Treatment and Valorisation of Pomace Olive Oil Wastewater

• Autorzy: Martins Ramiro José Espinheira , Grabowski Thais Theomaris

Identyfikatory

DOI

10.29227/IM-2024-01-84

Warianty tytułu

PL

Oczyszczanie i waloryzacja ścieków z wytłoczyn z oliwek

• Języki publikacji: EN

Abstrakty

EN

Wastewater generated during the production of pomace olive oil is complex and highly variable due to different cultivation and processing characteristics. It has a high toxic organic load, low pH, and high chemical and biological demands. To reduce the concentration of chemical oxygen demand (COD) and total phenolic compounds (TPh) in pomace olive oil wastewater, several treatment processes have been studied. These include: (i) coagulation/flocculation, (ii) electrocoagulation, (iii) peroxy-electrocoagulation, (iv) electrochemical peroxidation, (v) Fenton, (vi) electro-Fenton, (vii) photo-Fenton, and (viii) adsorption. Coagulation/flocculation and electrocoagulation resulted in a maximum COD removal of 16%, while techniques involving the addition of hydrogen peroxide (iii-vii) had an average of 78% TPh removal but only 20% COD removal. Adsorption resulted in a maximum of 29% COD and 75% TPh removal. None of the tested techniques were able to remove more than 50% of COD, indicating the difficulty of removing organic matter in this effluent. However, advanced oxidation techniques were effective in degrading phenolic compounds, although they required relatively high dosages of oxidant.

Słowa kluczowe

EN

chemical oxygen demand; total phenolic compounds; coagulation; advanced oxidative processes; adsorption

PL

chemiczne zapotrzebowanie tlenu; związki fenolowe ogółem; koagulacja; zaawansowane procesy utleniające; adsorpcja

• Wydawca: Polskie Towarzystwo Przeróbki Kopalin
• Czasopismo: Inżynieria Mineralna
• Rocznik: 2024
• Tom: Vol. 1, no. 1
• Strony: 725--730
• Opis fizyczny: Bibliogr. 4 poz., rys., tab., wykr.

Twórcy

autor

Martins Ramiro José Espinheira

• Technology and Management School, Polytechnic Institute of Bragança, 5300-253, Bragança, Portugal
• LSRE-LCM Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465, Porto, Portugal
• ALICE - Associate Laboratory in Chemical Engineering, FEUP, Porto, Portugal

• https://orcid.org/0000-0003-4327-7782

autor

Grabowski Thais Theomaris

• Technology and Management School, Polytechnic Institute of Bragança, 5300-253, Bragança, Portugal

• https://orcid.org/0000-0001-6872-4441

Bibliografia

• 1. P. Moral P and M. Méndez, "Production of pomace olive oil." Grasas y Aceites (España) (2006).
• 2. A. Tamborrino, et al. Continuous pulsed electric field pilot plant for olive oil extraction process. Innovative Food Science & Emerging Technologies (2022): 103192.
• 3. S. Vitolo, L. Petarca, and B. Bresci. Treatment of olive oil industry wastes. Bioresource Technology 67.2 (1999): 129-137.
• 4. E. Domingues, et al. Olive oil extraction industry wastewater treatment by coagulation and Fenton’s process. Journal of Water Process Engineering 39 (2021): 101818.

Uwagi

Opracowanie rekordu ze środków MNiSW, umowa nr POPUL/SP/0154/2024/02 w ramach programu "Społeczna odpowiedzialność nauki II" - moduł: Popularyzacja nauki i promocja sportu (2025).