Material type: Food
| Method | Minimum / kJ/kg | Mean / kJ/kg | Maximum / kJ/kg |
|---|---|---|---|
| heating values: Huang et al (2016) HHV | 19021.0 | 19021.0 | 19021.0 |
| heating values: Song et al (2012) HHV | 18089.0 | 18089.0 | 18089.0 |
| heating values: Zhang et al (2016) HHV | 18310.6 | 18310.6 | 18310.6 |
| ultimate: Hongliang et al (2017) | 27102.1 | 27102.1 | 27102.1 |
| ultimate: Shieh & Fan (1982) | 29060.9 | 29060.9 | 29060.9 |
| ultimate: Song et al (2012) | 29547.2 | 29547.2 | 29547.2 |
| ultimate: Stepanov (1995) | 28399.0 | 28399.0 | 28399.0 |
No substance composition data.
No proximate analysis data.
| Component | Wt % |
|---|---|
| Ash | 0.00 |
| C | 58.81 |
| O | 28.48 |
| H | 9.81 |
| N | 2.54 |
| S | 0.36 |
| Cl | 0.00 |
Reference: (Eboh, et al., 2016)
| Heating value | kJ/kg |
|---|---|
| HHV | 17277.0 |
| LHV | None |
Reference: (Eboh, et al., 2016)