Nutshell (state: s)

Material type: Food

Exergy values

Method	Minimum / kJ/kg	Mean / kJ/kg	Maximum / kJ/kg
heating values: Huang et al (2016) HHV	20893.9	20893.9	20893.9
heating values: Song et al (2012) HHV	20094.0	20094.0	20094.0
heating values: Zhang et al (2016) HHV	20302.2	20302.2	20302.2
ultimate: Hongliang et al (2017)	21868.4	21868.4	21868.4
ultimate: Shieh & Fan (1982)	21333.9	21333.9	21333.9
ultimate: Song et al (2012)	22471.2	22471.2	22471.2
ultimate: Stepanov (1995)	20694.2	20694.2	20694.2

Composition

No substance composition data.

Proximate analysis

Component	Wt %
VM	74.23
FC	23.73
A	2.04

Reference: (Zhou, et al., 2014)

Ultimate analysis

Component	Wt %
Ash	2.04
C	51.63
O	38.49
H	6.53
N	1.11
S	0.20
Cl	0.00

Reference: (Zhou, et al., 2014)

Heating values

Heating value	kJ/kg
HHV	19192.0
LHV	None

Reference: (Zhou, et al., 2014)