By M. Niaounakis, C.P. Halvadakis
The publication encompasses a complete evaluation of literature and patent survey bearing on olive processing waste. Over 1,000 citations are offered. Wastes thought of comprise olive cultivation reliable waste, wastes bobbing up from classical, 3- and two-phase olive generators and wastes generated in the course of desk olive processing. additionally, info is gifted about the administration of spent olive oil (e.g. from cooking). The publication is split into 5 parts.
half I provides heritage details in regards to the characterization of olive processing wastes, their environmental affects if disposed untreated and the impact of utilised olive-mill know-how at the volume and caliber of generated wastes. half II offers actual, thermal, physico-chemical, organic and mixed or miscellaneous strategies for treating olive-mill wastes. half III matters details on usage of such wastes without or with past therapy. half IV concentrates on desk olive processing waste and provides information about its characterization, remedy and makes use of. half V offers a cost-effective and legislative assessment concerning olive-mill waste. The ebook features a bibliography, thesaurus of phrases utilized in the textual content, topic, patent and writer indices in addition to pertinent websites and specialists. *Complete assurance of all to be had literature and patents relating olive processing waste together with monetary and legislative concerns *Critical overview of contemporary applied techniques pertaining to therapy and makes use of of such wastes *Determination of analysis wishes for additional usage of such wastes
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Extra resources for Olive Processing Waste Management
2001; Della Greca M. , 2001, 2004 Va´squez-Roncero A. , 1974b; Servili M. , 1989; Capasso R. , 1992a, b; Vinciguerra V. , 1999; Fiorentino F. , 2003; Della Greca M. , 2001, 2004 Cinnamic acid o-Hydroxycinnamic acid p-Coumaric acid 3-(4-Hydroxyphenyl)-2-propenoic acid; p-hydroxycinnamic acid; b-(4-hydroxyphenyl)-acrylic acid Cresol Methylphenol; cresylic acid; cresylol; tricresol; hydroxytoluene 33 o-Coumaric acid Balice V. , 1984; Chichelli A. , 1984; Servili M. , 1989; Ramos-Cormenzana A. , 1996 Servili M.
The description of each term is given in the ‘‘Glossary’’. Reviews in the Prior Art Despite the serious environmental problems caused by OMWW, there are only few reviews — mostly partial and/or outdated — on this subject in literature. In the earliest of them, preliminary investigations are discussed aimed at identifying the most effective purification methods and profitable recovery of residues (Carola C. , 1975). g. g. , 1977). 5. ). , 1980). A good review of the treatment options for OMWW can be found in the Proceedings of the International Symposium: ‘‘Olive by-products valorization’’ held in Seville in 1986 (FAO, 1986).
The main lipophilic phenols are cresols. The main hydrophilic phenols are phenolic acids, phenolic alcohols, flavonoids, and secoiridoids. The phenolic compounds classified as secoiridoids are characterized by the presence of either elenolic acid, or elenolic acid derivative in their molecular structure. Oleuropein, demethyloleuropein, ligstroside, and nuzhenide are the most abundant secoiridoids glucoside in olive fruit (Gariboldi P. , 1986; Garrido Ferna´ndez A. , 1997; Servili M. , 2004). Oleuropein is responsible for the bitter taste of the olive fruit and is concentrated in the mesocarp.