In this work, three residues from the food industry (coconut husk, defatted grape seed and pressed palm fiber) were subjected to subcritical water hydrolysis with the aim of producing fermentable sugars. Hydrolysis kinetics were determined using a semi-batch unit equipped with a 50 mL reactor. The process was conducted at 208 degrees C and 257 degrees C for 30 mm, with water flow rate of 33 mL/min and under 20 MPa. The liquefaction degree of the raw materials increased with temperature. The total reducing sugars recovered also increased with temperature. Maximum total reducing sugars recovered for coconut husk, defatted grape seed and pressed palm fiber using SWH were 11.7%, 6.4% and 11.9% from total raw material, respectively. Coconut husk presented the highest amount of monosaccharides (3.4%), followed by pressed palm fiber (2.4%) and defatted grape seeds (0.7%). On the other hand, the degradation products that are also fermentation inhibitors increased with temperature as well. Each raw material presented a different monosaccharides and inhibitors profile, which indicates that SWH should be evaluated and optimized individually for each case. (C) 2014 Elsevier B.V. All rights reserved.