	None

Reference: (Eboh, et al., 2016)