دانلود رایگان مقاله چالش آینده ولاریزاسیون فاضلابی پردازشی زیتون خوراکی

Abstract

Table olive production is expanding worldwide. This production is associated with the generation of enormous amounts of polluting and difficult to handle wastewater streams. Thus, research on different technologies to decompose their organic load is currently needed. The economic benefit of the potential detoxification routes is expected to increase if processes for upgrading Table olive processing wastewaters are designed. This makes biological treatment of particular interest. The current review analyzes a relevant number of scientific studies dealing with promising technologies for biological treatment of table olive processing wastewaters from laboratory to pilot-scale systems. Concise details of the various technologies involved such as anaerobic digestion, lactic acid fermentation and fungal fermentation are determined. The most significant advances in the manufacturing of value-added products (e.g. biogas, platform chemicals, natural antioxidants) from table olive processing wastewaters through different microorganisms, bioreactor design modifications, and operational conditions are critically discussed. Future prospects of valorizing table olive wastewaters are presented.

6. Conclusion

The problem of wastewater generation from table olive processing has attracted the interest of researchers, regulatory bodies and industry. The prospect of utilizing TOPW as raw materials in a biorefinery is challenging. This approach will support the circular economical model that produces virtually zero waste and is urged by EU. To this direction, in this study scientific findings that provide opportunities for effective valorization of TOPW towards the sustainable production of chemicals of high economic importance as well as water and energy conservation are presented. These findings demonstrated that bioprocessing may be combined with green chemical treatment in order to develop TOPW-based successful biorefinery strategies. Process scaling-up and optimization in terms of economic and technical feasibility should take place in order to recognize the highly profitable processes. Greater collaboration between researchers and stakeholders will help the interested parties to develop dynamic technology transfer and reduce the time required for commercialization of each new ingredient due to safety precautions and market rules.