Pakchoi (state: s)

Material type: Food

Exergy values

Method	Minimum / kJ/kg	Mean / kJ/kg	Maximum / kJ/kg
heating values: Huang et al (2016) HHV	24787.3	24787.3	24787.3
heating values: Song et al (2012) HHV	24262.1	24262.1	24262.1
heating values: Zhang et al (2016) HHV	24442.4	24442.4	24442.4
ultimate: Hongliang et al (2017)	15373.1	15373.1	15373.1
ultimate: Shieh & Fan (1982)	13247.3	13247.3	13247.3
ultimate: Song et al (2012)	14375.4	14375.4	14375.4
ultimate: Stepanov (1995)	12792.1	12792.1	12792.1

Composition

No substance composition data.

Proximate analysis

Component	Wt %
VM	63.97
FC	17.59
A	18.44

Reference: (Eboh, et al., 2016)

Ultimate analysis

Component	Wt %
Ash	18.44
C	35.37
O	39.67
H	4.84
N	1.02
S	0.66
Cl	0.00

Reference: (Eboh, et al., 2016)

Heating values

Heating value	kJ/kg
HHV	23173.0
LHV	None

Reference: (Eboh, et al., 2016)