Biological treatment of hypersaline wastewater from table olive processing: Process performance and protist population under different operating conditions

[EN] Biological treatment of fermentation brines from table olive processing (FTOP) entails many difficulties due to their very high salinity and high COD concentration, which include some phenolic compounds. These extreme conditions limit the biodiversity of the microbial population. Experiments tr...

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Detalles Bibliográficos
Autores: Ferrer-Polonio, Eva|||0000-0001-6412-3825, Mendoza Roca, José Antonio, Iborra Clar, Alicia|||0000-0001-5937-8428, Pérez Uz, Blanca, Pastor Alcañiz, Laura
Tipo de recurso: artículo
Fecha de publicación:2017
País:España
Institución:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:riunet.upv.es:10251/105535
Acceso en línea:https://riunet.upv.es/handle/10251/105535
Access Level:acceso abierto
Palabra clave:Hypersaline wastewater
Phenolic compounds
Biological treatment
Protist population
Pseudocohnilembus
INGENIERIA QUIMICA
Descripción
Sumario:[EN] Biological treatment of fermentation brines from table olive processing (FTOP) entails many difficulties due to their very high salinity and high COD concentration, which include some phenolic compounds. These extreme conditions limit the biodiversity of the microbial population. Experiments treating FTOP were performed in laboratory sequencing batch reactors (SBR) changing operating conditions during their operation, in order to study the effects on the SBR performance and on the protist population. The statistical study showed that the SBRs with high influent COD, pH and volatile solids and low influent phenol concentration, hydraulic retention time and temperature achieved the highest COD removal efficiencies. These operational conditions also provided the highest ciliate population and the lowest flagellate presence. (C) 2017 The Korean Society of Industrial and Engineering Chemistry. Published by Elsevier B.V. All rights reserved.