Environmental assessment of olive pomace valorization through two different thermochemical processes for energy production

Parascanu, M.M.; Sánchez, Paula; Soreanu, Gabriela; Valverde, J.L.; Sánchez-Silva, L.

doi:10.1016/j.jclepro.2018.03.169

Cited by 38 publications

(18 citation statements)

References 50 publications

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“…This is due to the increased concentration of sawdust which, regardless of species, has a lower calorific value than coffee grounds. Overall SCG presents as a typical biomass 45 and has similar characteristics to both other coffee residues and other agro-industrial residues such as solid olive mill waste or grape vine 33 , 46 , 47 . In contrast, another coffee residue, mucilage, is different in its characteristics: (w/w) 85–91% water and between 6.2% and 7.4% sugars, with a high presence of nitrogen, It is used as fertilizer, feed or compost or for energy purposes in anaerobic digestion processes or for the production of ethanol, hydrogen and lactic acid 9 , 48 .…”

Section: Discussionmentioning

confidence: 98%

Spent coffee ground characterization, pelletization test and emissions assessment in the combustion process

Colantoni

Paris²,

Bianchini

et al. 2021

Sci Rep

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Industrial development and increased energy requirements have led to high consumption of fossil fuels. Thus, environmental pollution has become a profound problem. Every year, a large amount of agro-industrial, municipal and forest residues are treated as waste, but they can be recovered and used to produce thermal and electrical energy through biological or thermochemical conversion processes. Among the main types of agro-industrial waste, soluble coffee residues represent a significant quantity all over the world. Silver skin and spent coffee grounds (SCG) are the main residues of the coffee industry. The many organic compounds contained in coffee residues suggest that their recovery and use could be very beneficial. Indeed, thanks to their composition, they can be used in the production of biodiesel, as a source of sugar, as a precursor for the creation of active carbon or as a sorbent for the removal of metals. After a careful evaluation of the possible uses of coffee grounds, the aim of this research was to show a broad characterization of coffee waste for energy purposes through physical and chemical analyses that highlight the most significant quality indexes, the interactions between them and the quantification of their importance. Results identify important tools for the qualification and quantification of the effects of coffee waste properties on energy production processes. They show that (SCG) are an excellent raw material as biomass, with excellent values in terms of calorific value and low ash content, allowing the production of 98% coffee pellets that are highly suitable for use in thermal conversion systems. Combustion tests were also carried out in an 80kWth boiler and the resulting emissions without any type of abatement filter were characterized.

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Section: Discussionmentioning

confidence: 98%

Spent coffee ground characterization, pelletization test and emissions assessment in the combustion process

Colantoni

Paris²,

Bianchini

et al. 2021

Sci Rep

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“…Turkey approximately generates 650.000 tons per year of olive pomace from its olive oil production, whereas global production is around 2 million tons per year [115,116]. Solid olive pomace is reported to possess a good potential for use as fuel, with high organic content, a heating value (≈22 MJ/kg) close to that of lignite [117], low sulfur content (approximately 1.5%), and high energy density per unit volume. The fuel pellets made of oil pomace can also be used in industrial boilers and domestic boilers following the removal of any residue oil via hexane extraction [118].…”

Section: Olive Waste Management In Turkeymentioning

confidence: 99%

An Overview of Olive Cultivation in Turkey: Botanical Features, Eco-Physiology and Phytochemical Aspects

et al. 2021

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Global climate change, especially global warming, is affecting olive production efficiency as well as its product quality. The size and water content of fruit varies depending on the olive fruit yield along with the region, climate, and geographical position as well as agricultural applications. Anthropogenic activities also affect its ecology to a great extent. The plant prefers areas with mild winters and short rainy seasons but is facing long and dry summers, sunny habitats, well drained dry, poor, loamy, clayey-loamy, slightly calcareous, pebbly and nutrient-rich soils, with a pH around 6–8. It is resistant to drought but suffers much from harsh winters and air pollutants, which affect its production. Although the olive plant tolerates temperatures between −7 °C to 40 °C, the optimum temperature demanded for growth, development, and fruit yield is 15–25 °C. The annual precipitation demand lies between 700–850 mm. An important part of the composition of its fruit consists of water and oil or the “liquid gold”. Main ingredients are additionally fat-soluble vitamins, minerals, organic sugars, and phenolics. Phenolic substances are responsible for many beneficial health effects as well as the taste and aroma of olive fruit. Oleuropein stands out due to its inhibition of oxidation of low density lipoproteins and its hypoglycemic and cholesterolemic effects. It is also a component that protects the olive tree against various parasites and diseases, one of the reasons why olive is recorded as the “immortal tree”. Olive trees are cultivated in different regions of Turkey. A series of changes occur in morphological, physiological, and biochemical features to overcome different types of stress. In this review, information about the botanical aspects, eco-physiology, and pharmaceutical features of the oil, fruit, and leaves has been evaluated.

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“…Considering the olive oil mill process and according to Parascanu et al [ 20 ], olive oil has a much higher economic value compared to the other by-products, not only representing the higher output in terms of product amount (mass allocation in Table 2 ). To better evaluate the environmental impact of every olive oil mill output, an economic allocation was used.…”

Section: Methodsmentioning

confidence: 99%

“…From a circular economy perspective, it is possible to assess, and in the future reduce, the environmental impact of these processes and waste products using a life cycle assessment analysis (LCA) [ 12 ]. There are several studies in the literature, mostly conducted in Mediterranean countries, in which the LCA of producing olive oil via different methods have been performed [ 5 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 , 22 , 23 ].…”

Section: Introductionmentioning

confidence: 99%

Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste

Pampuri

Casson

Alamprese

et al. 2021

Foods

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Reducing food waste as well as converting waste products into second-life products are global challenges to promote the circular economy business model. In this context, the aim of this study is to quantify the environmental impact of lab-scale food preparations enriched with phenolic extracts from olive oil mill waste, i.e., wastewater and olive leaves. Technological (oxidation induction time) and nutritional (total phenols content) parameters were considered to assess the environmental performance based on benefits deriving by adding the extracts in vegan mayonnaise, salad dressing, biscuits, and gluten-free breadsticks. Phenolic extraction, encapsulation, and addiction to the four food preparations were analyzed, and the input and output processes were identified in order to apply the life cycle assessment to quantify the potential environmental impact of the system analyzed. Extraction and encapsulation processes characterized by low production yields, energy-intensive and complex operations, and the partial use of chemical reagents have a non-negligible environmental impact contribution on the food preparation, ranging from 0.71% to 73.51%. Considering technological and nutritional aspects, the extraction/encapsulation process contributions tend to cancel out. Impacts could be reduced approaching to a scale-up process.

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Environmental assessment of olive pomace valorization through two different thermochemical processes for energy production

Cited by 38 publications

References 50 publications

Spent coffee ground characterization, pelletization test and emissions assessment in the combustion process

Spent coffee ground characterization, pelletization test and emissions assessment in the combustion process

An Overview of Olive Cultivation in Turkey: Botanical Features, Eco-Physiology and Phytochemical Aspects

Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste

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