olive processing waste management literature review and patent survey

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Olive processing waste management : literature review and patent survey

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Uploaded by station32.cebu on January 31, 2023

Future Trends in Olive Industry Waste Management: A Literature Review

• First Online: 11 February 2023

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• Aysen Muezzinoglu 9  

Part of the book series: Springer Water ((SPWA))

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Olive oil is one of the major features of the Mediterranean diet signifying healthy nutritional practices of both ancient and modern times. It is an exceptional food and contains several components beneficial for wellbeing and well-being. Olive oil, as well as the olive tree leaves are rich in oleuropein. During maturation of the fruit and the leaves, oleuropein is broken down to hydroxytyrosol and elenolic acid that are valuable components. These are antioxidants that strengthen the immune system. Oil mills use different technologies and consume a lot of water and energy. Depending on the technology, along with the main product line, side-streams such as cakes, pomace, kernel, and different types of olive mill wastewaters are generated. Wastes are also generated from subsequent treatment facilities for pomace oil and soap production. Captured oils are reclaimed and refined if possible. Only part of the beneficial chemicals such as polyphenols in the olive fruit is retained in the olive oil phase and a substantial part goes into the waste streams. More than fifty different valuable phenolics and other organic compounds have been identified in olive mill wastewaters. Pomace contains another good portion of polyphenols depending on the extraction technology. These chemicals need to be processed or removed from wastewaters by pretreatment for easier environmental management as the wastes are not acceptable to the receiving environmental media, and moreover they inhibit waste treatment. Integrated with this treatment, biotechnological conversions, or recovery of pure ingredients from the wastes are advisable to produce valuable raw materials for food, energy, agriculture, and pharmaceutical sectors. With the rising of 3R (reduce, reuse, recycle) trends, conservation of water and energy has become an issue in the olive industry. This strategy extends from preservation of these resources to enrichment of the beneficial ingredients in the product oil and reclamation of chemicals from olive by-products and wastes. Another option is adding wastes into adjusted cultures as substrates for biomass production and use the products in food, energy, and fertilizer industries. Innovative, and revised conversion technologies are needed for treatment, reuse, and reclamation of these chemicals from by-product and waste streams. There is a high number of scientific publications to address these more challenging goals. In this article new trends for stand-alone or integrated methods of waste treatment/pretreatment in management schemes for olive agro-industry with waste minimization, bioconversion and recovery/purification of beneficial chemicals are evaluated. Among the options, biotechnology of producing fuel, food, animal feed, pharmaceuticals, and fertilizers is especially important. These are being discussed for development of a profile leading to future research interests in view of the big number of published scientific research related to olive agro-industry.

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Muezzinoglu, A. (2023). Future Trends in Olive Industry Waste Management: A Literature Review. In: Souabi, S., Anouzla, A. (eds) Wastewater from Olive Oil Production. Springer Water. Springer, Cham. https://doi.org/10.1007/978-3-031-23449-1_10

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Olive Processing Waste Management: Literature Review and Patent Survey (Volume 5) (Waste Management, Volume 5) 2nd Edition

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Olive Processing Waste Management contains a comprehensive review of literature and patent survey concerning olive processing waste. Over 1,000 citations are presented. Wastes considered include olive cultivation solid waste, wastes arising from classical, three- and two-phase olive mills and wastes generated during table olive processing. In addition, information is presented concerning the management of spent olive oil (e.g. from cooking). The book is divided into five parts.

Part I presents background information concerning the characterization of olive processing wastes, their environmental impacts if disposed untreated and the effect of utilised olive-mill technology on the quantity and quality of generated wastes. Part II presents physical, thermal, physico-chemical, biological and combined or miscellaneous processes for treating olive-mill wastes. Part III concerns information on utilization of such wastes with or without prior treatment. Part IV concentrates on table olive processing waste and presents information regarding its characterization, treatment and uses. Part V presents an economical and legislative overview regarding olive-mill waste. The book contains a bibliography, glossary of terms used in the text, subject, patent and author indices as well as pertinent internet sites and authorities.

• Complete coverage of all available literature and patents concerning olive processing waste including economic and legislative issues
• Critical review of up to date utilized processes concerning treatment and uses of such waste
• Determination of research needs for further utilization of such wastes
• ISBN-10 0080448518
• ISBN-13 978-0080448510
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• Publisher Pergamon
• Publication date March 20, 2006
• Language English
• Dimensions 6.8 x 1.13 x 9.58 inches
• Print length 514 pages
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"This valuable book will be of assistance in the academic as well as industrial fields. Biochemical, environmental and mechanical engineers, biologists, microbiologists, agronomists, food technologists, ecologists and environmental scientists will benefit from this practical reference." -- International Journal of Biological Macromolecules, June 2006

"The volume is enriched with useful appendices [and]an impressive bibliography with over 1000 citations..provides the most advanced synthesis of the research carried out on multiple aspects of olive mill wastewater (OMWW) and other olive processing by-products." -- Waste Management and Research, 2006

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• Publisher ‏ : ‎ Pergamon; 2nd edition (March 20, 2006)
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• Hardcover ‏ : ‎ 514 pages
• ISBN-10 ‏ : ‎ 0080448518
• ISBN-13 ‏ : ‎ 978-0080448510
• Item Weight ‏ : ‎ 2.38 pounds
• Dimensions ‏ : ‎ 6.8 x 1.13 x 9.58 inches
• #1,135 in Waste Management
• #1,726 in Extraction & Processing Engineering
• #3,497 in Environmental & Natural Resources Law (Books)

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M. niaounakis.

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Olive Processing Waste Management: Literature Review and Patent Survey, Edition 2

About this ebook.

Part I presents background information concerning the characterization of olive processing wastes, their environmental impacts if disposed untreated and the effect of utilised olive-mill technology on the quantity and quality of generated wastes. Part II presents physical, thermal, physico-chemical, biological and combined or miscellaneous processes for treating olive-mill wastes. Part III concerns information on utilization of such wastes with or without prior treatment. Part IV concentrates on table olive processing waste and presents information regarding its characterization, treatment and uses. Part V presents an economical and legislative overview regarding olive-mill waste. The book contains a bibliography, glossary of terms used in the text, subject, patent and author indices as well as pertinent internet sites and authorities.

• Complete coverage of all available literature and patents concerning olive processing waste including economic and legislative issues
• Critical review of up to date utilized processes concerning treatment and uses of such waste
• Determination of research needs for further utilization of such wastes

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European Patent Office, Rijswijk, Netherlands

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Book Review: Olive Processing Waste Management - Literature Review and Patent Survey (Waste Management Series, 5)

2006, Waste Management & Research

Related Papers

Waste Management

Miguel Sánchez-monedero

Olive mill wastes represent an important environmental problem in Mediterranean areas where they are generated in huge quantities in short periods of time. Their high phenol, lipid and organic acid concentrations turn them into phytotoxic materials, but these wastes also contain valuable resources such as a large proportion of organic matter and a wide range of nutrients that could be recycled. In this article, recent research studies for the valorisation of olive mill wastes performed by several authors were reviewed: second oil extraction, combustion, gasification, anaerobic digestion, composting and solid fermentation are some of the methods proposed. Special attention was paid to the new solid waste generated during the extraction of olive oil by the two-phase system. The peculiar physicochemical properties of the new solid waste, called two-phase olive mill waste, caused specific management problems in the olive mills that have led to the adaptation and transformation of the traditional valorisation strategies. The selection of the most suitable or appropriate valorisation strategy will depend on the social, agricultural or industrial environment of the olive mill. Although some methods are strongly consolidated in this sector, other options, more respectful with the environment, should also be considered.

Primo Proietti

Material balances of the mill wastes and by-products resulting from two-phase and three-phase processing are presented. The main use of wastewater deriving from three-phase processing is for spreading on cultivated soil; the spreading load in hectolitres per hectare is suggested. Physical separation treatments allow the polluting charge of wastewater to be reduced by as much as 30–50%. The case of two- and three-phase pomace is presented. Oil and energy recovery, animal feed and composting are discussed. Annex 22.1 gives a detailed description of material balances and suggests how such calculations can be applied in practice for an effective control of mill performance.

Blanca Antizar-Ladislao

Abstract Olive-mill wastes are produced by the industry of olive oil production, which is a very important economic activity, particularly for Spain, Italy and Greece, leading to a large environmental problem of current concern in the Mediterranean basin. There is as yet no accepted treatment method for all the wastes generated during olive oil production, mainly due to technical and economical limitations but also the scattered nature of olive mills across the Mediterranean basin.

Process Biochemistry

CHRISTIAN LARROCHE

Giuseppe Lima , Giuseppe Lustrato

Olive Germplasm - The Olive Cultivation, Table Olive and Olive Oil Industry in Italy

Pietro Toscano

reda elkacmi

In this article, treatment and disposal alternatives of olive oil mill wastes and technical requirements for their management are covered. Waste characteristics, treatment options with regard to the economic feasibility, and challenges of existing waste disposal practices in olive growing countries are mentioned. Attention is drawn to present-day techniques of waste management. The search concerning the environmentally acceptable, economically feasible, and practically applicable methods of disposal of olive oil mill wastes is referred. In the management schemes, compliance with environmental regulations and economic and social benefits of the olive oil production are the goals that must be simultaneously achieved.

Springer Water. Springer, Cham

Doaa A . El-Emam

For more than 7000 years, olive oil production and consumption have been an established tradition in the Mediterranean area. Due to its great dietary and nutritional value, the olive oil industry is quickly growing across the world. Its manufacturing takes place in two ways: press extraction (the traditional method) and the continuous three-phase decanter process. Olive oil is extracted from the fruit of the olive and mixed with water to create a paste. Water is used in some of these steps to squeeze out most of the oil from the olive. The resulting paste is then mixed to increase the percentage of available oil. Both methods produce approximately (20%) olive oil, (30%) solid waste (olive husk) and 50% olive mill wastewater. This olive mill wastewater has a low pH and contains high toxic organic loads, which makes it a major environmental issue for countries producing olive oil. This chapter discusses the various approaches used for the mitigation of wastewater contaminants produced by the olive oil industry. Recent research studies which focused on the valorization options for dealing with olive mill waste residues such as animal feed, biofuel and biogas are also discussed.

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Roika Sarika

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