Table 2 Summary of the Constituents of Olive Oil Wastewater Alpechin According to Different Literature Data

Pom Fies Gar Steeg Ham Bor Bec

Zou Andr Beltran-

pei13 tas14 cia18 mans15 di16 ja25 cari23 Ubay22 ari24 eozzi17 Heredia21 Kissi20 Rivas19

Parameter (1974) (1981) (1989)a (1992) (1993) (1995) (1996)f (1997)e (1998)c (1998) (2000)d (2001)b (2001)

pH — 4.7 — 5.3 3-5.9 5.2 5.06 4.7 — 5.09 13.6 4.2 12.9

Chemical 195 — 15-40 108.6 40- 60 90 115- 225 121.8 6.7 50 24.45

oxygen 220 (filtered 120

demand, 63)

Biochemical 38.44 — 9-20 41.3 23- — — — 58 — 4.3 — 14.8 oxygen demand in 5 days, BOD5 (g/L)

Total solids, TS (g/L) Organic total solids (g/L)

Fats (g/L) — — — 2.33 1-23 — — 7.7 — 9.8 — — — Polyphenols 17.5 3-8 0.5 0.002 5-80 0.3 3.3 — — 6.2 0.12 12 0.833

Volatile organic

5-10

0.96

acids (g/L) Total

Volatile organic acids (g/L) Total aWastewater generated in the table olive processing industries during different stages including washing of fruits, debittering of green olives (addition of sodium hydroxide), fermentation and packing.

Other parameters were measured such as: color (A395)=16; Cl-=11.9 g/L; K+=2.5 g/L; NH4+=0.15

cSince the dark color of olive oil mill effluent was difficult to determine quantitavely, the optical value (OD) at 390 nm was measured; this value was 8.5.

dRepresents wastewater generated in table olive processing plant (black olives). Aromatic compounds (A) =17 were determined by measuring the absorbance of the samples at 250 nm (the maximum absorbance wavelength of these organic compounds.

eRepresents concentrated black water from a traditional olive oil mill plant. Other parameters were measured such as SS=8.5-9 g/L, Total P=1.2g/L.

fOther parameters were measured such as TC=25.5g/L, Total P=0.58 g/L, Lipids=8.6 g/L. Source: Refs. 13-25.

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