Monitoring of a III-Phase Olive Pomace Composting Process Using the CIELAB Colorimetric Method

Tsivas, Dimosthenis; Vlyssides, Αpostolos; Vlysidis, Anestis

doi:10.1007/s12649-021-01363-8

Cited by 9 publications

(14 citation statements)

References 22 publications

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“…Cedola et al [5] stated that the high content of polyphenols is responsible for the purplish colour of the OP, and this is explained by the negative b* value of the Bosana OP, which appears to be more purple. A lot of factors affect OP colour, but the proximate composition of the variety has the biggest influence [57]. To our knowledge, only a few studies have explored the mineral composition of OP from Olea europaea L., and none have conducted studies on Bosana or Semidana.…”

Section: Characterization Of Olive Pomacementioning

confidence: 99%

Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace

Dahdah,

Cabizza,

Farbo

et al. 2024

Foods

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Mediterranean countries are known for their high-quality olives and the production and consumption of olive oil. Olive pomace (OP), the major by-product of olive oil extraction, is receiving attention for its potential as a functional compound in food products, reflecting its physiology- and health-promoting attributes. This study assessed the physico-chemical characteristics of OP obtained from two Sardinian olive cultivars, Bosana and Semidana, and the effect of OP incorporation on the baking performance of wheat dough. We assessed the rheological parameters, pasting profile, and fermentation of doughs obtained through the partial substitution of wheat flour with OP at 0 (control), 1, 2, 3, and 5%. OP inclusion resulted in significant differences in the studied parameters compared with control samples. Positive effects included a decrease in development time, improved dough stability and storage, and superior loss modulus and gas retention capacity. Negative effects comprised an increase in dough resistance and a decrease in dough development height, gas production, gas retention, pasting profile, stickiness, and elasticity. These differences in the OP dough were due to the interactions between polyphenols and fibre with water and the starch–gluten matrix. This study found improvements in dough characteristics following the substitution of wheat flour with low percentages of OP, especially Semidana at 1%. Although higher percentages of OP would be associated with greater nutritional and health benefits, they resulted in a degradation of the dough’s attributes, producing a gluten-free-like matrix in the final product.

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Section: Characterization Of Olive Pomacementioning

confidence: 99%

Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace

Dahdah,

Cabizza,

Farbo

et al. 2024

Foods

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show abstract

Section: Introductionmentioning

confidence: 99%

“…Recent studies (Khan et al 2009;Tsivas et al 2021;Tsivas et al 2023) have shown that compost color, and in particular the CIELAB color model, could partially mitigate typical compost physicochemical analyses and provide a rapid and more cost-effective method for monitoring composting. Compost color change has been shown to follow the evolution of composting (Khan et al 2009;Tsivas et al 2021), and, in particular, organic matter transformation (Tsivas et al 2023). In certain cases, and particularly when the composting phases are sequential (Tsivas et al 2023) and do not merge (Khan et al 2009;Tsivas et al 2021), the color of compost appeared to be able to distinguish the different phases of composting.…”

Section: Introductionmentioning

confidence: 99%

“…Compost color change has been shown to follow the evolution of composting (Khan et al 2009;Tsivas et al 2021), and, in particular, organic matter transformation (Tsivas et al 2023). In certain cases, and particularly when the composting phases are sequential (Tsivas et al 2023) and do not merge (Khan et al 2009;Tsivas et al 2021), the color of compost appeared to be able to distinguish the different phases of composting. In addition, the study by Tsivas et al (2023) showed that compost color had almost similar values and identical progression patterns when composting similar main organic substrates with different additives.…”

Section: Introductionmentioning

confidence: 99%

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Development of a novel green waste compost stability monitoring method using the CIELAB color model

2024

Global NEST Journal

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<p>Compost stability is an essential parameter of composting. Recent studies have shown that the color of compost is influenced by the initial characteristics of the main organic substrates. In this study, the progression of CIELAB color variables and typical compost stability and maturity indices were monitored during composting of green waste (GW) with different characteristics from previous studies. Results showed that the color variables a*, b* and C* exhibited a constant downward trend and a strong correlation with composting time (R2 > 0.90). In addition, the color variables Δb* and ΔC* were found to be correlated with the humification of the compost, and in particular HA/FA with R2 values above 0.83. Δb* and ΔC* are not affected by the initial characteristics of the green waste. Therefore, they can be used to monitor the stability of GW compost, regardless of different composting parameters, such as windrow size, additional materials, conditions, initial properties, and waste treatment delays. Δb* and ΔC* values above 2.76 and 2.96, respectively, can be used as an indicator of an acceptable degree of GW humification. Color analysis is a quick and easy compost stability monitoring method, and it can complement standard stability physicochemical indices.</p>

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“…These OPW are heterogeneous mixture of olive skin, pulp (70-90%), stone (9-27%) and olive seeds (2-3%). The OPW are usually valorised as organic fertilizer via composting (Ameziane et al 2020;Tsivas et al 2021) or through direct spreading in agricultural land (Innangi et al 2017), as source of nutrients and active molecules (Mallamaci et al 2021;Ribeiro et al 2021), or also as chemicals feedstock (Paz et al 2020). The OPW were also reused for crude oil production (Pasqualone et al 2016).…”

Section: Introductionmentioning

confidence: 99%

Sustainable Valorization of Olive Pomace Waste to Renewable Biofuels, Biomaterials and Biochemicals Via Pyrolysis Process: Experimental and Numerical Investigation

Aissaoui

Trabelsi²,

Bensidhom³

et al. 2021

Preprint

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This work demonstrates, experimentally and numerically, the potential of Olive Pomace Waste (OPW) to produce renewable biofuels (pyrolytic oil and gas), bio-chemicals (tars as source of bioactive molecules) and bio-fertilizers (chars) through slow pyrolysis. Experimental pyrolysis runs were conducted at 500, 600 and 700°C as final pyrolysis temperature, 15, 20 and 25°C/min as heating rate and 1h as residence time, in a fixed bed pyrolyzer. In the optimum pyrolysis conditions (600°C and 15°C/min), 33 wt.% of oil, 30.00 wt.% of char and 37 wt.% of gas were produced. Recovered pyrolytic oil presents good energy value (HHV between 15.96 and 20.94 MJ/kg) with a great bioactive potential. The released permanent gases show an interesting energy content (LHV up to 11 MJ/Kg) which emphasizes their application in a gas engine to provide renewable electricity in rural olive groves area. The recovered OPW biochar presents a high carbon (C 72.54 wt.%) and nutrients contents (up to 8.42 mg/g of Ca, up to 8.69 mg/g of K and up to 2.02 % of total N) which make it suitable for soil amendment and for long-term carbon sequestration. Kinetic study of OPW pyrolysis, performed using the Distributed Activation Energy Model (DAEM), gives an activation energy values ranging from 121.6 to 151.6 kJ/mol. The investigation of the OPW thermal behavior and reactivity under pyrolysis conditions is useful approach to design and operate slow pyrolysis process at commercial scale, which could be useful by farmers for OPW in olive fields.

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Monitoring of a III-Phase Olive Pomace Composting Process Using the CIELAB Colorimetric Method

Cited by 9 publications

References 22 publications

Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace

Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace

Development of a novel green waste compost stability monitoring method using the CIELAB color model

Sustainable Valorization of Olive Pomace Waste to Renewable Biofuels, Biomaterials and Biochemicals Via Pyrolysis Process: Experimental and Numerical Investigation

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