UID:
almahu_9948025386702882
Format:
1 online resource (515 p.)
Edition:
2nd ed.
ISBN:
1-280-64107-X
,
9786610641079
,
0-08-046180-8
Series Statement:
Waste management series ; v. 5
Content:
The book 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 d
Note:
Description based upon print version of record.
,
front cover; copyright; table of contents; front matter; Foreword to the First Edition; Foreword to the Second Edition; body; Part I Background Information; Chapter 1 Introduction; Olive and Oil Production Statistics; Olive Growing and Environmental Effects; The Problem of Olive Processing Wastes; Current Practices for Olive Processing Waste Management; Spain; Italy; Greece; Turkey; Tunisia; Portugal; France; Cyprus; Croatia; Malta; Terminology; Reviews in the Prior Art; Chapter 2 Characterization of Olive Processing Waste; The Olive Fruit; Olive By-Products; Pruning and Harvest Residues
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Types of Olive-Mill Extraction By-ProductsExperimental Techniques; Biochemical Oxygen Demand (BOD); Total Organic Nitrogen; Total Organic Carbon (TOC); Lipid Characterization; Total Carbohydrate Characterization; Phenol Characterization; Determination of Partition Coefficient (Kp); Analysis of Metal Cations and Inorganic Anions; Antioxidant Activity; Identification of Bacteria; Animal Feed Analysis; Chapter 3 Environmental Effects; Effects on Soil; Effects on Soil Physical Properties; Effects on Soil Chemical Properties; Effects on Soil Biological Properties; Effects on Water
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Effects on AtmosphereChapter 4 The Effect of Olive-Mill Technology; Evolution of Production Methods; Crushing; Pressing; Oil Separation; Olive Oil Production Systems; Pressing Process (Traditional or Classical System); Centrifugation; Stone-Removing Process; Percolation (Selective Filtering); Electrophoresis; Chemical Separation; Part II Treatment Processes; Chapter 5 Physical Processes; Dilution; Sedimentation/Settling; Flotation; Centrifugation; Filtration; Membrane Technology (Microfiltration, Ultrafiltration, Nanofiltration, and Reverse Osmosis); Chapter 6 Thermal Processes
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Physico-Thermal ProcessesEvaporation/Distillation; Drying; Irreversible Thermo-Chemical Processes; Combustion; Pyrolysis; Lagooning; Chapter 7 Physico-Chemical Processes; Neutralization; Precipitation/Flocculation; Inorganic Flocculants; Organic Flocculants; Adsorption; Chemical Oxidation Processes; Advanced Oxidation Processes (AOPs); Wet Oxidation; Electro-Chemical Oxidation; Ion Exchange; Chapter 8 Biological Processes; Anaerobic Processes; Up-Flow Anaerobic Sludge Blanket (UASB) Reactor; Anaerobic Baffled Reactor (ABR); Combinations and Comparisons Among Various Reactors; Co-Digestion
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Conclusions Regarding Anaerobic BioreactorsLandfills; Aerobic Processes; Attached-Growth (Biofilm, Fixed-Film); Suspended-Growth; Conclusions Regarding Aerobic Bioreactors; Use of Specific Aerobic Microorganisms; Aerobic-Anaerobic Processes; Composting; Phytoremediation (Wetlands); Irrigation of Agricultural Land/Land Spreading; Chapter 9 Combined and Miscellaneous Processes; Part III Utilization; Chapter 10 Uses; Use as Fertilizer/Soil Conditioner; Use as Herbicide/Pesticide; Use in Animal Feeding and Human Consumption; Recovery of Residual Oil; Recovery of Organic Compounds; Pectins
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Antioxidants
,
English
Additional Edition:
ISBN 0-08-044851-8
Language:
English
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