Glasnik Zaštite Bilja, Vol. 32 No. 6, 2009.
Stručni rad
Treatment possibilities of vegetative water appearing in the process of olive oil extraction
Igor Palčić
; Agronomski fakultet Sveučilišta u Zagrebu
Đani Benčić
; Agronomski fakultet Sveučilišta u Zagrebu
Tihomir Moslavac
; Prehrambeno-tehnološki fakultet Osijek
Sažetak
Olive growing is on the constant rise in the Republic of Croatia. Natural benedictions which enable the production of extra virgin olive oils of high quality are the reason for this. Surfaces under olive culture grow from year to year. As most of olive fruits are processed into olive oil, along with the increase in quantity of processed fruits grows the quantity of obtained by- products during the process of extraction of olive oil. Primary by- products are olive cake and vegetative water. It is roughly estimated that the annual production of vegetative water in Croatia is about 55.235.000 l. Based on quotations from scientific and professional papers, this paper describes the major technologies of vegetative water treatment. They are: biological, chemical, physical, microbiological, biotechnological methods, and the method of extraction of useful compounds from vegetative water and its direct pouring out on agricultural surfaces. Out of described methods, the following are recommended for Croatian conditions: anaerobic decomposition, neutralization by calcium, pouring out on agricultural surfaces and extraction of useful compounds.
Ključne riječi
vegetative water; treatment; valorization
Hrčak ID:
163415
URI
Datum izdavanja:
16.12.2009.
Posjeta: 1.412 *