Management of spent brines or osmotic solutions

Romero, Concepción; Brenes, Manuel; Garcı́a, Pedro; Garrido‐Fernández, Antonio

doi:10.1016/s0260-8774(00)00204-1

Cited by 33 publications

(13 citation statements)

References 15 publications

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“…Fermentation wastewaters from table olive processing, unlike the de-bittering and rising wastewaters, are generated during the year in the packaging plants. This fact and the very different characteristics of them, i.e., high pH and strong alkalinities in lyes and subsequent washing wastewater with acidic pH, oils in suspension, polyphenols and high salinity in brine wastewater, make it necessary to segregate these effluents from the general drainage systems in order to treat them separately (Romero-Barranco et al, 2001). A sustainable solution would be to refrain from mixing them.…”

Section: Introductionmentioning

confidence: 99%

“…Romero-Barranco et al (2001) studied the possibility of introducing salt-free or reduced salt processes and segregation.…”

Section: Introductionmentioning

confidence: 99%

“…However, “the presence of metabolites interferes with the subsequent fermentation process” (Romero-Barranco et al, 2001). The presence of combined acidity, polyphenols, etc.…”

Section: Introductionmentioning

confidence: 99%

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Table Olive Wastewater: Problem, Treatments and Future Strategy. A Review

et al. 2018

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The table olive industry produces a high quantity of wastewater annually. These wastewaters are very problematic because of their characteristics of high organic matter, high phenolic content, high salinity and conductivity. The quantities in which they are produced are also a serious problem. The worldwide production of table olives reached 2,550,000 tons in the last five campaigns, with the European Union contributing to 32% of total production. The problem of these wastewaters is focused on the Mediterranean area where the highest quantity of table olives is produced and to a lesser extent on the United States and South America. Countries like Spain produce around 540,000 tons of these wastewaters. At present, there is no standard treatment for these wastewaters with acceptable results and which is applied in the industry. Currently, the most common treatment is the storage of these wastewaters in large evaporation ponds where, during the dry season, the wastewater disappears due to evaporation. This is not a solution as the evaporation ponds depend completely on the climatology and have a high number of associated problems, such as bad odors, insect proliferation and the contamination of underground aquifers. Different studies have been carried out on table olive wastewater treatment, but the reality is that at the industrial level, none has been successfully applied. New and promising treatments are needed. The current review analyzes the situation of table olive wastewater treatment and the promising technologies for the future.

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Section: Introductionmentioning

confidence: 99%

“…Romero-Barranco et al (2001) studied the possibility of introducing salt-free or reduced salt processes and segregation.…”

Section: Introductionmentioning

confidence: 99%

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Table Olive Wastewater: Problem, Treatments and Future Strategy. A Review

et al. 2018

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“…also examined 14 an osmotic membrane distillation process (OMD) with a microporous hydrophobic PTFE membrane for reconcentration of a pure sugar solutions. Barranco et al 15 performed OMD process for reconcentration and purification of spent brine from table olive production. All investigated membrane systems 13 -15 possessed however one important drawback -the necessity of the additional post-treatment to reconcentrate the spent osmotic agent solution.…”

Section: Introductionmentioning

confidence: 99%

Application of pervaporation and osmotic membrane distillation to the regeneration of spent solutions from the osmotic food dehydration

Kujawski

Gierszewska

Warczok

et al. 2009

Polish Journal of Chemical Technology

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Application of pervaporation and osmotic membrane distillation to the regeneration of spent solutions from the osmotic food dehydration Results of pervaporation (PV) of sucrose and calcium chloride spent solutions were presented. Additionally, osmotic membrane distillation (OMD) of sucrose solutions was investigated. It was found that the regeneration of spent sucrose solution for the reuse is possible by using PV or OMD processes. However, OMD process produces another spent stream i.e. CaCl2. Pervaporation membranes showed fluxes in the range of 0.5 - 0.9 kg m-2 h-1 in contact with 40° Brix sucrose solution, whereas OMD water permeate fluxes were in the range of 4 - 5 kg m-2 h-1 for the same feed concentration. Two different hybrid processes were suggested: i) pretreatment followed by OMD reconcentration of spent sucrose solution and independently PV for CaCl2 regeneration; ii) membrane pretreatment (MP) followed by PV of sucrose solution. Based on the experimental results, the membrane areas for both systems were calculated and compared. MP-PV system seems to be a better solution for the spent mixtures management.

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“…Romero Barranco, Brenes Balbuena, García García, and Garrido Fernanández (2001) suggested ultrafiltration as a method for regenerating the spent brines of table olives. The authors pointed out the savings in energy consumption compared with evaporation, and lack of groundwater contamination by elimination of evaporation ponds as main advantages of ultrafiltration.…”

Section: Introductionmentioning

confidence: 99%