Olive Mill Process Water Stabilization via Thermal Treatment
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Solution Overview
Problem
Olive mill process water (OMPW) poses a disposal challenge for olive oil producers due to its high generation volume and associated costs, with existing methods either requiring costly treatment or limited utilization as a low-value soil amendment, risking ecosystem pollution.
Innovation Solution
A process involving thermal treatment of OMPW by heating to a target temperature and rapid cooling, optionally followed by homogenization, increases antioxidant levels and reduces microbial load, enabling its use in body care and food products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If OMPW is disposed of through municipal waste treatment plants, then proper treatment is achieved, but disposal costs increase
Solution Approach 1:
The patent converts the harmful waste stream OMPW into a beneficial product with high antioxidant value. By applying thermal treatment and homogenization, the waste water is transformed into a stable composition suitable for cosmetic and pharmaceutical applications, thereby converting a disposal cost center into a value-generating resource.
Solution Approach 2:
The patent applies specific parameter changes through thermal treatment (heating to predetermined temperatures for predetermined times) and homogenization to transform OMPW. These parameter changes stabilize the composition and enhance antioxidant properties, enabling the waste water to meet quality standards for commercial products.
2Productivity
If OMPW is used as soil amendment, then utilization is achieved, but ecosystem pollution risk increases
Solution Approach 1:
The patent transforms the potentially harmful OMPW into a beneficial, stable composition with enhanced antioxidant properties. This conversion eliminates the pollution risk associated with direct environmental discharge while maintaining high utilization value for commercial applications.
Solution Approach 2:
Instead of using OMPW as a temporary soil amendment with environmental risks, the patent creates a stable, long-lasting commercial product that can be stored and transported. The thermal treatment and homogenization make the composition shelf-stable and suitable for various applications beyond immediate local use.
3Quantity of substance
If OMPW is treated to increase antioxidant levels, then product value increases, but processing complexity increases
Solution Approach 1:
The patent uses controlled parameter changes (temperature, time, and mechanical homogenization) to enhance antioxidant levels in OMPW. By optimizing these parameters, the process achieves high-value product transformation using relatively simple and scalable equipment suitable for industrial implementation.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The treated OMPW exhibits enhanced antioxidant levels and stability, allowing for its safe and effective incorporation into personal care and food products, reducing disposal costs and environmental risks while increasing its value.
Implementation Method 1
ramping up temperature of the OMPW from a starting temperature to a target temperature, wherein the target temperature is in a range that is between about 70° C. and about 138° C.
Implementation Method 2
cooling the OMPW rapidly to room temperature
Data Source
AI summary
The present invention relates to processes for producing treated olive mill process water (OMPW). In some exemplary embodiments, the treated OMPW is used in the preparation/production of body care products.