In the nineties with the spread of olive oil extraction technology based on metal crusher and horizontal centrifugal systems (decanters) provided of two outlets (two-phase decanters), the wet olive pomace (WOP) has become an environmental issue especially in the area of Mediterranean basin where is concentrate the majority of world olive production. The olive pomace produced by a two-phase decanter is not-convenient to be employed as raw material by the factories for the treatment of olive residues due the low quantity of oil and the high moist content. One of the most promising valorization procedures involving WOP is the anaerobic digestion (AD) [1]. However, some drawbacks are present: among them the high content of phenols partially contributes to inhibit the biomethanation mechanism [2]. The phenolic substances possess a bacteriostatic and phytotoxic effect and, if freely released, can significantly contribute to the alteration of the surrounding environment. To solve this problem very active is the research on the field of pretreatments that can improve the biogas production and overcome the bacteriostatic effect of phenolic fraction [3]. The treatments proposed in our study, based on Fenton’s reagent, are capable to produce two effects in the treated matrices: improving the speed of biomethane production in the anaerobic digestion process and reducing the H2S content in biogas. In our tests we have observed that the WOP treated with Fe (II) and 4.4 M H2O2 (the mildest oxidative treatment in our experiment) showed an intense production of methane almost immediately, with a peak production (over 11 NmL/gSV), during the 8th and the 9th days whereas, the untreated WOP starts the biogas production in the 8th day of test with a daily peak of production of CH4 (13.46 NmL/gSV) during the 14th day. The treatment scheme based on Fenton’s reagent has the potential to eliminate the environmental impacts associated with olive oil industry and permits a fully exploitation of the whole biomass that came from the olive oil food processing.

Improvement of biochemical methane potential (BMP) of olive residues using Fenton’s reagent

Fabio Girardi
;
Romolo Remetti;
2022

Abstract

In the nineties with the spread of olive oil extraction technology based on metal crusher and horizontal centrifugal systems (decanters) provided of two outlets (two-phase decanters), the wet olive pomace (WOP) has become an environmental issue especially in the area of Mediterranean basin where is concentrate the majority of world olive production. The olive pomace produced by a two-phase decanter is not-convenient to be employed as raw material by the factories for the treatment of olive residues due the low quantity of oil and the high moist content. One of the most promising valorization procedures involving WOP is the anaerobic digestion (AD) [1]. However, some drawbacks are present: among them the high content of phenols partially contributes to inhibit the biomethanation mechanism [2]. The phenolic substances possess a bacteriostatic and phytotoxic effect and, if freely released, can significantly contribute to the alteration of the surrounding environment. To solve this problem very active is the research on the field of pretreatments that can improve the biogas production and overcome the bacteriostatic effect of phenolic fraction [3]. The treatments proposed in our study, based on Fenton’s reagent, are capable to produce two effects in the treated matrices: improving the speed of biomethane production in the anaerobic digestion process and reducing the H2S content in biogas. In our tests we have observed that the WOP treated with Fe (II) and 4.4 M H2O2 (the mildest oxidative treatment in our experiment) showed an intense production of methane almost immediately, with a peak production (over 11 NmL/gSV), during the 8th and the 9th days whereas, the untreated WOP starts the biogas production in the 8th day of test with a daily peak of production of CH4 (13.46 NmL/gSV) during the 14th day. The treatment scheme based on Fenton’s reagent has the potential to eliminate the environmental impacts associated with olive oil industry and permits a fully exploitation of the whole biomass that came from the olive oil food processing.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11573/1657921
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