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Wastewater from the preparation of table olives

Authors
Journal
Water Research
0043-1354
Publisher
Elsevier
Publication Date
Volume
26
Issue
5
Identifiers
DOI: 10.1016/0043-1354(92)90237-x
Keywords
  • Table Olive
  • Processing
  • Wastewater
  • Ph
  • Suspended Solids
  • Dissolved Solids
  • Bod5
  • Cod
  • Chloride

Abstract

Abstract The sources, flow rates and characteristics of the wastewater from the Conservolea variety table olive processing is evaluated. Measurements in four Greek factories show that: (i) 3.9–7.5 m 3 wastewater/t green olives and 0.9–1.9 m 3 wastewater/t black olives are produced and (ii) the wastewaters have pH 3.6–13.2, suspended solids 0.03–0.4 g/l, dissolved solids 0.2–80.0 g/l, BOD 5 0.1–6.6 g/l, COD 0.3–18.2 g/l and sodium chloride 0–80.0 g/l. The large fluctuations in these data are caused by variations in water consumption, the factories' production capacities, the clarity and ripeness of the olives and the olive preparation conditions.

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