Pea (state: s)

Material type: Food

Exergy values

Method	Minimum / kJ/kg	Mean / kJ/kg	Maximum / kJ/kg
heating values: Huang et al (2016) HHV	18293.4	18293.4	18293.4
heating values: Song et al (2012) HHV	17310.1	17310.1	17310.1
heating values: Zhang et al (2016) HHV	17536.8	17536.8	17536.8
ultimate: Hongliang et al (2017)	18356.6	18356.6	18356.6
ultimate: Shieh & Fan (1982)	15853.5	15853.5	15853.5
ultimate: Song et al (2012)	17496.9	17496.9	17496.9
ultimate: Stepanov (1995)	15359.6	15359.6	15359.6

Composition

No substance composition data.

Proximate analysis

No proximate analysis data.

Ultimate analysis

Component	Wt %
Ash	0.00
C	42.13
O	48.62
H	5.88
N	3.14
S	0.22
Cl	0.00

Reference: (Eboh, et al., 2016)

Heating values

Heating value	kJ/kg
HHV	16533.0
LHV	None

Reference: (Eboh, et al., 2016)