Olive mill wastewater (OMWW), a byproduct of olive oil production, presents a double-edged effect. While its high organic content and toxicity pose a significant environmental threat, OMWW also contains valuable components like polyphenols, nutrients, and organic matter. This thesis explores the characteristics of OMWW, examining both its detrimental effects on the environment and its potential for resource recovery. Traditionally, OMWW treatment focused solely on detoxification for environmental disposal. However, this approach often proves costly and impractical for small-scale producers. This research investigates a shift towards a more sustainable approach, transforming OMWW into valuable products while mitigating its environmental impact. The thesis also explores various potential applications of OMWW, including its use in soil amendment and agriculture as compost or biopesticides, while considering the proper management to avoid harming soil health or crops. The bioactive compounds in OMWW hold promise for the development of new drugs and treatments due to their antioxidant, antimicrobial, and anti-inflammatory properties. Additionally, OMWW can be a source of renewable energy through biogas production. The thesis delves into applications of OMWW in various sectors of the food industry in Italy and around the world, including meat preservation, dairy products, smart food packaging, etc. Then, it reviews current treatment methods for OMWW, analyzing their advantages and disadvantages. These methods include various approaches, each with its own set of considerations. Biological methods, utilize microorganisms to degrade organic matter but often require dilution due to OMWW's strength. Chemical methods employ coagulants and flocculants to remove solids and pollutants, but can potentially generate hazardous byproducts. Physical methods, such as filtration and membrane separation, remove contaminants but can be energy-intensive. Finally, thermal methods apply evaporation or incineration to concentrate or destroy OMWW, raising concerns about energy consumption and air emissions. The choice of the most appropriate treatment method depends on several factors, including simplicity, safety, energy efficiency, and waste production. In conclusion, this research emphasizes the current and future needs for a sustainable approach to OMWW management. By finding valuable applications for this byproduct and employing appropriate treatment methods, the olive oil industry can minimize its environmental impact while creating new economic opportunities.

Olive mill wastewater (OMWW), a byproduct of olive oil production, presents a double-edged effect. While its high organic content and toxicity pose a significant environmental threat, OMWW also contains valuable components like polyphenols, nutrients, and organic matter. This thesis explores the characteristics of OMWW, examining both its detrimental effects on the environment and its potential for resource recovery. Traditionally, OMWW treatment focused solely on detoxification for environmental disposal. However, this approach often proves costly and impractical for small-scale producers. This research investigates a shift towards a more sustainable approach, transforming OMWW into valuable products while mitigating its environmental impact. The thesis also explores various potential applications of OMWW, including its use in soil amendment and agriculture as compost or biopesticides, while considering the proper management to avoid harming soil health or crops. The bioactive compounds in OMWW hold promise for the development of new drugs and treatments due to their antioxidant, antimicrobial, and anti-inflammatory properties. Additionally, OMWW can be a source of renewable energy through biogas production. The thesis delves into applications of OMWW in various sectors of the food industry in Italy and around the world, including meat preservation, dairy products, smart food packaging, etc. Then, it reviews current treatment methods for OMWW, analyzing their advantages and disadvantages. These methods include various approaches, each with its own set of considerations. Biological methods, utilize microorganisms to degrade organic matter but often require dilution due to OMWW's strength. Chemical methods employ coagulants and flocculants to remove solids and pollutants, but can potentially generate hazardous byproducts. Physical methods, such as filtration and membrane separation, remove contaminants but can be energy-intensive. Finally, thermal methods apply evaporation or incineration to concentrate or destroy OMWW, raising concerns about energy consumption and air emissions. The choice of the most appropriate treatment method depends on several factors, including simplicity, safety, energy efficiency, and waste production. In conclusion, this research emphasizes the current and future needs for a sustainable approach to OMWW management. By finding valuable applications for this byproduct and employing appropriate treatment methods, the olive oil industry can minimize its environmental impact while creating new economic opportunities.

Olive Mill Wastewater: A Sustainable Resource for Italian Products, Current Status and Future Prospects

SEDAGHATI, SAHEBEH
2023/2024

Abstract

Olive mill wastewater (OMWW), a byproduct of olive oil production, presents a double-edged effect. While its high organic content and toxicity pose a significant environmental threat, OMWW also contains valuable components like polyphenols, nutrients, and organic matter. This thesis explores the characteristics of OMWW, examining both its detrimental effects on the environment and its potential for resource recovery. Traditionally, OMWW treatment focused solely on detoxification for environmental disposal. However, this approach often proves costly and impractical for small-scale producers. This research investigates a shift towards a more sustainable approach, transforming OMWW into valuable products while mitigating its environmental impact. The thesis also explores various potential applications of OMWW, including its use in soil amendment and agriculture as compost or biopesticides, while considering the proper management to avoid harming soil health or crops. The bioactive compounds in OMWW hold promise for the development of new drugs and treatments due to their antioxidant, antimicrobial, and anti-inflammatory properties. Additionally, OMWW can be a source of renewable energy through biogas production. The thesis delves into applications of OMWW in various sectors of the food industry in Italy and around the world, including meat preservation, dairy products, smart food packaging, etc. Then, it reviews current treatment methods for OMWW, analyzing their advantages and disadvantages. These methods include various approaches, each with its own set of considerations. Biological methods, utilize microorganisms to degrade organic matter but often require dilution due to OMWW's strength. Chemical methods employ coagulants and flocculants to remove solids and pollutants, but can potentially generate hazardous byproducts. Physical methods, such as filtration and membrane separation, remove contaminants but can be energy-intensive. Finally, thermal methods apply evaporation or incineration to concentrate or destroy OMWW, raising concerns about energy consumption and air emissions. The choice of the most appropriate treatment method depends on several factors, including simplicity, safety, energy efficiency, and waste production. In conclusion, this research emphasizes the current and future needs for a sustainable approach to OMWW management. By finding valuable applications for this byproduct and employing appropriate treatment methods, the olive oil industry can minimize its environmental impact while creating new economic opportunities.
2023
Olive Mill Wastewater: A Sustainable Resource for Italian Products, Current Status and Future Prospects
Olive mill wastewater (OMWW), a byproduct of olive oil production, presents a double-edged effect. While its high organic content and toxicity pose a significant environmental threat, OMWW also contains valuable components like polyphenols, nutrients, and organic matter. This thesis explores the characteristics of OMWW, examining both its detrimental effects on the environment and its potential for resource recovery. Traditionally, OMWW treatment focused solely on detoxification for environmental disposal. However, this approach often proves costly and impractical for small-scale producers. This research investigates a shift towards a more sustainable approach, transforming OMWW into valuable products while mitigating its environmental impact. The thesis also explores various potential applications of OMWW, including its use in soil amendment and agriculture as compost or biopesticides, while considering the proper management to avoid harming soil health or crops. The bioactive compounds in OMWW hold promise for the development of new drugs and treatments due to their antioxidant, antimicrobial, and anti-inflammatory properties. Additionally, OMWW can be a source of renewable energy through biogas production. The thesis delves into applications of OMWW in various sectors of the food industry in Italy and around the world, including meat preservation, dairy products, smart food packaging, etc. Then, it reviews current treatment methods for OMWW, analyzing their advantages and disadvantages. These methods include various approaches, each with its own set of considerations. Biological methods, utilize microorganisms to degrade organic matter but often require dilution due to OMWW's strength. Chemical methods employ coagulants and flocculants to remove solids and pollutants, but can potentially generate hazardous byproducts. Physical methods, such as filtration and membrane separation, remove contaminants but can be energy-intensive. Finally, thermal methods apply evaporation or incineration to concentrate or destroy OMWW, raising concerns about energy consumption and air emissions. The choice of the most appropriate treatment method depends on several factors, including simplicity, safety, energy efficiency, and waste production. In conclusion, this research emphasizes the current and future needs for a sustainable approach to OMWW management. By finding valuable applications for this byproduct and employing appropriate treatment methods, the olive oil industry can minimize its environmental impact while creating new economic opportunities.
Olive Oil
Waste Water
Sustaiability
Antioxidants
Recycling
File in questo prodotto:
File Dimensione Formato  
Sedaghati_Sahebeh.pdf

accesso aperto

Dimensione 1.51 MB
Formato Adobe PDF
1.51 MB Adobe PDF Visualizza/Apri

The text of this website © Università degli studi di Padova. Full Text are published under a non-exclusive license. Metadata are under a CC0 License

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.12608/67547