Rozprawy doktorskie na temat „Olive oil industry”
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Warnock, Peter. "Identification of ancient olive oil processing methods based on olive remains /". free to MU campus, to others for purchase, 2004. http://wwwlib.umi.com/cr/mo/fullcit?p3144469.
Pełny tekst źródłaJermoumi, Rabia. "Structural econometric model of the European Union olive oil sector /". free to MU campus, to others for purchase, 2004. http://wwwlib.umi.com/cr/mo/fullcit?p3164515.
Pełny tekst źródłaMichels, Trudie. "The 'good oil' the role olive oil plays in the lives of Western Australian consumers /". Connect to thesis, 2006. http://portal.ecu.edu.au/adt-public/adt-ECU2006.0053.html.
Pełny tekst źródłaTapon, Njamo Julien Serge. "Olive wastewater bioremediation using a rotating biological contactor (RBC)". Thesis, Cape Peninsula University of Technology, 2012. http://hdl.handle.net/20.500.11838/2023.
Pełny tekst źródłaThe expansion of the South African olive processing industry has brought an increased threat to the environment. More production activities lead to more wastewater generation that requires more costly treatment. Regulatory bodies concerned with the release of effluents into the environment are imposing evermore-restrictive guidelines. With this information in mind, the South African olive industry is facing a significant challenge of maintaining economic competitiveness while becoming more environmentally benign. To begin addressing this challenge, the olive processing industry must develop and implement new, more effective, tailored treatment technologies to remediate olive wastewater prior to its release into the environment. In this study, the use of indigenous olive wastewater biofilms in combination with a rotating biological contactor (RBC) was investigated for possible bioremediation purposes. The development of microbial biofilms resulted in the breakdown of the hazardous chemical compounds present in the olive wastewater, i.e. reducing the chemical oxygen demand (COD) and polyphenol content. Results showed that indigenous microorganisms within table olive and olive mill wastewater have a strong tendency to form biofilms. Furthermore, when these biofilms are applied to a small-scale RBC system, significant lower levels of both COD (on average 55% for table olive wastewater (TOWW) and 46% for olive mill wastewater (OMWW) and total phenol (on average 51% for TOWW and 39% for OMWW) were obtained. Results from shocking the biofilms with chemicals routinely used during olive processing indicates that most have a negative effect on the biofilm population, but that the biofilms are able to survive and recover in a relatively short time. This study confirms the potential application of indigenous biofilms found in olive wastewater streams for future bioremediation technologies that form the basis for the development of an eco-friendly, easy-to-manage, low cost technologies specifically designed for the small South African olive processing industry.
Anwana, Edward, Zaid E. Azaizeh, Onur Özmen i Ndi George Tebeck. "The Evolution of Industry towards Sustainability : A Case Study of the Olive Oil Industry". Thesis, Blekinge Tekniska Högskola, Avdelningen för maskinteknik, 2006. http://urn.kb.se/resolve?urn=urn:nbn:se:bth-2008.
Pełny tekst źródłaLunde, Amaris. "Rural development and sustainable agriculture in the European Union Mediterranean : a case study on olive oil production in Kefalonia, Greece /". Online version, 2007. http://content.wwu.edu/cdm4/document.php?CISOROOT=/hcc&CISOPTR=2385&REC=14.
Pełny tekst źródłaTerzi, Esra. "The 19th Century Olive Oil Industry In Ayvalik And Its Impact On The Settlement Pattern". Master's thesis, METU, 2007. http://etd.lib.metu.edu.tr/upload/12609171/index.pdf.
Pełny tekst źródłafactories, developed together with the traditional house and workshop productions in the last quarter of the 19th century in Ayvalik. These three forms of production made up the second significant usage within the Ayvalik after the residential areas. The two or more floored, large volumed buildings were especially located on the shore, near to the port and trade facilities, on a flat terrain and became the most dominant and attractive buildings of the settlement. Besides the impressive industrial buildings, olive oil production itself effected the settlement pattern of Ayvalik. The main transportation axes were formed accordingly to the relationship between raw material areas and production places. The olive oil production also has an effect on the physical development direction of the settlement. The areas influenced from the negative effects of the production i.e., smell and dust were not chosen for development. The development of industrial buildings also blocked the physical relationship between the residential areas and sea. The industrial buildings such as factories, workshops and warehouses along the coast line reflect the industrial character of Ayvalik in the settlement&rsquo
s silhouette.
Giannopoulou, Anna. "The economic development of the Greek olive-oil industry with special reference to Messenia Province". Thesis, University of Salford, 1990. http://usir.salford.ac.uk/14747/.
Pełny tekst źródłaMercatante, Dario <1992>. "Valorization of by-products from olive oil industry and their utilization for innovative food formulation". Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2022. http://amsdottorato.unibo.it/10157/1/Tesi%20Dottorato%20Dario%20Mercatante.pdf.
Pełny tekst źródłaAhmad-Qasem, Mateo Margarita Hussam. "ASSESSMENT OF THE INFLUENCE OF PROCESSING CONDITIONS ON THE ANTIOXIDANT POTENTIAL OF EXTRACTS OBTAINED FROM OLIVE OIL INDUSTRY BYPRODUCTS". Doctoral thesis, Universitat Politècnica de València, 2016. http://hdl.handle.net/10251/53452.
Pełny tekst źródła[ES] El objetivo principal de esta Tesis fue determinar la influencia de las principales etapas de procesado implicadas en la obtención de extractos naturales con alto potencial antioxidante a partir de los subproductos originados en la industria del aceite de oliva. En primer lugar, se evaluó el efecto de los métodos de congelación y/o secado de la materia prima (hojas y orujo), sobre el contenido polifénolico y la capacidad antioxidante de los extractos. En segundo lugar, se abordó la intensificación de la extracción de polifenoles de hoja de olivo con ultrasonidos de potencia, teniendo en cuenta: composición y la cinética del proceso. A continuación, se estudió cómo las condiciones de procesado (secado y extracción) podían influir en la estabilidad de los extractos. Así, extractos de hojas de olivo fueron sometidos a digestión in vitro o deshidratados y almacenados a distintas condiciones. Por último, se exploró la posibilidad de obtener una matriz vegetal deshidratada (manzana) y rica en compuestos fenólicos de hoja de olivo. Para ello, se evaluó la influencia de los pretratamientos de la manzana (escaldado y congelación) y del secado en la retención final de los polifenoles impregnados. El potencial antioxidante se determinó a través del contenido total en compuestos fenólicos y la capacidad antioxidante y la identificación y cuantificación (HPLC-DAD/MS-MS) de los principales polifenoles. Además, en manzana, se midió la actividad enzimática de la polifenol oxidasa y peroxidasa y se analizó la microestructura. Los resultados manifestaron que el método de secado y el de congelación influyeron significativamente (p<0.05) en la concentración de los principales polifenoles en los extractos. Así, el secado a mayor temperatura resultó ser el mejor tratamiento para obtener extractos con alta capacidad antioxidante y alto contenido fenólico. La aplicación de ultrasonidos resultó ser una alternativa no térmica muy interesante para acelerar la extracción de antioxidantes de hojas de olivo. Con la combinación adecuada de las variables del proceso, la aplicación de ultrasonidos redujo el tiempo de extracción de 24 h necesarias en extracción convencional a 15 min, sin modificar la composición de los extractos y su potencial antioxidante. En cuanto a la estabilidad del extracto, las condiciones de procesado no tuvieron una influencia significativa en la bioaccesibilidad de los extractos. Independientemente del método utilizado, la estabilización de extractos por deshidratación sólo redujo la capacidad antioxidante y el contenido total en compuestos fenólicos en torno a un 10 %. Además, las condiciones de almacenamiento no mostraron ningún efecto significativo (p<0.05) sobre el potencial antioxidante durante los 28 días de almacenamiento. Combinando secado-impregnación-secado, fue posible desarrollar un producto deshidratado (manzana), estable y rico en compuestos fenólicos naturales (de hojas de olivo o extractos de té). No obstante, cabe destacar que el secado de la manzana fresca jugó un papel más importante en la retención de los polifenoles de hoja de olivo infundidos que el secado final de la manzana impregnada. En términos generales, las hojas de olivo pueden considerarse como una fuente potencial de compuestos fenólicos naturales. No obstante, el secado y la congelación durante el procesado de la materia prima son factores decisivos para la obtención de extractos naturales con alto potencial antioxidante. Además, la aplicación de ultrasonidos de potencia durante la extracción puede resultar una alternativa no térmica muy interesante de cara a acortar el tiempo de procesado. La estabilidad de los polifenoles de la hoja de olivo, durante el almacenamiento y la digestión in vitro, dependió claramente del compuesto individual considerado. Finalmente, el empleo del extracto de hoja de olivo como medio para enriquecer alimentos sólidos requiere del uso de matrices s
[CAT] L'objectiu principal d'aquesta tesi va ser determinar la influència de les principals etapes de processament implicades en l'obtenció d'extractes naturals amb alt potencial antioxidant procedents de subproductes de la indústria de l'oli d'oliva. En primer lloc, es va estudiar l'efecte de la congelació i/o els mètodes d'assecatge aplicats a fulles d'olivera i pinyolada sobre el contingut fenòlic i la capacitat antioxidant dels extractes. En segon lloc, es va avaluar, tenint en compte la composició i la cinètica del procés, la intensificació de l'extracció de polifenols de fulla d'olivera amb ultrasons de potència. En tercer lloc, es va avaluar com les condicions de processament (assecatge i extracció) poden influir en l'estabilitat dels extractes. Així, extractes de fulles d'olivera van ser sotmesos a una digestió in vitro o deshidratats i emmagatzemats a distintes condicions. Finalment, es va explorar la obtenció d'una matriu vegetal deshidratada (poma) i rica en compostos fenòlics de fulla d'olivera considerant la influència del pretractament de la poma (escaldament i congelació) i de l'assecatge sobre la retenció final dels fenòlics introduïts en la poma. El potencial antioxidant es va avaluar determinant el contingut fenòlic total i la capacitat antioxidant, així com identificant i quantificant els principals polifenols (HPLC-DAD/MS-MS). A més, en poma l'activitat enzimàtica de la polifenoloxidasa i la peroxidasa i la microestructura. Els resultats experimentals van destacar que el mètode d'assecatge i el de congelació van influir significativament (p<0,05) en la concentració dels principals polifenols identificats en els extractes. L'assecatge a la temperatura més alta que es va provar va resultar la millor condició de processament per a obtenir extractes amb una alta capacitat antioxidant i un alt contingut fenòlic. L'aplicació d'ultrasons va ser una manera rellevant i no tèrmica d'accelerar l'extracció d'antioxidants de les fulles d'olivera. Així, amb la combinació adequada de les variables del procés, l'extracció assistida per ultrasons va escurçar el temps d'extracció, de les 24 h requerides en l'extracció convencional a 15 min, sense modificar la composició de l'extracte ni el potencial antioxidant. Quant a l'estabilitat de l'extracte, les condicions de processament utilitzades per a l'obtenció dels extractes de fulla d'olivera no van tenir una influència significativa en la bioaccessibilitat. Independentment del mètode utilitzat, l'estabilització dels extractes per mitjà de la deshidratació només va reduir la capacitat antioxidant i el contingut fenòlic total al voltant d'un 10 %. A més, les condicions d'emmagatzematge (temperatura i forma de l'extracte: líquid o pols) no van mostrar cap efecte significatiu (p<0,05) en el potencial antioxidant dels extractes durant els 28 dies d'emmagatzematge. Combinant etapes d'assecatge-impregnació-assecatge fou possible obtenir un producte assecat estable (poma) i ric en compostos fenòlics naturals (de fulles d'olivera o te). No obstant això, cal destacar que l'assecatge de la poma fresca va ser més important i determinant en la retenció dels polifenols de fulla d'olivera que no l'assecatge de la poma impregnada. En termes generals, les fulles d'olivera es poden considerar com una font potencial de compostos fenòlics naturals. No obstant això, l'aplicació d'assecatge i congelació durant el processament de la matèria primera són factors decisius per a l'obtenció d'extractes naturals amb un alt potencial antioxidant. A més, l'aplicació d'ultrasons de potència durant l'extracció resultà ser una forma no tèrmica de millorar el procés, tot reduint-ne el temps d'extracció. L'estabilitat dels polifenols d'olivera durant l'emmagatzematge i la digestió in vitro va dependre del compost individual considerat. Finalment, la utilització d'extractes de fulla d'olivera per a desenvolupar aliments sòlids enriquits requ
Ahmad-Qasem Mateo, MH. (2015). ASSESSMENT OF THE INFLUENCE OF PROCESSING CONDITIONS ON THE ANTIOXIDANT POTENTIAL OF EXTRACTS OBTAINED FROM OLIVE OIL INDUSTRY BYPRODUCTS [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/53452
TESIS
Premiado
Sigrid, Vivo Guzman Luisa. "Analysing the Competitiveness of the Andalusian Olive Oil Industry from an International Perspective. - The Case of the Japanese Market". Kyoto University, 2003. http://hdl.handle.net/2433/148505.
Pełny tekst źródłaKhamis, May Y. (May Yusuf). "Is economic development possible at all : a study of the West Bank olive oil industry development under the Israeli occupation". Thesis, Massachusetts Institute of Technology, 1990. http://hdl.handle.net/1721.1/67385.
Pełny tekst źródłaDuarte, Ana Catarina Vasconcelos Alves de Avelar Henriques. "Análise estratégica da indústria do azeite em Portugal". Master's thesis, Instituto Superior de Economia e Gestão, 1999. http://hdl.handle.net/10400.5/4194.
Pełny tekst źródłaA teoria de Porter tem influenciado quer a investigação teórica, quer gestores e em-presarios no desenvolvimento dos planeamentos estratégicos e na busca de vantagens competitivas para as suas empresas. O sector do Azeite ocupa uma posição de destaque no contexto da Economia Agrícola e, nomeadamente, no Sector Agro-Alimentar Português, tanto do ponto de vista económico, como do ponto de vista social. No entanto, a adesão de Portugal à CE iniciou uma nova fase, de mudanças radicais no sector, onde a presença de players externos se tornou uma realidade, bem como a afirmação da industria portuguesa como player internacional se reveste de carácter de urgência. O presente trabalho constitui um exemplo de aplicação da metodologia de Porter, para abordar o sistema concorrencial no sector do Azeite, com o objectivo de, por um lado, caracterizar, à luz dessa teoria, a indústria e a sua atractividade, bem como as estratégias genéricas adoptadas pelos principais players e, por outro, definir alternativas estratégicas para essas empresas, tendo em conta as perspectivas de evolução do mercado. Para o efeito, recorreu-se à realização de entrevistas com profissionais do sector e à elaboração de questionários a efectuar junto dos responsáveis estratégicos das principais empresas.
Porter's theory has had an effect on theoretical research and on managers attitudes, influential in being developed on strategic management and in reaching competitive advantages to their own enterprises. Till now, the olive oil sector has held a strategic position in the Agriculture Economy and primary in Portuguese Agro Alimentary Sector, not only on economical level, but also on social level. However, a new era has begun with Portugal's adhesion to CE; a era of radical removes at olive oil sector, where the presence of external players has became a reality and where it is urgent the Portuguese industry affirmation as an international player. This study is an example of Porter's methodology to approach a competition system on olive oil sector. On one hand, of characterising thp. industry and its qtrrgr-tivpnecc and generical strategies adopted by the headmasters players, on the other hand, to define strategic alternative to those enterprises, not forgetting the perspective of market development. For this study be realized it was necessary to obtain some interviews with professionals on the olive oil sector and to elaborate two questionnaires to be answered by the strategical responsibles for the principal enterprises in Portugal.
Crizel, Tainara de Moraes. "Aproveitamento de resíduos da indústria alimentícia e nutracêutica no desenvolvimento de ingredientes ativos para aplicação em filmes biodegradáveis". reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2017. http://hdl.handle.net/10183/163803.
Pełny tekst źródłaEvery day tons of fruit processing residues are discarded worldwide that could be harnessed for their high nutritional and functional power and that end up being wasted and generating problems for the environment. Another inadequate disposal that aggravates this environmental problem is the plastic packaging, which when not subjected to the recycling process bring huge damages. Due to these factors, this study aims at the utilization of by-products of the food industry for the development of active biodegradable packaging. Firstly, four residues obtained from different fruits, processing residue of blueberry juice (bagasse), processing residue of olive oil (bagasse), peels of papaya and pineapple were evaluated. The physicochemical, functional and antioxidant properties of these residues were analyzed, and in general, all showed high total dietary fiber content. In relation to the functional properties, papaya flour was distinguished by high water and oil retention capacity, high solubility and higher carotenoid content (15.56 ± 0.35 mg / 100g). The blueberry flour had the highest antioxidant power by the DPPH method (4.62 ± 0.18 IC50 in mg of flour) and a higher content of phenolic compounds (23.59 ± 0.85 mg / g GAE), in addition, it exhibited a high content of anthocyanins. Due to these properties, the flour and extract of the blueberry residue were incorporated into the gelatin from the processing residue of chia oleuroceutical capsules for the development of active biodegradable films for packaging. The films were evaluated in relation to their mechanical properties, water vapor barrier, and UV light, antioxidant capacity and application as packaging in food products. The results suggested that fiber addition promoted a decrease in tensile strength and an increase in water vapor permeability. However, the addition of fiber also provided a significant increase in the UV light barrier at 500 nm being effective in reducing the lipid oxidation of sunflower oil. Films with added extract showed no change in mechanical or barrier properties compared to the control formulation. In addition, these films exhibited a stable antioxidant capacity for 28 days. Films developed with papaya flour and gelatin residues showed similar behavior to films with blueberry residues since papaya flour also altered some of the original properties of the film as mechanical and barrier properties, and added antioxidant power. In order to improve these properties microparticles of papaya peel flour were then developed in spray drying using the gelatin residue as the wall material. The results indicated that the microparticles of papaya peel, when added to gelatin, gave a more continuous and homogeneous film matrix increasing tensile strength and Young's modulus. Microparticles films (7.5%), when applied as packaging material for lard, were the most efficient as active barriers (higher antioxidant activity) because a lower peroxide content was quantified in the sample after 22 days. The residue flour from olive oil production was also used for the development of biodegradable films, but the biopolymer used was chitosan. The incorporation of olive residue flour in the chitosan matrix also caused changes in the morphology, making the film more heterogeneous and rough. For this reason, the addition of olive flour microparticles in the films was tested. The addition of 10% of olive microparticles significantly improved the tensile strength of films without altering their original properties. The flour and the microparticles of olive increased the antioxidant capacity of the films; this increase was proportional to the concentration of flour or micro added to the film. Films with 30% flour or microparticles were effective as protective packaging against Walnut oxidation for 31 days. From the results obtained in this work, it is evident the viability of the use of residues from the food and waste industry of the nutraceutical capsule industry for the development of films and use as biodegradable packaging in different products.
Castañeda-Rieckhof, Lucia, i Alejandro Antonio Fiocco-Bertello. "Estudio de prefactibilidad para la instalación de una planta productora de aceite de oliva (Olea europaea) extra virgen en spray". Bachelor's thesis, Universidad de Lima, 2017. http://repositorio.ulima.edu.pe/handle/ulima/5251.
Pełny tekst źródłaTrabajo de investigación
Valente, Joana Miguel Leite Duarte. "Subprodutos alimentares: novas alternativas e possíveis aplicações farmacêuticas". Master's thesis, [s.n.], 2015. http://hdl.handle.net/10284/5312.
Pełny tekst źródłaAs indústrias agroalimentares produzem anualmente grandes quantidades de resíduos cuja valorização é mínima ou nula. Atualmente sabe-se que apenas uma pequena parte é reaproveitada para a alimentação direta de animais ou para compostagem. Tendo em conta que esses resíduos contêm importantes teores de nutrientes e de compostos bioativos, são aqui referidas algumas vias alternativas de aproveitamento desses subprodutos, nomeadamente para a indústria farmacêutica. Esta estratégia de gestão de resíduos, para além de valorizar fortemente um subproduto, diminui consideravelmente a carga poluente resultante da atividade agroindustrial. A sustentabilidade é um conceito bastante complexo que se resume no desenvolvimento económico e social, sem provocar grandes danos ao ambiente e aos recursos naturais. Atualmente existem inúmeros casos de aproveitamento e consequente valorização de materiais que no passado eram rejeitados pelas indústrias agroalimentares e que devem servir de exemplo para todos os processos de produção alimentar, potenciando outras indústrias, como a farmacêutica. Assim, a utilização de recursos subaproveitados, com o objetivo de aumentar a produtividade e criar riqueza, terá de merecer, cada vez mais, maior atenção. A nível nacional, os setores mais importantes são os da vitivinícola, produção de azeite, setor cervejeiro, produção de frutas e hortaliças e de torrefação do café. Atendendo a este mercado emergente, neste trabalho tentou-se caracterizar os resíduos alimentares que apresentam maior impacto ambiental, social e económico, através de uma descrição detalhada da caracterização química e propriedades biológicas dos constituintes químicos presentes nestes resíduos e que podem beneficiar a indústria farmacêutica.
Each year, the agri-food industries produce large amounts of waste, which are often discarded. Only a minor percentage is usually used for animal feeding or for composting. As this waste contains important amounts of nutrients and bioactive compounds, routes for their recovery and valorization are here identified, in particular to pharmaceutical industry. The adoption of such strategy of waste management also results in a strong decrease of its pollution burden. Sustainability is a complex concept that can be explained as the economic and social development without causing significant damages to the environment and natural resources. Currently there are many cases reporting the use and valorization of materials that were rejected by the food industries and this should be an example for all food producing processes, enhancing other industries, as the pharmaceutical industry. Thus, the use of underutilized resources, in order to increase productivity and create wealth, must have to earn increasingly greater attention. At the national level the most important sectors are the wine, olive oil, beer industry, fruits and vegetables production and coffee roasting. In view of this emerging market, this study attempted to characterize the main food waste with the greatest environmental, social and economic impact, through a detailed description of the chemical and biological properties that many of the chemical constituents present in these residues may provide in the pharmaceutical industry.
Alves, Francieli Cassia Gomes Barroso Simão. "Autenticação de óleos comestíveis empregando espectroscopia UV-Vis e quimiometria". Universidade Tecnológica Federal do Paraná, 2015. http://repositorio.utfpr.edu.br/jspui/handle/1/2143.
Pełny tekst źródłaThe search for practical and quickly results increase the importance of methodologies that can ponder if the quantitative results are really needed. The qualitative methods are used as a prior screening to quantification and allows a reduction of time and costs. These methods have increasingly its importance and the instrumental employ provided new perspectives and ensuring greater reliability and applicability. The development of qualitative methods combining instrumental and chemometric can be appropriate for authentication samples. Thus, coupled with spectroscopy in the ultraviolet and visible region (UV-Vis) the supervised pattern recognition method of partial least squares with discriminant analysis (PLS-DA), showed be a tool to authenticate transgenic and non-transgenic soybean oil samples, as well, extra virgin olive oil according to the acidity percentage. Furthermore, the proposed method promote a rapid and non-destructive analysis of the samples. Authentication studies of transgenic and non transgenic soybeans oils can be attributed to the bathochromic shift, due to differences in the chromophore group present in the transgenic and non transgenic samples, while in the extra virgin olive oils with different acidity percentages the authentication can be attributed to the occurrence of hyperchromic and hypochromic effects. UV-Vis spectroscopy allowed the geographic authentication of extra virgin olive oils from the Mediterranean region through the chemometric method of independent component analysis (ICA). Due the ICA be a method based on statistical independence, differences between samples from different countries around the Mediterranean Sea were authenticated, as well the samples from the same country.
Du, Toit Francois Stephanus. "Olie : hoop of wanhoop vir Angola?" Thesis, Stellenbosch : University of Stellenbosch, 2007. http://hdl.handle.net/10019.1/824.
Pełny tekst źródłaENGLISH ABSTRACT: The increasing global demand for and dependency on oil provides tremendous opportunities for oil-producing countries. Supported by the unprecedented economic growth in developing countries such as China and India, the global demand for oil is estimated to increase by 50% from the present 83 million barrels a day to 120 million barrels a day by 2025. This increased demand for oil provides the African oil industry with vast possibilities. Countries such as Angola, Cameroon and Nigeria are already experiencing a large increase in direct foreign investment, a higher Gross National Product en more favourable balance of trade. The logical conclusion from the abovementioned advantages of oil-rich countries would seem to imply a sharp rise in the standard of living for the citizens of these countries in the recent past. The purpose of this report is to determine if Angola, as the world’s fastest growing oil-producer in terms of increased production of barrels per day, offers its citizens an economically prosperous future. Points highlighted by the report include the inevitable problems caused by Angola’s colonial history and the recent twenty seven year long civil war. Angola faces internal and external problems caused by • “Dutch Disease” • Fluctuating oil prices • Poor governance • Institutional capacity China now plays an important if somewhat controversial role in Angola’s prosperity by providing finance and aid with less stringent conditions than Angola’s traditional sources. With Chinese aid Angola is now undertaking the rebuilding of its infrastructure which is essential to counteract the negative aspects of the country’s dependency on oil resource exploitation. There is still significant corruption within the oil industry and it seems clear that any attempts by international companies and non-governmental organisations to counteract the problem will have limited success unless the governments and all concerned parties take note of and accept new ethical and socially responsible codes of behaviour. Africa however is entering a new phase of accepting responsibility for its own internal problems. The democratisation of the continent is setting new standards for the fight against corruption. Finally the report indicates that there are lessons to be learned from other countries about using income from natural resources to benefit future generations. Countries such as Botswana (diamonds) and Norway (oil) use investment funds to limit their dependence on the resources and to counteract the effect of fluctuating prices of the commodities. Bearing in mind the above considerations, Angola cannot be expected to achieve success overnight, but the country has all that is required to eventually assume its rightful position on the continent and become another African economic success story.
AFRIKAANSE OPSOMMING: Die wêreld se toenemende vraag na- en afhanklikheid van olie bied tans geweldige geleenthede vir olie-produserende lande. Daar word beraam dat die wêreldwye vraag na olie, gesteun deur ongekende ekonomiese groei in ontwikkelende lande soos China en Indië, met meer as 50% van die huidige vlak van 83 miljoen vate per dag teen 2025 tot 120 miljoen vate per dag sal toeneem. Die moontlikhede wat hierdie verhoogde vraag vir die oliebedryf in Afrika bied, is legio. Lande soos Angola, Kameroen en Nigerië ondervind reeds ʼn groot toename in direkte buitelandse investering, ’n verhoging in bruto binnelandse produk en gunstiger handelsbalanse. In die lig van bogenoemde voordele vir lande wat ryk is aan oliehulpbronne, sou die logiese afleiding wees dat die lewenstandaard van die burgers van hierdie lande die afgelope paar jaar drasties moes verhoog het. Hierdie verslag het dit ten doel om te sien of Angola, wat die wêreld se vinnigs groeiende olieprodusent in terme van verhoogde produksie in vate per dag is, werklik sy burgers ekonomiese voorspoed vir die toekoms bied. Belangrike punte wat in die verslag na vore kom, is die onvermydelike probleme waarmee Angola te kampe het weens die land se historiese agtergrond en die onlangse burgeroorlog van sewe-en-twintig jaar. Interne en eksterne probleme wat Angola teister is die gevolge van • “Dutch Disease” • Skommelende oliepryse • Swak staatsbestuur • Institusionele kapasiteit China is ’n nuwe, hoewel ietwat kontroversiële, faktor in Angola se vooruitgang en stel minder beperkende voorwaardes as Angola se tradisionele bronne vir finansiering en hulpverlening. Met Chinese hulp is Angola nou besig met die heropbou van sy infrastruktuur, wat noodsaaklik is as hy die negatiewe aspekte van die land se afhanlikheid van olie-ontginning wil afskud. Korrupsie binne die oliebedryf is egter nog beduidend en dit is duidelik dat die pogings van internasionale maatskappye en nie-regeringsorganisasies om die probleem die hoof te bied, beperk sal bly tensy die regerings en alle belanghebbende partye kennis neem van nuwe etiese en sosiaal verantwoordelike optredes en dit aanvaar. Afrika gaan deur ’n nuwe fase waar die vasteland self verantwoordelikheid aanvaar vir sy interne probleme. Die demokratisering van die vasteland behels die aanvaarding van nuwe standaarde ten opsigte van die bekamping van korrupsie. Ten slotte noem die verslag dat daar lesse te leer is van ander lande wat hul inkomste uit hulpbron-ontginning tot voordeel van toekomstige geslagte aanwend. Lande soos Botswana (diamante) en Noorweë (olie) maak gebruik van beleggingsfondse om die land se afhanklikheid van die hulpbron te beperk en om die uitwerking van prysskommelings van die kommoditeit teen te werk. Met inagneming van bogenoemde oorwegings kan nie verwag word dat Angola oornag ekonomiese sukses sal behaal nie, maar die land het alles wat nodig is om mettertyd sy regmatige plek op die vasteland in te neem en na vore te tree as nog ’n ekonomiese suksesverhaal uit Afrika.
Dolcet, Negre Marta Maria. "Ús de micelis fúngics com a biocatalitzadors en reaccions d’hidròlisi". Doctoral thesis, Universitat de Lleida, 2015. http://hdl.handle.net/10803/307537.
Pełny tekst źródłaLos monoacilgliceroles (MAGs) són intermedios de gran interés y su producción mediante enzimas ofrece vías alternativas a las reacciones químicas tradicionales. Esta tesis tiene como objetivo su síntesis a partir de dos precursores de los MAGs (el rac-palmitato de solketilo y el rac-palmitato de glicidilo), utilizando micelios de hongos aislados de sustratos de la industria del aceite como biocatalizadores. En un primer intento de obtener MAGs, se evaluó la actividad epóxido-hidrolásica de los micelios frente al rac-fenil glicidil éter, el rac-bencil glicidil éter, el rac-1,2-epoxihexano y el rac-1,2-epoxioctano. A continuación, los micelios seleccionados se utilizaron en la hidrólisis del rac-palmitato de glicidilo. Sólo se obtuvo MAG con el micelio de Penicillium sp., pero como mezcla racémica. El efecto matriz asociado a las reacciones con micelios como por ejemplo la recuperación del analito adsorbido en la biomasa o la extracción de componentes de los biocatlizadores se compensó realizando la extracción después de fortificar las muestras y patrones. En un segundo intento, el palmitato de glicidilo enantioenriquecido y sintetizado por el micelio de Mucor fragilis, se hidrolizó con el micelio de Penicillium sp. La hidrólisis enzimática del MAG enantiomérico dificultó su obtención.
Enantiomeric monoacylglycerols (MAGs) are known to be useful intermediates of great interest. They are difficult to synthesize by traditional chemical reactions and enzymatic production provide alternative routes. This thesis reports their synthesis from two precursors of MAGs (rac-solketil palmitate and rac-glycidyl palmitate) by using fungic mycelia isolated from olive oil wastes as biocatalysts. In a first attempt to obtain MAGs, mycelia were screened towards rac-glycidyl phenyl ether, rac-benzyl glycidyl ether, rac-1,2-epoxyhexane and rac-1,2-epoxyoctane. Then, rac-glycidyl palmitate was hydrolysed by the mycelia selected by their epoxide hydrolase activity. Only Penicillium sp. mycelium yielded MAG, but as a racemic mixture. Matrix effects associated with mycelium-catalysed reactions such the need to recover the analyte adsorbed onto the biomass or the extraction of matrix components were compensated for using pre-extraction spiking approach. In a second attempt, enantioenriched glycidyl palmitate, synthesised by Mucor fragilis mycelium, was hydrolysed by Penicillium sp. mycelium. There was difficult to obtain enantiomeric MAG because of its enzymatic hydrolysis.
Saidi, Abdelmajid. "Les systèmes agroalimentaires localisés face à l'insécurité alimentaire : le cas du système oléicole dans l'espace de Saïs-Meknès au Maroc". Phd thesis, Université de Grenoble, 2011. http://tel.archives-ouvertes.fr/tel-00682764.
Pełny tekst źródłaGarcette, Arnaud. "La filière oléicole au pied du Mur : adaptations et contournements socio-économiques palestiniens face à l'occupation israélienne". Thesis, Aix-Marseille, 2015. http://www.theses.fr/2015AIXM3101/document.
Pełny tekst źródłaThis research focuses on the socio-economic adaptation of the Palestinian olive oil sector in the face of Israeli control and separation schemes (1993-2013). This sector has benefited from a deep political rehabilitation, since olive trees have gradually become the icon of the Palestinian people and the symbol of their struggle against the occupation. While analyzing how the occupation devices deeply disrupt their environment, the study considers the Palestinians as active players who are learning to bypass Israeli restrictions by developing specific practices, formal and informal, and developing new networks. The analysis also focuses on the central role played by the growing number of foreigners in the West Bank (business people, tourists, pilgrims or activists). Palestinian olive trees are an opportune channel for both international aid and demonstrations of solidarity, generating many political and economic benefits. Various people have developed a wide range of development projects, tourist services and products sold in the name of solidarity with the Palestinians. By participating in these new markets, they undergo logistical and competitive constraints that force them to change their practices, their speeches and their networks. These interactions involve indeed a reorganization of economic practices but also a change in power, dependence and hierarchy relations between all the stakeholders. Based on the study of the transformations of olive practices as a result of the separation policy, this work opens more broadly into an analysis of "the separation of the economy" and the relationships between both the inhabitants and the visitors of Israeli-Palestinian lands
Clément, Paul. "Les productions d’huile et de vin dans les Alpes-Maritimes antiques". Thesis, Aix-Marseille, 2016. http://www.theses.fr/2016AIXM3020.
Pełny tekst źródłaThis work presents a catalogue of archeological sites and equipments related to the production of olive oil and wine in the present Département des Alpes-Maritimes. By the end of 2015, 70 sites had been indexed, including 250 archeological items , mostly concerning pressing facilities and some crushing mills (molae oleariae); all of which have been recorded on individual data sheets. The major development of the rural press settlements was found at the beginning of the Roman Empire. While most wineries stopped producing during the 2nd century A.C. or in the early 3rd century, the production of olive oil, after a slowing down in the 3rd century, experienced a revival during the Low Empire and until the Late Antiquity. The analysis has given a global first insight into the economic and technological dimensions of olive oil and wine production in the region
Ayton, Jamie G., University of Western Sydney, College of Health and Science i School of Natural Sciences. "The effect of harvest timing and irrigation on the quality of olive oil". 2006. http://handle.uws.edu.au:8081/1959.7/23714.
Pełny tekst źródłaMaster of Science (Hons)
Ayton, Jamie G. "The effect of harvest timing and irrigation on the quality of olive oil". Thesis, 2006. http://handle.uws.edu.au:8081/1959.7/23714.
Pełny tekst źródłaGaspar, Tomás Augusto. "Gallo Olive Oil, creating a global brand". Master's thesis, 2015. http://hdl.handle.net/10400.14/17254.
Pełny tekst źródłaEste estudo de caso é baseado na Gallo, uma empresa Portuguesa de azeite, e está concentrado no processo de Internacionalização da marca. O caso passa-se em 2011 quando o CEO, o Dr. Pedro Cruz, teve que tomar a decisão de como entrar nos mercados estrangeiros previamente identificados como prioritários. Foram tidas em consideração duas hipóteses baseadas na dicotomia entre estandardização global e adaptação local. A resposta é o resultado de um estudo minucioso tanto no lado da empresa como no consumidor. A indústria global de azeite foi analisada para ser possível identificar como a é que situação atual e as tendências emergentes irão moldar a indústria nos próximos anos. Tendo isso em conta, foram usadas várias matrizes para estabelecer a posição da Marca Gallo no panorama global e definir a estratégia apropriada em termos de Gestão de Marca.
Mann, Jacinta. "Microbial bioremediation of olive mill wastewater". Thesis, 2011. http://handle.uws.edu.au:8081/1959.7/507689.
Pełny tekst źródłaMazur, Andressa. "Characterization and primary treatment of the effluent of olive pomace oil extractor industry". Master's thesis, 2020. http://hdl.handle.net/10198/24197.
Pełny tekst źródłaThe olive pomace oil is the principal by-product in the olive oil sector. Nonetheless the production uses olive bagasse after the primary extraction, it also produces byproducts and effluents that need strategic approach to possibility reuse and a treatment. This study aimed for the characterization of the effluent from an olive pomace oil extractor industry and investigate the application of physicochemical pre-treatments to future water reuse. The physicochemical characterization shows high amounts of BOD and COD for the effluent freshly produced (E1) and effluent collected from storage tanks (E2) in the industrial plant. Other parameters were evaluated: Phosphorus, Organic nitrogen and Ammonia, FOG, Phenolic compounds, Alkalinity, TS, TDS and TSS, and Biodegradability (Zahn-Wellens Test). E2 shows the storage tanks were able to reduce 55% of TS and TDS, 77.5% of COD and 69% of BOD when compared with E1. Comparing with the Portuguese legislation, these effluents cannot be discharge to waterbodies and need treatments, such as coagulation and flocculation as tested in this work. Aluminium Sulphate show to work at best as a coagulant in the minimum concentration 10 g/L and pH 5, RIFLOC F45 (4 mg/L) was used as flocculant. After the treatment, it was observed a remotion of 95.6% of turbidity, 76,4% of COD,76,7% of TSS, and 85.4% of PhC when compared with E2. A sampling campaign was carried out on the Tua river to assess its water quality, and samples were taken at four different points to assess the impact of the effluent discharge, with none of the evaluated parameters presenting values higher than those recommended by the Law-Decree nº236/98 from the Portuguese Legislation.
O óleo de bagaço de azeitona é o principal subproduto do setor do azeite. Apesar de a produção utilizar um bagaço de azeitona após a extração primária, também produz subprodutos e efluentes que necessitam de uma abordagem estratégica, possibilidade de reaproveitamento e tratamento. Este estudo teve como objetivo a caracterização do efluente de uma indústria extratora de óleo de bagaço de azeitona e investigar a aplicação de pré-tratamentos físico-químicos no futuro reaproveitamento da água. A caracterização físico-química mostra elevados teores de DBO e DQO para o efluente recém-produzido (E1) e efluente coletado dos tanques de armazenamento (E2). Outros parâmetros foram analisados: Fósforo, Nitrogênio orgânico e Amônia, OG, Compostos fenólicos (CF), Alcalinidade, ST, SDT e SST e Biodegradabilidade (Teste de Zahn-Wellens). E2 mostra que os tanques de armazenamento foram capazes de reduzir 55% de ST e SDT, 77,5% de DQO e 69% de DBO quando comparados com E1. Comparando com a legislação portuguesa, estes efluentes não podem ser encaminhados para corpos d'água e necessitam de tratamentos, como coagulação e floculação, conforme testado neste trabalho. O sulfato de alumínio mostrou funcionar melhor como coagulante na concentração mínima de 10 g/L e pH 5, RIFLOC F45 (4 mg / L) foi usado como floculante. Após o tratamento, foi verificado a remoção de 95,6% de turbidez ,76,4% de DQO, 76,7% de SST e 85,4% de CF quando comparado com E2. Foi realizada uma campanha de amostragem no rio Tua, para avaliação da qualidade da sua água, tendo-se procedido à recolha de amostras em quatro pontos diferentes, para avaliar o impacto da descarga do efluente, sendo que nenhum dos parâmetros avaliados apresentou valores superiores aos recomendados pelo Decreto-Lei 236/98 da legislação portuguesa.
To the Project NORTE-01-0247-FEDER-072124, named BagaÇo+Valor: Tecnologia Limpa para a Valorização dos Subprodutos do Bagaço na Indústria Extratora de Azeite.
RAMON-MUNOZ, Ramon. "Globalisation and the international markets for Mediterranean export commodities : the case of olive oil, 1850-1938". Doctoral thesis, 2010. http://hdl.handle.net/1814/14700.
Pełny tekst źródłaExamining Board: Professor Giovanni Federico, European University Institute; Professor Kevin H. O’Rourke, Trinity College Dublin; Professor Jaime Reis, Instituto de Ciências Sociais da Universidade de Lisboa (supervisor); Professor Carles Sudrià, Universitat de Barcelona
PDF of thesis uploaded from the Library digital archive of EUI PhD theses
Globalisation was a crucial feature of the nineteenth century international economy. This Doctoral Thesis explores the impact of the globalisation phenomenon on world markets for Mediterranean export commodities by focusing on the case of olive oil between the 1850s and the 1930s. Olive oil was, and still is, a Mediterranean product. Ranking among the most important crops, it was also a major export commodity as well as one of the few products in which most of the Mediterranean countries enjoyed a comparative advantage in international markets. As in many other commodity markets, the first economic globalisation transformed the world olive oil market and this research aims at explaining why this transformation took place and what it consisted in. The following pages argue that trade costs reduction and mass migration were critical factors in reshaping the international market for the product. One of the major effects of the first globalisation was that it reduced export markets for olive oil, damping therefore the expected benefits on economic growth that might be derived from export trade. Additional effects of globalisation consisted in a profound alteration of trade flows, particularly as far as import trade is concerned, a radical transformation of the product mix that was put on foreign (and domestic) markets, and, finally, a crucial modification of export marketing. The impact of globalisation was far from homogenous, however. This research shows that export performance differed across countries, either in terms of market shares or regarding the orientation of their exports. Globalisation forces, in fact, pushed towards the emergence of specialisation patterns across exporters and this thesis explores the determinants of such an important process. It advocates a rather integrative approach. It supports the hypothesis that cross-country differences in factor prices and technology, which probably reflected differences in factor endowments, combined with the existence of product differentiation explain countries’ specialisation patterns in the international olive oil markets before World War II. Thus, while the impact of the first globalisation is the central theme, two leading topics in economic history and economics underlie the present research. The first one concerns the relationship between export trade and its potential effects on the economic growth of the Mediterranean countries. The second one deals with the countries’ export performances and, more particularly, with patterns of specialisation in international markets for agricultural products and foodstuffs and their determinants.
Roodt, Miné. "The design of an Olive Oil Production Facility in the Touws River Valley". 2014. http://encore.tut.ac.za/iii/cpro/DigitalItemViewPage.external?sp=1001509.
Pełny tekst źródłaAt present the South African olive oil industry is highly dependent on international imports due to local olive oil producers being unable to meet the local demand. The need for extra virgin olive oil has increased each year since people have become more aware of the health benefits of the product. This dissertation documents the design of an olive oil production facility near the foothills of the Draaiberg mountain range in the Touws River valley. Situated in close proximity to the Touws River railway station, the proposed architectural intervention responds to the current situation of neglected railway towns through the implementation of agri-tourism in the area. Public interest creates a platform for the market to educate the broader public about health benefits, which has caused a gradual, growth in the olive oil industry. This in turn shows that olive oil farms need a public interface, such as an information centre, a shop and tasting room to entice the consumer and create awareness of the quality level of olive oil South Africa has to offer. The aim of this thesis is to design an olive oil production facility, focusing on the production of extra virgin olive oil and relevant alternative products. The facility will not only function as an agricultural olive press for a private farming concern, but will also act as a community press facility to allow for continuous growth in the olive industry. One of the design objectives is to create a space for information and social interaction. The main building's size is informed by the size of the productive landscape and formulas were used to calculate the volume of oil produced per hectare. The production process can be followed by the visitor, giving rise to a linear building typology.
Cartaxo, João António Ferreira Mourão. "Development of an IoT platform to monitor storage conditions and packaging optimization in industry environment". Master's thesis, 2021. http://hdl.handle.net/10362/133299.
Pełny tekst źródłaA produção e armazenamento de comida é de maior importância no mundo moderno, os mercados e a indústria têm de garantir produtos a milhões de pessoas. Armazenar estas quantidades de comida requer muita qualidade de gestão e largos espaços com boas condições para garantir a qualidade da comida. Uma indústria onde se verifica esta necessidade é na produção de azeite que necessita de grandes depósitos com dezenas de milhares de litros de capacidade. Este armazenamento pode por vezes criar problemas de gestão causados pela má informação provocada por erro humano. Uma das instituições onde se verificou o aparecimento deste problema foi na Cooperativa Agrícola de Beja e Brinches (CABB), Portugal, que nos inspirou para desenvolver o produto estudado nesta tese. Na CABB foi verificado que por vezes, dadas as condições de armazenamento, o registo de quantidades de azeite dentro dos tanques não corresponde ao estado real, por vezes com variação de valores acima dos 20000 litros. Neste documento, para facilitar a gestão de azeite na CABB sugerimos o uso de serviços de Internet of Things (IoT). O uso desta tecnologia pode retificar verificação de quantidades de azeite armazenado em tanques e indiretamente melhorar a qualidade de informação necessária para a gestão de azeite. Os testes revelam que a tecnologia desenvolvida durante o projeto poderá melhorar o funcionamento da CABB corrigindo a leitura de valores associados ao nível de azeite armazenado nos tanques.
Vitagliano, Massimo. "Development of a new process to treat the solid and liquid by-products of olive oil industry to recovery biophenols and to reduce the environmental charge of the wastes". Tesi di dottorato, 2014. http://www.fedoa.unina.it/9988/1/vitagliano_massimo_25.pdf.
Pełny tekst źródłaMossop, Nicholas Paul. "Bioactive extracts of Olea europaea waste streams : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University". 2006. http://hdl.handle.net/10179/789.
Pełny tekst źródłaNortjé, Chantelle. "Measuring the sustainability performance of the oil and gas industry : a balanced scorecard approach / Chantelle Nortjé". Thesis, 2013. http://hdl.handle.net/10394/11921.
Pełny tekst źródłaMCom (Management Accountancy), North-West University, Potchefstroom Campus, 2014
Klein, Oliver [Verfasser]. "Erosioncorrosion testing of materials for the use as screw materials in twin screw multiphase pumps in the oil and gas production industry / presented by Oliver Klein". 2007. http://d-nb.info/985093609/34.
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