Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

The Impact of Drying and Storage on the Characteristics of Two-Phase Olive Pomace

Version 1 : Received: 13 November 2023 / Approved: 14 November 2023 / Online: 14 November 2023 (09:35:47 CET)

A peer-reviewed article of this Preprint also exists.

Christofi, A.; Fella, P.; Agapiou, A.; Barampouti, E.M.; Mai, S.; Moustakas, K.; Loizidou, M. The Impact of Drying and Storage on the Characteristics of Two-Phase Olive Pomace. Sustainability 2024, 16, 1116. Christofi, A.; Fella, P.; Agapiou, A.; Barampouti, E.M.; Mai, S.; Moustakas, K.; Loizidou, M. The Impact of Drying and Storage on the Characteristics of Two-Phase Olive Pomace. Sustainability 2024, 16, 1116.

Abstract

Two-phase olive pomace is a byproduct of the olive-oil extraction process that is sometimes processed further to recover more oil. During pomace oil production, especially in the early stages of olive processing, odours can be produced. These odours are a serious nuisance especially in and around the processing facilities, as well as for nearby communities. These odours can be strong and unpleasant, and they may result in various issues, including environmental concerns. Thus, in this paper, the effect of storage and drying on the composition of two-phase olive pomace was investigated. Several physicochemical and instrumental analyses were performed and it was concluded that the structural elements of pomace are not the ones who are affected during storage and drying. Storage and drying mainly impact the oil content of pomace, leading to an acidity increase and to the production of odorous oxidation compounds. Volatile acids, methyl and ethyl esters are released into the atmosphere causing serious environmental nuisance.

Keywords

acidity; crystallinity; FTIR; odour nuisance; volatile organic compounds

Subject

Environmental and Earth Sciences, Waste Management and Disposal

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