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Pregled bibliografske jedinice broj: 1166664

Olive pomace leachate wastewater treatment by aeration and flocculation and sorption method


Trgo, Marina; Ugrina, Marin; Srdoc, Tonka; Šetka, Ivana
Olive pomace leachate wastewater treatment by aeration and flocculation and sorption method // Proceedings WATER FOR ALL 2019 / Habuda-Stanić, M. (ur.).
Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2021. str. 32-38 (poster, međunarodna recenzija, cjeloviti rad (in extenso), ostalo)


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Naslov
Olive pomace leachate wastewater treatment by aeration and flocculation and sorption method

Autori
Trgo, Marina ; Ugrina, Marin ; Srdoc, Tonka ; Šetka, Ivana

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), ostalo

Izvornik
Proceedings WATER FOR ALL 2019 / Habuda-Stanić, M. - Osijek : Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2021, 32-38

ISBN
978-953-7005-70-2

Skup
8th International Conference WATER FOR ALL

Mjesto i datum
Osijek, Hrvatska, 21-22.03.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
olive oil pomace, leaching, COD, BOD 5 , leachate treatment

Sažetak
Olive oil production generates large amounts of solid and liquid wastes, particularly in the Mediterranean countries. Treatment of these wastes is obligatory in EU, but treatment methods are not clearly defined due to the complexity of their composition. The olive pomace leachate is one of the generated wastes and this paper examines its simulated production and treatment. Leaching of olive pomace is a fast process due to the high content of soluble compounds and the obtained acidic leachate has very high Chemical oxygen demand (COD) and Biological Oxygen demand (BOD 5 ) values. The treatment with aeration and flocculation decreases COD for 58.41% at the optimal flocculant concentration of 10 mmol/L. The addition of active carbon decreases the COD value down to 495 mg/L, which is a value suitable for the discharge into sewage systems. Aeration and sorption onto active carbon can be recommended as methods for the treatment of the olive pomace leachate.

Izvorni jezik
Engleski

Znanstvena područja
Kemijsko inženjerstvo



POVEZANOST RADA


Ustanove:
Kemijsko-tehnološki fakultet, Split

Profili:

Avatar Url Marin Ugrina (autor)

Avatar Url Marina Trgo (autor)


Citiraj ovu publikaciju:

Trgo, Marina; Ugrina, Marin; Srdoc, Tonka; Šetka, Ivana
Olive pomace leachate wastewater treatment by aeration and flocculation and sorption method // Proceedings WATER FOR ALL 2019 / Habuda-Stanić, M. (ur.).
Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2021. str. 32-38 (poster, međunarodna recenzija, cjeloviti rad (in extenso), ostalo)
Trgo, M., Ugrina, M., Srdoc, T. & Šetka, I. (2021) Olive pomace leachate wastewater treatment by aeration and flocculation and sorption method. U: Habuda-Stanić, M. (ur.)Proceedings WATER FOR ALL 2019.
@article{article, author = {Trgo, Marina and Ugrina, Marin and Srdoc, Tonka and \v{S}etka, Ivana}, editor = {Habuda-Stani\'{c}, M.}, year = {2021}, pages = {32-38}, keywords = {olive oil pomace, leaching, COD, BOD 5 , leachate treatment}, isbn = {978-953-7005-70-2}, title = {Olive pomace leachate wastewater treatment by aeration and flocculation and sorption method}, keyword = {olive oil pomace, leaching, COD, BOD 5 , leachate treatment}, publisher = {Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek}, publisherplace = {Osijek, Hrvatska} }
@article{article, author = {Trgo, Marina and Ugrina, Marin and Srdoc, Tonka and \v{S}etka, Ivana}, editor = {Habuda-Stani\'{c}, M.}, year = {2021}, pages = {32-38}, keywords = {olive oil pomace, leaching, COD, BOD 5 , leachate treatment}, isbn = {978-953-7005-70-2}, title = {Olive pomace leachate wastewater treatment by aeration and flocculation and sorption method}, keyword = {olive oil pomace, leaching, COD, BOD 5 , leachate treatment}, publisher = {Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek}, publisherplace = {Osijek, Hrvatska} }




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