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Olive Cake (olive + cake)
Selected AbstractsAPPLICATION OF EXPERIMENTAL DESIGN METHOD TO THE OIL EXTRACTION FROM OLIVE CAKEJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2 2009SMAIL MEZIANE ABSTRACT Olive cake is an important solid waste of the olive oil production. It still contains a certain quantity of oil that can be recovered by means of solvent extraction. In this study, two-level full factorial design was performed to evaluate the effects of four variables and their interactions on the oil extraction by the ethanol 96.0% in a batch reactor. The variables included size of particles, temperature, and time of contact and solvent-to-solids ratio. The statistical analysis of the experimental data showed that the extracted oil mass depends on all the examined variables. It also depends on the interactions between size of particles and solvent-to-solid ratio and size of particles and temperature. The experimental data were in good agreement with those predicted by the model. PRACTICAL APPLICATIONS Olive cake is solid waste of the olive oil industry that is available in large amounts in many Mediterranean countries and at very low cost. It can be treated or valorized, enabling at the same time the solution to environmental problems caused by the olive oil production process. The economic interest that it presents is especially because of the residual oil that it contains and that can be recovered by solvent extraction. However, this solid,liquid extraction depends on several parameters: the ones inherent to the products (structure and properties of the sample, nature of extraction solvent); and the others to the extraction process (time of contact, temperature of extraction, solvent-to-solid ratio, stirring velocity). The experimental design method enables to determine the most important variables and their interaction in the extraction process at the same time performing a low number of experiments. [source] Fermentation characteristics and microbial growth promoted by diets including two-phase olive cake in continuous fermentersJOURNAL OF ANIMAL PHYSIOLOGY AND NUTRITION, Issue 1 2008A. Moumen Summary Two-phase olive cake (2POC) is the by-product obtained from the so called ,two-phase' procedure to extract olive oil by mechanical methods. After the mechanical extraction the 2POC is dried and most of the remaining oil extracted by chemical means. The production of the crude by-product may reach more than 4 millions t/year in Spain (MAPA, 2003), most of it in areas (Southeast) with shortage of pastures and conventional feeds for ruminants. Six continuous fermenters, inoculated with ruminal liquor from wethers or goats, were fed lucerne hay (LH); LH plus a concentrate including dried two-phase olive cake (LHCO) and; diet LHCO added with polyethylene glycol (LHCOP). The highest pH values and ammonia N (NH3 -N) output were found in fermenters fed diet LH (6.19 and 6.35 for pH, and 53.7 and 68.9 mg NH3N/day, respectively, in fermentes inoculated with rumen liquor from sheep and goats) without differences due to the inoculum origin. The digestibility of carbohydrates (CHO) was affected (p < 0.001) by inoculum (67.0 and 58.8%, respectively, for goats and wethers) the lowest values being for diet LHCO (53.2 and 57.0% with inoculum from wethers and goats, respectively). The main volatile fatty acid (VFA) was acetic acid with higher (p < 0.01) values in fermenters with inoculum from goats than from wethers (80.2 and 63.0 mmol/day respectively). The efficiency of bacterial protein synthesis (EBS) was not different (p > 0.05) with inoculum from wethers and goats [26.4 and 28.1 and 35.2 and 33.5 g bacterial N/kg digested CHO, respectively, obtained by using diamino pimelic acid (DAPA) and purine bases (PB) as microbial markers]. The lowest (p < 0.05) values were found in fermenters fed diets LHCOP and LH, estimated, respectively, from DAPA and PB (21.9 and 29.0 g bacterial N/kg digested CHO). The substitution of a part of lucerne hay by a concentrate including dried 2POC does not seem to cause important differences in efficiency of VFA production. Results concerning bacterial protein synthesis are not so clear since values estimated from DAPA and PB did not show similar trends. Neither inoculum origin nor PEG had important effects on fermentation characteristics. The DAPA could be an adequate marker in continuous fermenters, with comparative purposes, as protozoa are not present and, estimated protein synthesis values are similar to those obtained in vivo with similar diets using urinary excretion of PD (Yáñez Ruiz et al., 2004b). Further research is needed to state the optimal proportion of 2POC in practical diets for ruminants at both maintenance and production stages. [source] Anaerobic biodegradation of two-phase olive mill solid wastes and liquid effluents: kinetic studies and process performanceJOURNAL OF CHEMICAL TECHNOLOGY & BIOTECHNOLOGY, Issue 9 2006Rafael Borja Abstract The new two-phase olive oil mills produce three identifiable and separate waste streams, namely (1) the wash waters from the initial cleansing of the fruit, (2) the aqueous solid residues from the primary centrifugation and (3) the wash waters from the secondary centrifugation. As well as offering process advantages, they also consume less water. Therefore the solid residue, two-phase olive mill solid waste (OMSW), has a high organic matter concentration, giving it an elevated polluting load, and cannot be easily handled by traditional technology which deals with the conventional three-phase olive cake. In addition, the new two-phase olive mill effluents (TPOME) are made up of a mixture of effluents (1) and (3), the total volume of TPOME generated being ,0.25 dm3 kg,1 olives processed. This review aims to report the main features and characteristics of two-phase OMSW and TPOME as compared with the classical olive cake and olive mill wastewater (OMW) derived from the three-phase manufacturing process. The advantages and disadvantages of the two-phase decanting process are summarised. The anaerobic digestibility of two-phase OMSW using different influent substrate concentrations is reported. Kinetic studies of anaerobic digestion of two-phase OMSW are also reviewed and summarised, as well as mass balances to predict the behaviour of the reactor and simplified kinetic models for studying the hydrolysis, acidogenic and methanogenic steps of one- and two-stage anaerobic digestion of OMSW. The review also includes the following: assays of anaerobic digestion of wastewaters from the washing of olives, of olive oil and the two together using fluidised beds and hybrid reactors; the kinetics, performance, stability, purification efficiencies and methane yield coefficients. Copyright © 2006 Society of Chemical Industry [source] | ||||||||||