Valorisation of organic waste: Use of olive kernels and pomace for cement manufacture

Lila, Kerrai; Belaadi, Salah; Solimando, Roland; Zirour, Fetiha Ralida

doi:10.1016/j.jclepro.2020.123703

Cited by 19 publications

(6 citation statements)

References 42 publications

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“…Thus, using these wastes as additive for concrete is very important for protecting the environment but the number of studies on this subject is very limited. In some of the studies carried out on this subject, the usability of oyster shell [76], olive wastes [77], forest wastes [78], fig wastes [79], rise husk ash [80,81] and some of the other materials [82,83] as concrete additive was examined. Environmental pollution has increased dramatically, especially in the last 30 years [84][85][86] and because of the rapid development of global economy, the type and level of chemical pollution have constantly increased, and this increase has reached a terrifying level for the ecosystems [87,88].…”

Section: Discussionmentioning

confidence: 99%

Usability of Organic Wastes in Concrete Production; Palm Leaf Sample

Bayraktar

2022

KUJES

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Palm leaves are vegetal waste that are not widely used by the society, only piled up and causing odors that mix with the environment. Channeling this waste material into the construction industry helps to overcome waste disposal problems as well as promote sustainability. The most important features expected from the buildings are the creation of the most suitable environmental conditions for the products to be stored or the creatures that will live in them, and they can be used safely for a long time. In the construction of the buildings, materials that are the cheapest possible, safe and capable of creating the optimum environmental conditions should be used. The materials to be selected should have sufficient strength and durability, high heat and sound insulation and lightness. Since single-storey buildings are not subject to excessive load, it is important that the thermal insulation is high and light in material selection. Since the widespread use of concrete as a building material in the world, efforts to make concrete light, cheaper and better insulating have gained importance. Lightweight concrete, which is easy to apply, has been an important building material in recent years. With the use of lightweight concrete as a building material, benefits such as economy in terms of material, earthquake resistance, and the elimination of a second insulation material for heat and sound insulation can be achieved. In this study; Experimental study using Portland cement (CEM I), Palm Leaf, CEN standard sand and water mortar production; sample production, curing, some physical and mechanical experiments were carried out in four stages. The usability of palm leaf, which is a vegetable waste, as aggregate in concrete production by replacing it with CEN standard sand at 0, 5, 10, 20, 30 and 40% as well as 10% with cement has been investigated. The study results show that the addition of both ground palm leaf and palm leaf aggregate significantly altered almost all properties of concrete. These changes are at different levels in terms of physical properties. As a result of the study, it was determined that as the amount of foam increased, the spreading diameter increased, whereas palm leaf addition decreased the spreading diameter. It has been determined that the addition of palm leaf decreases the depth of water treatment depending on time, the porosity of the samples with high level of palm leaf addition increases and the compression and bending strength decreases.

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Section: Discussionmentioning

confidence: 99%

Usability of Organic Wastes in Concrete Production; Palm Leaf Sample

Bayraktar

2022

KUJES

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“…For each parameter, within each type of olive pomace storage technique and considering the flour type used, means followed by different letters within each column (lowercase) and each row (capital letters) indicate significant differences (p < 0.05). The detected compounds belonged to nine classes-ketones (7), aldehydes (6), alcohols (5), acids (5), furans and pyrans (5), pyrazines (5), esters and acetates (4), terpenoids (3), and phenols (2).…”

Section: Spme-gc/ms Analysis Of the Volatile Components Of The Breadsmentioning

confidence: 99%

“…The detected compounds belonged to nine classes-ketones (7), aldehydes (6), alcohols (5), acids (5), furans and pyrans (5), pyrazines (5), esters and acetates (4), terpenoids (3), and phenols (2).…”

Section: Spme-gc/ms Analysis Of the Volatile Components Of The Breadsmentioning

confidence: 99%

“…In such a context, the olive oil industry has developed new strategies to convert its by-products and wastes into commercially viable products, such as fuels, fertilizers, feed ingredients, compost, cement and bricks, and phytochemicals [4,[6][7][8]. As reviewed by Roselló-Soto et al [9], by-products and wastes from olive oil production include compounds of considerable nutritional value such as fatty acids, pigments (carotenoids and chlorophylls), tocopherols, phytosterols, squalene, volatile and aromatic compounds, and polyphenols.…”

Section: Introductionmentioning

confidence: 99%

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Exploitation of Black Olive (Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread

Cardinali,

Belleggia,

Reale

et al. 2024

Foods

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In this study, the morpho-textural features, total phenolic content (TPC), and antioxidant capacity (AOC) of bread fortified with olive (Olea europaea L.) pomace were evaluated. Fresh olive pomace was subjected to microbiological and chemical (TPC, AOC, and fiber) analyses; then, the same olive pomace was analyzed during 1 to 6 months of storage at 4 °C or −20 °C. All olive pomace samples were used in 10%, 15%, or 20% amounts to produce type 0 soft wheat (Triticum aestivum) and whole wheat bread samples. The volatile organic compounds (VOCs) in the bread samples were also analyzed to assess the effect of the addition of the olive pomace on the flavor profile of the baked products. The TPC and AOC evaluation of olive pomace showed no differences among the analyzed samples (fresh, refrigerated, or frozen). Regarding the bread containing olive pomace, the specific volume was not affected by the amount or the storage methods of the added pomace. Bread samples produced with soft wheat flour showed the lowest hardness values relative to those produced with whole wheat flour, irrespective of the amount or storage method of the olive pomace. Regarding color, the crust and crumb of the bread samples containing 20% olive pomace were significantly darker. The bread samples containing 20% olive pomace had the highest TPC. The bread samples with fresh olive pomace were characterized by terpenoids, ketones, and aldehydes, whereas the bread samples containing refrigerated olive pomace were characterized by alcohols (mainly ethanol), acids, esters, and acetate. Finally, the bread samples with frozen olive pomace showed a volatile profile similar to that of bread produced with fresh olive pomace. Olive pomace was shown to be a suitable ingredient for producing bread with high nutritional value.

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“…Lila et al [12], used olive pomace as an additive in cement mortar to monitor the effect of incorporating this waste product on the mortar's mechanical properties. They measured the compression resistance at different ages, they found that the compressive strength of the additive mortar decreased significantly compared with the reference mortar after 28 days, and became negligible after 365 days, whereas the compressive properties of the mortar containing 10% of the additive were very close to those of the reference cement mortar.…”

Section: Introductionmentioning

confidence: 99%

Enhanced Thermo-Physical Properties of Gypsum Composites Using Olive Pomace Waste Reinforcement

Atigui,

Maaloufa,

Souidi

et al. 2024

RCMA

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Today, the construction sector consumes 30-40% of the world's total energy and contributes one-third of total greenhouse gas emissions. Consequently, the development of new eco-friendly building materials with improved properties is becoming increasingly important. Olive pomace waste is released into the environment, which has a negative impact on it. Recycling this olive pomace waste as an alternative raw material in the construction industry can protect the environment and at the same time reduce the additional costs of managing and disposing of this waste for local authorities. It is an environmentally friendly and sustainable solution to waste recycling. This study investigated the effect of adding olive pomace (OP) to building materials. Four proportions of this additive (4%, 8%, 12% and 16%) were used. Physical, thermal properties (conductivity and diffusivity) as well as mechanical properties (compressive and flexural strength) of the composites were carried out. The traditional gypsum-based composites had a thermal conductivity of 0.478 W.m -1 .K -1 , while the composites of gypsum with additive show an interesting thermal conductivity of 0.390 W.m -1 .K -1 for a percentage of 16% (OP16) with a reduction rate of 22.56%, and mechanical properties lower than those of the reference gypsum-based composite but in accordance with the standard EN 133279-1, with compressive strength of almost 4.10MPa for a percentage of 16% (OP16), and flexural strength equal to 2MPa. This is due to the increase in porosity as indicated by the microstructure of the composites. We also tested water absorption by capillary action for each specimen, and found that this coefficient increased with increasing percentage of waste.

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Valorisation of organic waste: Use of olive kernels and pomace for cement manufacture

Cited by 19 publications

References 42 publications

Usability of Organic Wastes in Concrete Production; Palm Leaf Sample

Usability of Organic Wastes in Concrete Production; Palm Leaf Sample

Exploitation of Black Olive (Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread

Enhanced Thermo-Physical Properties of Gypsum Composites Using Olive Pomace Waste Reinforcement

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