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Добірка наукової літератури з теми "Industry of olive oil"

Автор: Grafiati
Опубліковано: 9 листопада 2024

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Статті в журналах з теми "Industry of olive oil"

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García Martín, Juan Francisco, Manuel Cuevas, Chao-Hui Feng, Paloma Álvarez Mateos, Miguel Torres García, and Sebastián Sánchez. "Energetic Valorisation of Olive Biomass: Olive-Tree Pruning, Olive Stones and Pomaces." Processes 8, no. 5 (April 26, 2020): 511. http://dx.doi.org/10.3390/pr8050511.

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Olive oil industry is one of the most important industries in the world. Currently, the land devoted to olive-tree cultivation around the world is ca. 11 × 106 ha, which produces more than 20 × 106 t olives per year. Most of these olives are destined to the production of olive oils. The main by-products of the olive oil industry are olive-pruning debris, olive stones and different pomaces. In cultures with traditional and intensive typologies, one single ha of olive grove annually generates more than 5 t of these by-products. The disposal of these by-products in the field can led to environmental problems. Notwithstanding, these by-products (biomasses) have a huge potential as source of energy. The objective of this paper is to comprehensively review the latest advances focused on energy production from olive-pruning debris, olive stones and pomaces, including processes such as combustion, gasification and pyrolysis, and the production of biofuels such as bioethanol and biodiesel. Future research efforts required for biofuel production are also discussed. The future of the olive oil industry must move towards a greater interrelation between olive oil production, conservation of the environment and energy generation.
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Sönmüş, Abdulmusa, and Mehmet Hanifi Aslan. "Comparative Advantage of Turkish Olive Oil in Global Markets: An Empirical Analysis." Turkish Journal of Agriculture - Food Science and Technology 9, no. 6 (July 3, 2021): 1114–19. http://dx.doi.org/10.24925/turjaf.v9i6.1114-1119.4360.

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Purpose: This study aims to reveal the comparative advantage of the selected countries in olive oil industry. These selected countries are the main olive oil producers and mainly located in Mediterranean Seacoast. Spain, Italy, Greece and Turkey will be the subject countries in this analysis and compared with each other in terms of their export performance and comparative advantage in olive oil industry globally. Olive oil industry has a volume of around 20 billion Euros every year. Design/methodology/approach: The data for the research was collected from mainly World Bank and trade ministries of subject countries. Revealed Comparative advantage Index (RCA) is used to compare the advantage of these countries in olive oil industry. These indexes found in this analysis will be added to the olive oil RCA indexes of these countries that are found in the previous researches. The obtained data were analyzed through RCA Index formula modeling. Findings:Consuming olive oil is increasing day by day over the world. The research results show that Turkey has comparative advantage in olive industry over Greece. Last few years, Turkey has improved its comparative advantage over Italy. Spain and Italy are the leading countries in olive oil industry in terms of comparative advantage. It has also been found that Turkey has consistently increase its advantage over the last decade. Practical implications: After the comparison of RCA indexes of Spain, Greece, Italy and Turkey, it is found that higher amount of production of olive oil is not enough itself to improve the competitiveness of a country in olive oil market. Branding, packaging and marketing activities that are supported by research and development expenditures are highly important factors for a consistent competitive advantage in olive oil industry. Olive oil consumers are highly motivated on the packaging and label of a product when it comes to olive oil. They usually trust Mediterranean brands comparing to others. Originality/value: The study answers the advantages of selected countries in terms of olive oil performance in global markets. Export performance of olive oil is much likely to improve the competitiveness of a country rather than a country that produces high volume of olive oil. Production itself is not enough to increase competitiveness of a country in olive oil market.
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Sánchez Villasclaras, Sebastián, and Juan Francisco García Martín. "Innovations and New Processes in the Olive Oil Industry." Processes 12, no. 8 (July 26, 2024): 1570. http://dx.doi.org/10.3390/pr12081570.

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Анотація:
The olive oil industry, one of the largest industries in the Mediterranean basin and in other countries around the world, is fundamentally composed of olive groves, olive oil mills, pomace oil extraction plants, and oil refineries [...]
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Pomarici, E., and R. Vecchio. "The Italian olive oil industry in the global competitive scenario." Agricultural Economics (Zemědělská ekonomika) 59, No. 8 (August 28, 2013): 361–72. http://dx.doi.org/10.17221/8/2013-agricecon.

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The current paper analyzes the reasons behind the difficulties of the Italian olive oil industry to compete in the world markets. The analysis highlights that these complexities can be related with two core factors: stagnant demand in the main producer/consumer countries and strong competition arising from the Spanish olive oil industry increasingly involved also in processing and trade. In addition, these weakness factors are boosted by the market power exerted by large retail chains that are now the main channel in which olive oil is retailed in the domestic market.  
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Atamer Balkan, B., and S. Meral. "Olive oil value-chain dynamics: the Turkish olive oil industry case." Acta Horticulturae, no. 1199 (April 2018): 195–202. http://dx.doi.org/10.17660/actahortic.2018.1199.32.

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Silva, Bruna Sanches, and Marcio Schmiele. "From olive to olive oil: a general approach." Research, Society and Development 10, no. 3 (March 17, 2021): e32210313408. http://dx.doi.org/10.33448/rsd-v10i3.13408.

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This study aimed to carry out a systematic literature review about olives, extraction methods, physical and chemical characterization and identity and quality parameters of olive oils, as well as technological alternatives for using by-products. Olive oil is the oil extracted from the ripe fruits of the olive tree (Olea europaea L.). Trees have been cultivated in the Mediterranean Region for several centuries and thousands of cultivars differ by weight, size and chemical characteristics of the fruits. Currently, olive oil is produced worldwide and the olive plant was recently introduced in the city of Diamantina, Minas Gerais. The lipid content is mostly composed of oleic acid and smaller fractions of phenolic compounds, phytosterols and pigments, substances with antioxidant and bioactive activities that promote oxidative stability of the oil and beneficial effects on human health. The main extraction of olive oil consists of crushing, pressing and centrifuging, generating by-products that can be reused for recovery of compounds or generation of new products in the food industry. After extraction, the oil is submitted to several physical and chemical analyzes to define the identity and quality parameters, according to international standards. The main characteristics that define the quality of olive oil are free acidity, peroxide index, specific extinction index, instrumental color and fatty acids profile.
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Silverstein, Brian. "Remaking the Qualities of Turkish Olive Oil." Gastronomica: The Journal of Food and Culture 24, no. 1 (2024): 54–66. http://dx.doi.org/10.1525/gfc.2024.24.1.54.

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The geography that is now Turkey has produced olives and their oil for millennia, but major changes in the industry have been underway in the last decade, with many producers now focusing on quality over quantity. Based on fieldwork with olive oil producers, harvesters, laboratory technicians, equipment engineers, and others in the industry, this article describes this “quality turn,” what is driving it, who is involved in it, how it unfolds, and what its effects are. Some of the players involved in producing olive oil in Turkey for decades or longer have witnessed important generational changes, including more women entering the sector and technological innovation. Prominent roles are now played by laboratories and tasting competitions, involving the recalibration of human sense perceptions on the part of producers (and, more slowly, consumers) to be commensurate with international standards for defining target aroma profiles in olive oil.
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Mena, Carmen, Alejandra Z. González, Raúl Olivero-David, and María Ángeles Pérez-Jiménez. "Characterization of ‘Castellana’ Virgin Olive Oils with Regard to Olive Ripening." HortTechnology 28, no. 1 (February 2018): 48–57. http://dx.doi.org/10.21273/horttech03845-17.

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The production of high-quality virgin olive oil from traditional olive (Olea europaea L.) varieties with peculiar and differential characteristics is of great interest for the olive oil market. ‘Castellana’ is an autochthonous variety mainly located in the center of Spain. The aims of this study were 1) the characterization of ‘Castellana’ virgin olive oils and 2) the evaluation of the influence of fruit ripening degree on the oil quality to establish an optimum harvest time for ‘Castellana’ olives. A wide range of physicochemical and sensorial quality parameters were assayed in oils produced at four harvest times during three crop seasons. ‘Castellana’ oils could be classified into the extra virgin category at all ripening degrees studied. This variety provides well-balanced oils from the sensorial point of view with an optimum chemical composition. Nevertheless, fruit maturation had a strong effect in various quality parameters, especially total phenol content, total tocopherol content, sensorial quality, and to a lesser extent in fatty acid composition. Loss of antioxidants and decrease in sensorial quality take place during olive ripening, reducing the nutritional, sensorial, and commercial quality of virgin olives oils as the harvest is delayed. Results suggest that the production of optimal extra virgin olive oil requires that ‘Castellana’ olives should be harvested from the middle of November to the middle of December, coinciding with a ripening index between 3.1 and 4.1. These results are of great importance to the olive oil industry for improving the quality of virgin olive oils produced from ‘Castellana’.
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Catania, P., E. Roma, and M. Vallone. "Olive Oil Mill toward Industry 4.0." Acta Horticulturae, no. 1311 (May 2021): 455–60. http://dx.doi.org/10.17660/actahortic.2021.1311.58.

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Vitolo, Sandra, Luigi Petarca, and Bruno Bresci. "Treatment of olive oil industry wastes." Bioresource Technology 67, no. 2 (February 1999): 129–37. http://dx.doi.org/10.1016/s0960-8524(98)00110-2.

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Дисертації з теми "Industry of olive oil"

1

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.

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Jermoumi, 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.

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Michels, 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.

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Tapon, 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.

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Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2012.
The 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.
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Anwana, Edward, Zaid E. Azaizeh, Onur Özmen, and 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.

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In this thesis, the need for the step by step transformation of industry towards sustainability is emphasized. This work involves looking at the Olive Oil Industry (OOI) from a systems perspective through the lens of Strategic Sustainable Development (SSD) and applying backcasting from a principled view of socio-ecological sustainability. A specific project is also looked at, the Integrated Waste Management Project (IWMP), which aims at contributing to the sustainability of this particular industry. The OOI was analysed through the ABCD methodology, a tool used in planning for SSD, and measures were drawn up to guide the industry’s transformation. Following this analysis, the IWMP was examined within the context and results of the OOI research. Overall, the industry is transitioning and the IWMP is a good opportunity and contributor to the evolution of the Olive Oil Industry towards sustainability. At the same time, OOI and other industries would benefit greatly from embracing a systems perspective and a strategic approach for sustainable development.
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Lunde, 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.

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Terzi, 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.

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Ayvalik which is located on the Aegean coast of the West Anatolia made its main breakthrough in the 19th century and owe this development to olive oil production which was the main economic input of the settlement since the establishment of Ayvalik. Ayvalik was within the hinterland of izmir which was gained importance as a regional trade centre in the 19th century. Thus, Ayvalik found the way to improve its trade relations in an international level and eventually increase its olive oil production volume due to the growing demands. The new form of olive oil production
factories, 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.
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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/.

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This study examines the economic development of the Greek Olive Industry. Its focal point is the impact of recent socio-economic processes on the structure and organisation of the industry. In the first part, which is concerned with the rural sector, it is argued that olive cultivation and its development through time, has been constrained by a number of social, structural and institutional factors which are identified and their influence is then discussed. It is contended that recent changes due to the imposition of the EEC regime have brought about socio-economic processes which have considerably affected the mode of organisation of the rural sector in particular and the whole industry in general. In the second part of this study, which is concerned with the urban sector, it is argued that during the last decade, rapid change has transformed the outlook of the second-stage processing of the industry. This change has affected the structure in two ways. First, there has been a large increase inkhe number of small packing units which operate in domestic market niches and compete for a share in the export trade. Secondly, there has been a concentration of output and economic power in the hands of three leading packers, two multinational subsidiaries, and the cooperative enterprise Eleour7_giki. The financial base of this industrial change, though, is somewhat artificial. In particular, expansion in production and the modernisation process which has been taking place recently, are largely based on the CAP support system to the second-stage processing and packing, and also to large amounts of earnings which every year go through tax evasion.
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Mercatante, Dario <1992&gt. "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.

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The purpose of this thesis work was the valorization of the main by-products obtained from olive oil production chain (wastewater and pomace) and their utilization in innovative food formulation. In the first part of the thesis, an olive mill wastewater extract rich in phenols were used in the formulation of 3 innovative meat products: beef hamburgers, cooked ham and würstels. These studies confirms that olive mill wastewaters extract rich in phenols could be an alternative for the reduction/total replacement of additives (i.e., nitrites) in ground and cooked meat preparations, which would promote the formulation of healthier clean label products and improve the sustainability of the olive oil industry with a circular economy approach, by further valorizing this olive by-product. In the second part of the thesis, the lipid composition and oxidative stability of a spreadable product obtained from a fermented and biologically de-bittered olive pomace, was assessed during a shelf-life study. This study confirmed that olive pomace represents an excellent ingredient for the formulation of functional foods In the third and last part of the thesis, carried out at the Universidad de Navarra (Pamplona, Spain), during a period abroad (3 months), three extracts obtained from purification of olive mill wastewaters, were subjected to in-vitro digestion and characterized. From the analysis of the three phenolic extracts, it emerged that the most promising extract to be used in the food field is the spry-dried one. Thanks to its formulation containing maltodextrins it manages to maintain its antioxidant capacity even after being underwent to in-vitro digestion. This thesis work is a part of the PRIN 2015 project (PROT: 20152LFKAT) "Olive phenols as multifunctional bioactives for healthier food: evaluation of simplified formulation to obtain safe meat products and new foods with higher functionality", coordinated by University of Perugia.
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Castañeda-Rieckhof, Lucia, and 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.

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virgen en spray para cocinar y para consumo directo. Utilizará una novedosa tecnología que evita el contacto entre el gas y el aceite y se orienta a un segmento de la sociedad que busque un producto saludable y de propiedades organolépticas agradables. Con relación al mercado para este producto el consumo interno va en aumento gracias a una tendencia creciente a consumir productos de estas características, proyectando al 2021 una demanda potencial de 807 toneladas de este producto. Sin embargo, considerando la competencia en el sector al que se dirige este producto y su intención e intensidad de compra, estimamos que la demanda del proyecto para el 2017 será de 21.46 toneladas del producto y para el 2021, 53 toneladas. Respecto a la localización de la planta, la provincia más adecuada luego de realizar un ranking de factores es Arequipa. Esto se debe a que, junto con Tacna, su producción de aceitunas es la más alta del Perú y la cercanía a la materia prima es vital. Su mayor proximidad a Lima a comparación a Tacna es lo que la define como el lugar más adecuado. La planta se localizará en el distrito Arequipa.
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Книги з теми "Industry of olive oil"

1

Quest-Ritson, Charles. Olive oil. New York: DK Pub., 2006.

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2

California. Legislature. Senate. Committee on Agriculture. Subcommittee on Olive Oil Production and Emerging Products. Challenges facing California's olive oil industry. Sacramento: Senate Publications & Flags, 2012.

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3

Artun, Ünsal, and Aegean Olive and Olive Oil Exporters Association., eds. Homeland of olives and olive oil: Turkey. Istanbul: Aegean Olive and Olive Oil Exporters Association, 2003.

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4

Council, International Olive Oil, ed. The olive tree, the oil, the olive. Madrid: International Olive Oil Council, 1998.

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5

Gregorio, Vergara, ed. El aceite de oliva virgen de Madrid. [Madrid]: Comunidad de Madrid, Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario, 2006.

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6

United Nations Conference on Trade and Development., ed. International Agreement on Olive Oil and Table Olives, 1986. New York: United Nations, 1986.

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7

Gage, Fran. The new American olive oil: Profiles of artisan producers and 75 recipes. New York: Stewart, Tabori & Chang, 2009.

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United Nations. Conference on Trade and Development., ed. International agreement on olive oil and table olive, 1986. New York: United Nations, 1986.

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Gullo, Pietro. Il talamo di Ulisse: Tratti di storia dell'olivicoltura nel Mediterraneo occidentale. Soveria Mannelli [Italy]: Rubbettino, 2000.

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10

Karagiannē, Ourania. Ho de topos-- elaiophoros: Hē parousia tēs elias stēn Peloponnēso. Athēna: Politistiko Hidryma Homilou Peiraiōs, 2007.

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Частини книг з теми "Industry of olive oil"

1

Muezzinoglu, Aysen. "Future Trends in Olive Industry Waste Management: A Literature Review." In Wastewater from Olive Oil Production, 221–97. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-23449-1_10.

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Schmid, Christian, Emanuele Laurenzi, Umberto Michelucci, and Francesca Venturini. "Explainable AI for the Olive Oil Industry." In Lecture Notes in Business Information Processing, 158–71. Cham: Springer Nature Switzerland, 2023. http://dx.doi.org/10.1007/978-3-031-43126-5_12.

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Sánchez-Gimeno, Ana Cristina, Ignacio Álvarez, and Javier Raso. "Applying Pulsed Electric Fields to Improve Olive Oil Extraction." In Pulsed Electric Fields Technology for the Food Industry, 357–68. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-70586-2_11.

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Ameziane, Halima, Jamal Mabrouki, Mohammed Benchrifa, and Driss Hmouni. "Review of Olive Pomace Valorization Techniques: A Sustainable Perspective for the Olive Oil Industry." In Environmental Science and Engineering, 165–83. Cham: Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-50871-4_10.

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Kounani, Aristea, Alexandra Pavloudi, and Stamatis Aggelopoulos. "Circular Economy in Olive Oil Industry: The Case of Greece." In Handbook of Sustainability Science in the Future, 1–26. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-68074-9_166-1.

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Kounani, Aristea, Alexandra Pavloudi, and Stamatis Aggelopoulos. "Circular Economy in Olive Oil Industry: The Case of Greece." In Handbook of Sustainability Science in the Future, 1399–424. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-04560-8_166.

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dos Santos, M. V., T. T. Grabowski, and R. J. E. Martins. "Photo-Fenton treatment of wastewater from olive oil extraction industry." In WASTES: Solutions, Treatments and Opportunities IV, 147–53. London: CRC Press, 2023. http://dx.doi.org/10.1201/9781003345084-24.

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Uglješa, Sara, Selma Čorbo, and Munevera Begić. "The Effect of Antioxidants on the Quality and Stability of Olive Oil." In 32nd Scientific-Expert Conference of Agriculture and Food Industry, 242–55. Cham: Springer Nature Switzerland, 2023. http://dx.doi.org/10.1007/978-3-031-47467-5_24.

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Habashneh, Abdlerahman, Almoayied Assayed, and Amro AlMajali. "Using Blockchain for Agro-Food Traceability: A Case Study from Olive Oil Industry." In Environmental Footprints and Eco-design of Products and Processes, 35–45. Singapore: Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-99-4819-2_3.

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Torrecilla-García, Juan Antonio, María del Carmen Pardo-Ferreira, María Martínez-Rojas, and Juan Carlos Rubio-Romero. "The Virtual Reality in Olive Oil Industry Occupational Health and Safety: An Integrative Review." In Studies in Systems, Decision and Control, 797–805. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-14730-3_84.

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Тези доповідей конференцій з теми "Industry of olive oil"

1

Ozcan, Mehmet Musa, and Viktar Lemiasheuski. "ENVIRONMENTAL RISKS AND EVALUATION OF BY-PRODUCTS OF OLIVE OIL PRODUCTION." In SAKHAROV READINGS 2022: ENVIRONMENTAL PROBLEMS OF THE XXI CENTURY. International Sakharov Environmental Institute of Belarusian State University, 2022. http://dx.doi.org/10.46646/sakh-2022-1-198-201.

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Olive production has been carried out in Turkey for many years. Olive is an important product in Turkey in terms of both production amount and economic value. Olives and olive oil obtained from olives have been important nutrients for humans for centuries. In olive production, which has a very important place in the country’s economy, in addition to main products such as olive oil and table olives and olive oil, solid and liquid by-products such as “Pirina” and “Blackwater” are formed in olive oil factories. Against pomace, which can be evaluated economically, black water is left indiscriminately to the environment. Most of the wastes that occur on average as 200 billion tons each year are either left to nature as garbage or used as fuel, animal feed or fertilizer with a little processing. Environmental pollution that appears with increasing industrialization and population, and the economic consumption used to eliminate pollution cause wastes to become a biomass problem. Olive black water contains sugars, organic acids, polyalcohols, pectins, colloids, tannins and lipids. Valuable products can be produced by biotechnological conversion from solid and liquid wastes from the olive oil industry.
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Bordons, Carlos, and Manuel L. Zafra. "Inferential sensor for the olive oil industry." In 2003 European Control Conference (ECC). IEEE, 2003. http://dx.doi.org/10.23919/ecc.2003.7085250.

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Gaidau, Carmen, Maria Stanca, Demetra Simion, Olga Niculescu, Cosmin-Andrei Alexe, Concepcio Casas, Anna Bacardit, Stoica Tonea, and Gabriela Paun. "Olipo-wet olive pomace, a new renewable source for leather retanning." In The 8th International Conference on Advanced Materials and Systems. INCDTP - Leather and Footwear Research Institute (ICPI), Bucharest, Romania, 2020. http://dx.doi.org/10.24264/icams-2020.ii.10.

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The aim of OLIPO project is to find suitable extraction methods for an important waste of olive oil production, wet olive pomace, in view of reclaiming it as tanning and retanning material, alternative to petroleum origin materials. The total volume of wet olive pomace in Mediterranean countries where olive crops are traditional is about 80% of processed olives and is the result of a two-phase continuous extraction process. Wet olive pomace is rich in polyphenolic compounds, fats, tannins, non-tannins, possible to be extracted, concentrated, chemical processed in view of developing a new tanning product. The use of new renewable materials from oil industry as biobased tanning material for leather industry represents an important step in lowering carbon footprint of both sectors and complies with circular economy principles. The antioxidant and antimicrobial properties of olive oil pomace can be exploited in view of increasing the efficiency of the new product. The paper presents the characterisation of four kinds of wet olive pomace wastes, water and water-organic solvent extracts as tanning materials in order to select the methods for a new tanning material elaboration and testing on leathers in retanning processes.
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Zorpas, A. A., and N. Tzia. "The implementation of a new ISO 22000 in the Cyprus olive oil industry." In RISK ANALYSIS 2008. Southampton, UK: WIT Press, 2008. http://dx.doi.org/10.2495/risk080271.

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Ali, Ahmed, Ahmed Abdulhamid Mahmoud, Mustafa Al Ramadan, and Salaheldin Elkatatny. "The Effect of the Olive Waste on the Rheological Properties, Thickening Time, Permeability, and Strength of Oil Well Cement." In 57th U.S. Rock Mechanics/Geomechanics Symposium. ARMA, 2023. http://dx.doi.org/10.56952/arma-2023-0734.

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ABSTRACT In the oil and gas industry, cementing is a very important process to maintain the stability of the well. The cement slurry is injected downhole to fit the annulus between the casing and formation which in further can perform as an effective plug against fluids movement and at the same time supports the casing. In the design of the cement slurry, different types of additives are used based on operation conditions, incorporation of a new additive considerably affects all properties of the cement slurry and the solidified sheath. In this work, lab experiments were performed to investigate the effect of olive waste on Saudi Class G cement properties, the possibility of replacing the commercial retarder with olive waste was also studied in this work. Five samples with different olive waste content were prepared, and the rheological characteristics, thickening time, mechanical properties, and permeability of the samples were evaluated after 24 hours of curing at 95 °C. The results indicated that olive waste was able to replace the use of a commercial retarder. The addition of olive waste did not affect the cement plastic viscosity, while the yield point, 10-sec and 10-min gel strength of the cement were considerably increased with the increase in the olive waste content. The cement compressive strength was also increased with the incorporation of olive waste of a maximum of 0.375 %, and the permeability was decreasing with the addition of a maximum of 0.25 % olive waste. INTRODUCTION In the oil & gas industry, well cementing is an important operation to maintain the stability of the wellbore during drilling operations or production periods. In the cementing process, cement is pumped down the wellbore to fill the annulus between the casing and borehole (Adams & Charrier, 1985; Mitchell, 2006; Nelson & Guillot, 2006a; Hossain & Al-Majed, 2015). This cement can play significant roles and is used to achieve many functions such as providing a barrier between the formation and the wellbore, preventing fluid migration, and supporting the well casing (Al Ramadan et al., 2019, 2021; Fakoya & Shah, 2017; Jorge & Sampaio, 2007).
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Pratama, Muhammad Andiva, Ahmed Abdulhamid Mahmoud, and Salaheldin Elkatatny. "The Effect of Graphite and Olive Waste on the Rheological and Filtration Properties of Saudi Class G Cement." In 57th U.S. Rock Mechanics/Geomechanics Symposium. ARMA, 2023. http://dx.doi.org/10.56952/arma-2023-0730.

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ABSTRACT Cementing process is one of the most crucial parts of the drilling operation that could determine the durability and the stability of the oil or gas wells. Many additives had been introduced into the formula of the oil well cement to reach certain quality to support the well. "Greener" materials, such as olive waste, which is waste from the olive oil extraction process, have a huge potential to be utilized in well cementing to reduce the waste material in the environment. This study aims to analyze the effect of olive waste and graphite material on the rheological and filtration properties, compressive strength, and permeability of the cement sheath. Three different formulas of cement, base, graphite-based, and olive waste-based cement were used in this study. The result showed that the graphite and olive waste successfully increased the compressive strength by 106% and 110%, compared to the base cement, respectively. They also decreased the cement permeability as compared with the base samples. Although it increased the plastic viscosity and decreased the yield point of the cement slurry, the incorporation of olive waste into the cement slurry significantly decreased the water filtration. INTRODUCTION Oil well cement is the most important component for keeping the well stable and preventing the formation fluid leakage (Lavrov and Torsæter, 2016). However, making an ideal cement sheath in the annulus between the casing and the drilled formation is highly expensive with the materials that are present in the industry right now (Mitchell and Miska, 2011). Many researchers conducted studies to determine the best materials to be utilized to improve the oil well cement properties and reduce the cost of the cementing process while minimizing the need for remedial operations (Mahmoud et al., 2018a; 2018b; Ahmed et al., 2019; 2020a; 2020b; 2023; Mahmoud and Elkatatny, 2019; 2020a; Chen et al, 2022). The environmental issue is one kind of problem that the industry needs to solve. Finding a much "greener" additive and process that provides high-quality cement is one thing that needs to find. Ridha and Yerikania (2015) have developed a Nano-SiO2 Geopolymer cement that provides as good, even better compressive strength than the conventional Class G cement under High-Pressure High Temperature (HPHT) conditions.
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Valli, Enrico, Ilaria Grigoletto, Patricia Garcia Salas, Alessandra Bendini, Federica Pasini, Sebastian Sánchez Villasclaras, Roberto García Ruiz, and Tullia Gallina Toschi. "Study of the Phenolic Fraction for the Valorization of Olive Pomace as a Functional Ingredient." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/vnbg6136.

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Olive oil production is an agro-industrial activity that generates annually about 30 million tons of waste at worldwide level with a potential environmental impact in the Mediterranean area. In olive mill pomace, one of the major by-products, remain large amounts of phenolic compounds, that are widely recognised for their beneficial properties for human health. The aim of this work is to study a possible valorisation strategy for recovering this functional high-added value fraction of olive mill pomace. The herein-tested extraction procedures were applied on two different types of olive by-products, collected from an Italian oil mill. Solid-liquid extraction protocols by using different solvents with low toxicity for the environment and lab operators were tested. In particular, the used solvent mixtures were methanol/water and ethanol/water, in different ratios and volumes. In brief, the mixture composed by the olive mill pomace and the extraction solvents was homogenised, then introduced in an ultrasonic bath to enhance the extraction of the compounds of interest, and finally centrifugated. The supernatant was analysed by HPLC coupled with UV and MS detectors to study the phenolic profile. An aliquot of the obtained polar fraction was hydrolysed to determine the total content of hydroxytyrosol and tyrosol derived, above all, from secoiridoids. The results support that the obtained phenolic extracts, when properly stored, can be used as functional ingredients in the food industry, as well as in other sectors. The project SUSTAINOLIVE “NOVEL APPROACHES TO PROMOTE THE SUSTAINABILITY OF OLIVE GROVES IN THE MEDITERRANEAN” is part of the PRIMA programme supported by the EU under grant agreement No 1811. The information expressed in this abstract reflects the authors’ views; the PRIMA Foundation is not liable for the information contained herein and is not responsible for any use that may be made of the information it contains.
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Skaltsounis, L. "Keynote Lecture “Exploitation of olive oil industry by-products for pilot isolation and semi-synthesis of promising medicinal agents”." In GA – 70th Annual Meeting 2022. Georg Thieme Verlag KG, 2022. http://dx.doi.org/10.1055/s-0042-1758910.

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"Trade-offs in the production and end-use of biochar and bio-oil from the solid waste generated from the olive oil industry in Australia." In 19th International Congress on Modelling and Simulation. Modelling and Simulation Society of Australia and New Zealand (MSSANZ), Inc., 2011. http://dx.doi.org/10.36334/modsim.2011.f1.elhanandeh.

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Wiesman, Zeev, Charles Linder, and Maliheh Esfahanian. "Time Domain (TD) NMR Proton (1H) Mobility Sensor to Assess Oil Quality and Oxidation." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/gidy7667.

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The induction phase is the first step of oxidation, after which initiation phase occurs and is characterized by 1H abstraction and increasing peroxide levels. Later, the propagation cascade phase is generated with significant chemical and structural modification of the oil's fatty acids, causing increased concentrations of aldehydes. The process is terminated by the formation of toxic polymerization end products. A rapid and efficient analytical method of the different steps of oil oxidation are herein describe. Using a TD 1H NMR sensor capable of measuring proton mobility, it is possible to follow the segmental motion of the 1H population in each of the oil's segments, as well as describing the proton relaxation signals generated from the magnetic field that can measure and characterize important chemical and physical properties of the tested sample. In our research group's recent work, we demonstrated the ability to quantitatively measure the rates of self-diffusion (D) as well as ILT T1 and T2 spectral fingerprints of heated oils to correlate these values with chemical and morphological changes during oxidation. To simplify and reduce the time required for characterizing oil quality and oxidation using a TD 1H NMR sensor the present study focused on the relationship between D and the thermal and air conditions for enhancing oil oxidation. An excellent (R2>0.95) correlation of D with oil oxidation's conventional colorimeter standard tests (e.g., PV, p-Anisidine and TOTOX) was shown. These results were obtained from a high temperature (80°C) oxidation study of a list of saturated, monounsaturated and polyunsaturated edible oils (linseed, soy, olive, coconut, butter, respectively). The study clearly showed that self-diffusion D values, reflecting the mobility of 1H protons, is an accurate and rapid (< 1 minute) marker/indicator for the oil's quality with emphasis on the oils oxidation status, that be measured and used in the oil industry.
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Звіти організацій з теми "Industry of olive oil"

1

Mailer, Rodney, and STEFAN GAFNER. Olive Oil Laboratory Guidance Document. ABC-AHP-NCNPR Botanical Adulterants Prevention Program, March 2021. http://dx.doi.org/10.59520/bapp.lgd/evfu8793.

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Extra virgin olive oil is often described as the healthiest of all commercially available edible oils. Olive oil has a high percentage of monounsaturated fat and because it is generally consumed in the unrefined (virgin) crude state, the oil contains natural compounds which would otherwise be removed in refining. The high value of the virgin oil compared to refined seed oils make it highly susceptible to adulteration. This laboratory guidance document provides a review of (1) analytical methods used to determine whether olive products have been adulterated and, if so, (2) methods to identify the adulterants. As olive oil is frequently diluted with undeclared refined olive oil or degraded virgin olive oil, methods have been established to determine the quality of the oil’s freshness and compliance with international standards. Adulteration has also been observed in various vegetable oils including canola (Brassica napus, Brassicaceae), sunflower (Helianthus annuus, Asteraceae), and other oils. This document should be viewed in conjunction with the corresponding Botanical Adulterants Prevention Bulletin on olive oil published by the ABC-AHP-NCNPR Botanical Adulterants Prevention Program.
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Skaten, Monica. Ghana's Oil Industry. Oxford Institute for Energy Studies, April 2018. http://dx.doi.org/10.26889/9781784671044.

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Wang, Selina, Ofir Benjamin, Arnon Dag, and Ilias Tagkopoulos. Developing advanced chemical and computational methods for assessing organoleptic properties of olive oil. United States Department of Agriculture, January 2016. http://dx.doi.org/10.32747/2016.7604285.bard.

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Goff, S. J., G. W. Swift, and D. L. Gardner. Technologies for the oil and gas industry. Office of Scientific and Technical Information (OSTI), December 1998. http://dx.doi.org/10.2172/334305.

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Castellanos, E., and R. Prokopuk. Business driven research in the oil industry? Natural Resources Canada/ESS/Scientific and Technical Publishing Services, 1992. http://dx.doi.org/10.4095/304563.

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Randall, S., H. Cowie, J. Hurley, and M. Jacobsen. Studies of the Scottish oil shale industry. Office of Scientific and Technical Information (OSTI), March 1990. http://dx.doi.org/10.2172/7080704.

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Meidan, Michal. The structure of China�s oil industry. Oxford Institute for Energy Studies, May 2016. http://dx.doi.org/10.26889/9781784670573.

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Randall, S. Studies of the Scottish oil shale industry. Office of Scientific and Technical Information (OSTI), March 1990. http://dx.doi.org/10.2172/7203580.

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Litzke, Wai-Lin. Fuel quality issues in the oil heat industry. Office of Scientific and Technical Information (OSTI), December 1992. http://dx.doi.org/10.2172/10146691.

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Litzke, Wai-Lin. Fuel quality issues in the oil heat industry. Office of Scientific and Technical Information (OSTI), December 1992. http://dx.doi.org/10.2172/6535177.

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