Fruit Peel (state: s)

Material type: Food

Exergy values

Method	Minimum / kJ/kg	Mean / kJ/kg	Maximum / kJ/kg
heating values: Huang et al (2016) HHV	19791.7	19791.7	19791.7
heating values: Song et al (2012) HHV	18914.1	18914.1	18914.1
heating values: Zhang et al (2016) HHV	19130.1	19130.1	19130.1
ultimate: Hongliang et al (2017)	16939.4	16939.4	16939.4
ultimate: Shieh & Fan (1982)	15638.2	15638.2	15638.2
ultimate: Song et al (2012)	16570.2	16570.2	16570.2
ultimate: Stepanov (1995)	15132.3	15132.3	15132.3

Composition

No substance composition data.

Proximate analysis

Component	Wt %
VM	77.71
FC	18.40
A	3.89

Reference: (Zhou, et al., 2014)

Ultimate analysis

Component	Wt %
Ash	18.40
C	39.94
O	35.38
H	5.08
N	1.01
S	0.12
Cl	0.07

Reference: (Zhou, et al., 2014)

Heating values

Heating value	kJ/kg
HHV	18065.0
LHV	None

Reference: (Zhou, et al., 2014)