Olive Oil Mill Wastewater Degradation: Storage Effect

被引:0
作者
Faria, Benedita [1 ,3 ]
Rocha, Claudio [2 ,3 ]
机构
[1] Univ Porto, Fac Engn, Dept Chem Engn, LEPABE, Rua Dr Roberto Frias, P-4200465 Porto, Portugal
[2] Univ Porto, Fac Engn, Lab Separat, React Engn Lab Catalysis & Mat, Rua Dr Roberto Frias, P-4200465 Porto, Portugal
[3] ALiCE Associate Lab Chem Engn, Fac Engn, Rua Dr Roberto Frias, P-4200465 Porto, Portugal
关键词
Olive oil mill wastewater; Radiation; Storage time; Wastewater degradation; SOIL;
D O I
10.1002/ceat.202200341
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
Olive oil mill wastewater (OMW) is one of the pollutant sub-products produced by the olive oil industry. Nowadays, to treat the effluent and decrease its environmental impact, several studies on different methods for degradation have been developed, e.g., wastewater valorization through the steam reforming process. This work aimed to analyze how physicochemical characteristics of OMW are modified under different storage conditions. Different conditions were applied to the effluent in terms of temperature, light, and storage time. Real and synthetic OMW samples were tested during this work. The results showed that the properties of the effluent changed when it was stored at high temperatures due to degradation of organic species during storage.
引用
收藏
页码:403 / 409
页数:7
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