کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
584263 | 1453181 | 2007 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Chemical and physicochemical profile of wastewaters produced from the different stages of Spanish-style green olives processing
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
بهداشت و امنیت شیمی
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Chemical and physicochemical profile of wastewaters produced from the different stages of Spanish-style green olives processing Chemical and physicochemical profile of wastewaters produced from the different stages of Spanish-style green olives processing](/preview/png/584263.png)
چکیده انگلیسی
The main purpose of the processing of table olives is the removal, at least partially, of the natural bitterness of the fruit in order to render it edible. The preparation of Spanish-style green olives after harvesting involves cleaning followed by debittering using NaOH solution, washing with water, a lactic acid fermentation step and finally canning. Wastewaters originating from table olives processing industries pose an important environmental threat, as they are characterized by a very high organic load and high concentration of phenolic compounds, which are toxic to living organisms. In this communication, the chemical and physicochemical profile of wastewaters produced from the different stages of Spanish-Style green olives processing was investigated. Phenolic compounds, organic acids, amino acids and total sugars along with common physicochemical parameters were determined in order to appraise the specific features of each individually produced wastewater.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Hazardous Materials - Volume 145, Issues 1â2, 25 June 2007, Pages 339-343
Journal: Journal of Hazardous Materials - Volume 145, Issues 1â2, 25 June 2007, Pages 339-343
نویسندگان
C.S. Parinos, C.D. Stalikas, Th.S. Giannopoulos, G.A. Pilidis,