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dc.contributor.authorGarcía-Serrano, Pedroes_ES
dc.contributor.authorRomero Barranco, Concepciónes_ES
dc.contributor.authorCastro Gómez-Millán, Antonio dees_ES
dc.contributor.authorGarcía García, Pedroes_ES
dc.contributor.authorMontaño, Alfredoes_ES
dc.contributor.authorMedina Pradas, Eduardoes_ES
dc.contributor.authorBrenes Balbuena, Manueles_ES
dc.date.accessioned2020-09-24T15:18:25Z-
dc.date.available2020-09-24T15:18:25Z-
dc.date.issued2020-12-
dc.identifier.citationInnovative Food Science and Emerging Technologies 66: 102491 (2020)es_ES
dc.identifier.issn1466-8564-
dc.identifier.urihttp://hdl.handle.net/10261/220205-
dc.description4 Tablas.-- 4 Figurases_ES
dc.description.abstractA new aeration treatment of black ripe olive streams prior to their vacuum evaporation was studied. It was found that the aeration for two days of these solutions reduced the chemical oxygen demand (COD) of the distillate phase (>80%) generated during their vacuum evaporation; although the temperature (14–38 °C) and the air flow rate (10–50 L air/h/L) had a great influence on this reduction. Moreover, the COD in the distillate was mainly associated with the presence of acetic acid (~400 mg/L) and ethanol (~500 mg/L), the later substance being eliminated by strong aeration. Additionally, the growth of native aerobic microorganisms, mainly Acetobacter, increased the pH of the wastewater to 7–8 units, thus avoiding evaporation of the acetic acid salt formed. These results make the use of the distillate for plant irrigation viable and its discharge into municipal depuration plants possible, given the low COD (<500 mg/L) reached with this new method.es_ES
dc.description.sponsorshipThis work was supported by the Spanish Government (Project AGL2016-76820-R, AEI/FEDER, UE).es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.relationMINECO/ICTI2013-2016/AGL2016-76820-Res_ES
dc.rightsopenAccessen_EN
dc.subjectTable olivees_ES
dc.subjectWastewateres_ES
dc.subjectAerationes_ES
dc.subjectEthanoles_ES
dc.subjectAcetic acides_ES
dc.subjectAcetobacteres_ES
dc.titleAerobic treatment of black ripe olive processing streams to reduce biological contaminationes_ES
dc.typeartículoes_ES
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.ifset.2020.102491es_ES
dc.embargo.terms2021-12-01es_ES
dc.contributor.funderMinisterio de Economía y Competitividad (España)es_ES
dc.relation.csices_ES
oprm.item.hasRevisionno ko 0 false*
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003329es_ES
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