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Fermentation brines from Spanish style green table olives processing: treatment alternatives previous to recycling or recovery operations

By Eva Ferrer-Polonio, Alicia Iborra Clar, José Antonio Mendoza Roca and Laura Pastor Alcañiz

Abstract

This is the peer reviewed version of the following article: Ferrer-Polonio, E., Iborra-Clar, A., Mendoza-Roca, J. A. and Pastor-Alcañiz, L. (2016), Fermentation brines from Spanish style green table olives processing: treatment alternatives before recycling or recovery operations. J. Chem. Technol. Biotechnol., 91: 131–137, which has been published in final form at http://dx.doi.org/10.1002/jctb.4550. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving.BACKGROUND Fermentation brine from Spanish style green table olives processing (FTOP) is characterized by very high conductivity (around 88 mS cm(-1)), high values of suspended solids (near 1300 mg L-1), chemical oxygen demand (around 17 900 mg L-1) and total phenols (1000 mg L-1). In this work, fermentation brines have been exhaustively characterized and pH adjustment-sedimentation, coagulation-flocculation-sedimentation and adsorption with activated carbon have been evaluated. RESULTS AND CONCLUSIONS The pretreatment selection will depend on the final FTOP management. If no polyphenols elimination is required in view of a further recovery, the best pretreatment is pH adjustment to 9 plus sedimentation. The removal efficiencies achieved were 33.1% suspended solids, 82.5% turbidity and only 10.4% of polyphenols. However, if the final FTOP treatment was biological, the best pretreatment is adsorption with powder active carbon, because this pretreatment implies the maximum reduction of phenols in FTOP, which inhibit microorganism activity in the biological process. The maximum total phenols removal efficiency was 96% with 8 g L-1 of BM8 powder activated carbon (21% soluble COD).The authors of this work thank CDTI (Centre for Industrial Technological Development) for financial support through the Spanish Ministry of Science and Innovation. The authors thank Chiemevall and Derypol for support during this work.Ferrer-Polonio, E.; Iborra Clar, A.; Mendoza Roca, JA.; Pastor Alcañiz, L. (2016). Fermentation brines from Spanish style green table olives processing: treatment alternatives previous to recycling or recovery operations. Journal of Chemical Technology and Biotechnology. 91(1):131-137. doi:10.1002/jctb.4550S13113791

Topics: Fermentation brines, Polyphenols, Pretreatments, Table olives, INGENIERIA QUIMICA
Publisher: 'Wiley'
Year: 2016
DOI identifier: 10.1002/jctb.4550
OAI identifier: oai:riunet.upv.es:10251/81297
Provided by: RiuNet
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