Iris Publishers - World Journal of Agriculture and Soil Science (WJASS)

Oil Mill Wastewater and its Effects


Authored by Serafina Andiloro



Olive mill wastewater (OMW) is the liquid by-product generated during olive oil production. Different papers have discussed the effects of OMW discharge on soil characteristics, plant production and phytotoxicity.

OMW are characterized by high organic load, concentrations of total suspended solids and phenolic compounds, and depends on the olives degree of ripening and the post-harvest, storage conditions, oil and grease. The relationship between soil and OMW is also in dependence of their quantity and qualitative chemical composition. It is noteworthing that the quantity and the quality of OMW is influenced by the olive oil extraction system. In a so called three phases system 50-70 L of lukewarm water are added per 100 kg olive fruits in the horizzontal centrifuge (decanter), whereas 0-20 L of lukewarm water are added per 100 kg olive fruits in a so called tw o phases system. As a consequence a three phases system produces larger OMW volumes (93.6-95.0 L per 100 kg olive fruits) than a two phases system (6.1 L per 100 kg olive fruits). The phenolic content in OMW is related to the water added during the oil extractive process, in fact the higher water adding in the three phases system dilutes phenols (197 mg/L) in larger OMW volumes whereas a higher phenol content (292 mg/L) is found in OMW from a two phases system. A 1.2-1.4 kg oil aliquot per 100 kg olives is also contained in the OMW. Olive oil is mainly composed by glycerides (about 98.5%) and minor components (about 1.5%) such as phenols, sterols, fatty alcohols, and waxes whose composition varies during olive ripening. For this reason the OMW composition after an olive oil extraction on October is different with respect OMW after an olive oil extraction on December from drupes even if produced in the same olive orchard and in the same harvest year.

 

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