Monitoring of a III-Phase Olive Pomace Composting Process Using the CIELAB Colorimetric Method

Tsivas, Dimosthenis; Vlyssides, Αpostolos; Vlysidis, Anestis

doi:10.1007/s12649-021-01363-8

Cited by 7 publications

(2 citation statements)

References 21 publications

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“…Cedola et al [5] stated that the high content of polyphenols is responsible for the purplish colour of the OP, and this is explained by the negative b* value of the Bosana OP, which appears to be more purple. A lot of factors affect OP colour, but the proximate composition of the variety has the biggest influence [57]. To our knowledge, only a few studies have explored the mineral composition of OP from Olea europaea L., and none have conducted studies on Bosana or Semidana.…”

Section: Characterization Of Olive Pomacementioning

confidence: 99%

Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace

Dahdah,

Cabizza,

Farbo

et al. 2024

Foods

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Mediterranean countries are known for their high-quality olives and the production and consumption of olive oil. Olive pomace (OP), the major by-product of olive oil extraction, is receiving attention for its potential as a functional compound in food products, reflecting its physiology- and health-promoting attributes. This study assessed the physico-chemical characteristics of OP obtained from two Sardinian olive cultivars, Bosana and Semidana, and the effect of OP incorporation on the baking performance of wheat dough. We assessed the rheological parameters, pasting profile, and fermentation of doughs obtained through the partial substitution of wheat flour with OP at 0 (control), 1, 2, 3, and 5%. OP inclusion resulted in significant differences in the studied parameters compared with control samples. Positive effects included a decrease in development time, improved dough stability and storage, and superior loss modulus and gas retention capacity. Negative effects comprised an increase in dough resistance and a decrease in dough development height, gas production, gas retention, pasting profile, stickiness, and elasticity. These differences in the OP dough were due to the interactions between polyphenols and fibre with water and the starch–gluten matrix. This study found improvements in dough characteristics following the substitution of wheat flour with low percentages of OP, especially Semidana at 1%. Although higher percentages of OP would be associated with greater nutritional and health benefits, they resulted in a degradation of the dough’s attributes, producing a gluten-free-like matrix in the final product.

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Section: Characterization Of Olive Pomacementioning

confidence: 99%

Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace

Dahdah,

Cabizza,

Farbo

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

“…These OPW are heterogeneous mixture of olive skin, pulp (70-90%), stone (9-27%) and olive seeds (2-3%). The OPW are usually valorised as organic fertilizer via composting (Ameziane et al 2020;Tsivas et al 2021) or through direct spreading in agricultural land (Innangi et al 2017), as source of nutrients and active molecules (Mallamaci et al 2021;Ribeiro et al 2021), or also as chemicals feedstock (Paz et al 2020). The OPW were also reused for crude oil production (Pasqualone et al 2016).…”

Section: Introductionmentioning

confidence: 99%

Sustainable Valorization of Olive Pomace Waste to Renewable Biofuels, Biomaterials and Biochemicals Via Pyrolysis Process: Experimental and Numerical Investigation

Aissaoui

Trabelsi²,

Bensidhom³

et al. 2021

Preprint

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This work demonstrates, experimentally and numerically, the potential of Olive Pomace Waste (OPW) to produce renewable biofuels (pyrolytic oil and gas), bio-chemicals (tars as source of bioactive molecules) and bio-fertilizers (chars) through slow pyrolysis. Experimental pyrolysis runs were conducted at 500, 600 and 700°C as final pyrolysis temperature, 15, 20 and 25°C/min as heating rate and 1h as residence time, in a fixed bed pyrolyzer. In the optimum pyrolysis conditions (600°C and 15°C/min), 33 wt.% of oil, 30.00 wt.% of char and 37 wt.% of gas were produced. Recovered pyrolytic oil presents good energy value (HHV between 15.96 and 20.94 MJ/kg) with a great bioactive potential. The released permanent gases show an interesting energy content (LHV up to 11 MJ/Kg) which emphasizes their application in a gas engine to provide renewable electricity in rural olive groves area. The recovered OPW biochar presents a high carbon (C 72.54 wt.%) and nutrients contents (up to 8.42 mg/g of Ca, up to 8.69 mg/g of K and up to 2.02 % of total N) which make it suitable for soil amendment and for long-term carbon sequestration. Kinetic study of OPW pyrolysis, performed using the Distributed Activation Energy Model (DAEM), gives an activation energy values ranging from 121.6 to 151.6 kJ/mol. The investigation of the OPW thermal behavior and reactivity under pyrolysis conditions is useful approach to design and operate slow pyrolysis process at commercial scale, which could be useful by farmers for OPW in olive fields.

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Differentiation of the composting stages of green waste using the CIELAB color model

Tsivas

Vlyssides

Vlysidis

2023

J of Chemical Tech & Biotech

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BACKGROUNDCIELAB color variables can be used to monitor a composting process and evaluate the maturity of the compost with a new, rapid, easy, and low‐cost colorimetric analysis. However, to date there are no available data to support the ability of CIELAB color changes to depict the different stages of a composting procedure. This study aims to examine the correlation of CIELAB color variables with composting time to elucidate how color changes can be used to detect the different stages of a composting process. Two green waste industrial scale composting processes with different added materials were monitored using typical physicochemical and CIELAB color analyses.RESULTSDuring composting, color variables a*, b*, C*, and ΔΕ* exhibited fluctuations following a constant variation trend that correlated with each composting phase. This behavior depicts the transformation of the organic composition of compost, as described by Organic Carbon (OC), Carbon‐to‐Nitrogen ratio (C/N), Humic Acids (HA), and Fulvic Acids (FA). Moreover, color variables a*, b*, and C* showed strong relationships with OC, C/N, and HA/FA (R2 > 0.83) and with HA (R2 > 0.74). These results indicate that CIELAB color change follows the same general pattern for each composting procedure that utilizes the same main composting substrate, regardless of any differing additional materials.CONCLUSIONMonitoring the CIELAB color variables made it possible to depict the different phases of composting, especially the transformation of the organic composition of the compost. Accurately monitoring CIELAB color variables distinguishes the different stages of a composting process through a rapid analysis at radically reduced costs compared to complex physicochemical analyses. © 2023 The Authors. Journal of Chemical Technology and Biotechnology published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry (SCI).

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Monitoring of a III-Phase Olive Pomace Composting Process Using the CIELAB Colorimetric Method

Cited by 7 publications

References 21 publications

Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace

Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace

Sustainable Valorization of Olive Pomace Waste to Renewable Biofuels, Biomaterials and Biochemicals Via Pyrolysis Process: Experimental and Numerical Investigation

Differentiation of the composting stages of green waste using the CIELAB color model

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