Disposal of by-products in olive oil industry: waste-to-energy solutions

Caputo, Antonio Casimiro; Scacchia, Federica; Pelagagge, Pacifico M.

doi:10.1016/s1359-4311(02)00173-4

Cited by 188 publications

(96 citation statements)

References 11 publications

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“…Dlive oil is the major product of the olive fruit milling process and generates, in addition to the solid waste or de-oiled cake, semi-solid and aqueous liquor by-products, including olive oil mill waste water and olive oil lees (Amurca) (Caputo et al, 2003;Niaounakis & Halvadakis, 2006).…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial activity of amurca (olive oil lees) extract against selected foodborne pathogens

Janakat¹,

Al‐Nabulsi²,

Allehdan³

et al. 2015

Food Sci. Technol (Campinas)

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The antimicrobial activity of a methanolic extract of amurca (olive oil lees) was determined against both Gram-positive (L. monocytogenes and S. aureus) and Gram-negative (E. coli D157:H7 and S. enteritidis) foodborne pathogens at 10 °C or 37 °C using microdilution and disk diffusion methods, and its relative activity was compared to selected antibiotics. Minimum inhibitory (MIC) and minimum bactericidal (MBC) concentrations of amurca extract ranged from 60 to 80 µl/ml at 37 °C after 24 h against all tested strains. At 10 °C, amurca was more inhibitory with MIC and MBC values of 40 and 60 µl/ml, respectively, after 7 d against tested strains. Amurca at 40 µl/ml reduced numbers of tested pathogens by 2.5 to 3.2 log 10 CFU/ml at 10 °C after 7 d, but was not inhibitory at 37 °C after 24 h. Protein prepared from amurca was not antimicrobial. The relative antimicrobial activity (inhibition zone ratio) of 80 µl/ml amurca methanolic extract compared to chloramphenicol, erythromycin, gentamycin and tetracycline ranged from 0.36 to 1.0 against Gram-negative and from 0.45 to 2.0 against Gram-positive bacteria. In addition, amurca extract inhibited E. coli D157:H7 02-0628 and S. aureus 26127 which were resistant to tetracycline and chloramphenicol, respectively.

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Section: Introductionmentioning

confidence: 99%

Antimicrobial activity of amurca (olive oil lees) extract against selected foodborne pathogens

Janakat¹,

Al‐Nabulsi²,

Allehdan³

et al. 2015

Food Sci. Technol (Campinas)

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“…Thermochemical conversion process presents several environmental advantages such as the reduction in mass and volume of disposed solids, the reduction in pollutants and the potential for energy recovery [11][12][13]. Thermochemical conversion process such as pyrolysis could be an alternative and viable option for environmentally acceptable way to manage olive mill wastes disposal.…”

Section: Introductionmentioning

confidence: 99%

Utilization of Starink Approach and Avrami Theory to Evaluate the Kinetic Parameters of the Pyrolysis of Olive Mill Solid Waste and Olive Mill Wastewater

My¹,

H²,

L³

et al. 2017

J Adv Chem Eng

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Journal of Advanced Chemical Engineering AbstractIn this study, the thermal behavior of two olive mill wastes samples such as olive mill solid waste (OMSW) and concentrated olive mill wastewater (COMWW) was examined at different heating rates ranging from 5 to 50 K/min in inert atmosphere using the technique of thermo gravimetric analysis. Avrami theory and iso-conversional Starink approach were used in this work to evaluate the kinetic parameters, including apparent activation energy (E a ) and reaction order (n). For the range of conversion degree investigated (20-80%), the values of apparent activation energy for olive mill solid waste (OMSW) were 147.51-158.79 KJ/mol and 200.13-212.51 KJ/mol for hemicellulose and cellulose respectively. Whilst the apparent activation energy of concentrated olive mill wastewater (COMWW) varied from 128.41 to 138.85 KJ/mol and from 201.3 to 226.67 KJ/mol for hemicellulose and cellulose respectively. With varied temperature (515-753 K), the corresponding values of reaction order was increased from 0.1004 and 0.1061 to 0.1787 and 0.2886, along with a decrease to 0.1220 and 0.1889 for OMSW and COMWW respectively.

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“…However, research has intensified in recent years, drawing more attention on pruning residue as a possible source of energy (Dalla Marta et al, 2010;Masera et al, 2006). More specifically, several studies have confirmed that agricultural residues may be a suitable source of biomass for the production of thermal and electrical energy (Caputo et al, 2003;Kuiper et al, 1998;Malaspina et al, 1996;Mussatto et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Mechanized recovery of olive pruning residues: ash contamination and harvesting losses

Assirelli¹,

Acampora²,

Croce³

et al. 2013

J Agricult Engineer

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Agricultural residues represent an important source of biomass for energy. Among the available biomass suitable for energy and available in Italy, pruning represents about the 20% of the total. About 1.184 million of hectares are planted with olive trees; the pruning residues coming from these plantations represent a wide source of biomass at National level. The authors tested six commercial pruning harvesters to determine harvesting losses and product contamination when recovering pruning residues. All harvesters used a mechanical pick-up to collect the residues and a shredder to reduce them into chips. Three different pick-up settings were tested and namely: 1 cm above ground level, manufacturer's specification and 3 cm above ground level. Ash content in the shredded material was taken as a measure of contamination: the uncontaminated branch material collected directly from the trees had a value of 3.5%, whereas in shredded residues varied between 4.5% and over 5.5%, for the shortest and the longest distance between the pick-up and the soil surface, respectively. Harvesting losses were slightly, but significantly, related to pick-up setting, and mainly depended on machine type. Both machines have shown a good quality of the work performed and the results obtained indicates that the work phases could be simplified in order to reduce both the time of use and the harvesting costs.

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Disposal of by-products in olive oil industry: waste-to-energy solutions

Cited by 188 publications

References 11 publications

Antimicrobial activity of amurca (olive oil lees) extract against selected foodborne pathogens

Antimicrobial activity of amurca (olive oil lees) extract against selected foodborne pathogens

Utilization of Starink Approach and Avrami Theory to Evaluate the Kinetic Parameters of the Pyrolysis of Olive Mill Solid Waste and Olive Mill Wastewater

Mechanized recovery of olive pruning residues: ash contamination and harvesting losses

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