SOFRALIK ZEYTİN ÜRETİMİNDEN KAYNAKLANAN ATIKSULARIN ÖZELLİKLERİ VE ARITMA YÖNTEMLERİ

Year 2020, Volume: 8 Issue: 4, 1312 - 1323, 25.12.2020

Deniz Dölgen , Mehmet Necdet Alpaslan

https://doi.org/10.21923/jesd.774689

Abstract

Türkiye, zeytin üretiminde dünyanın önde gelen ülkelerinden biridir. Toplanan (hasat edilen) zeytinin yaklaşık %25’i sofralık zeytin olarak tüketilmekte, geri kalan %75’i zeytinyağı olarak işlenmektedir. Ülkemizde sofralık zeytin üretiminde farklı hazırlama yöntemleri (İspanyol tipi işlem, çizme ve kırma, salamura tipi, sele tipi, teneke tipi, kalamata tipi, kostikli tip, doğal fermente, vb.) kullanılmaktadır. Hazırlama yöntemine bağlı olarak atıksuyun miktar ve kalitesinde farklılıklar görülmekle birlikte, temelde sofralık zeytin üretimi (SZÜ) işlemlerinden yüksek organik madde, fenolik bileşikler, klorür, alkalinite, çözünmüş katı madde içeren koyu renkli atıksular oluşmaktadır. Bu nedenle, SZÜ atıksularının arıtılması için fiziksel, kimyasal ve biyolojik arıtma süreçlerinin bir arada uygulandığı çözümler önerilmektedir. Türkiye’de SZÜ atıksularının arıtılmasına yönelik teknolojik uygulamalar sınırlıdır. Literatürde, laboratuvar ölçekli bazı çalışmaların sonuçları sunulmaktadır. Ancak, konuyu SZÜ süreçleri ve buna bağlı olarak atıksu kaynakları, atıksu miktarı, atıksu karakterizasyonu ve arıtma alternatifleri şeklinde tüm bileşenleri ile ele alan bir çalışma bulunmamaktadır. Makalede, önce SZÜ süreçleri ile üretimden kaynaklanan atıksuların miktar ve kalitesi hakkında kapsamlı bilgi verilmiştir. Daha sonra SZÜ atıksularının arıtımında öne çıkan yöntemler tanıtılmış, uygun arıtma kombinasyonları irdelenmiştir.

Keywords

Sofralık zeytin atıksuyu,, Salamura atıksuyu, Yıkama atıksuyu, Fenol,, Kompleks organik bileşikler

CHARACTERISTICS OF WASTEWATER GENERATED FROM TABLE OLIVE PRODUCTION AND TREATMENT METHODS

Abstract

Turkey is one of the biggest olive producers in the world. Approximately 25% of harvested olive is consumed as table olive, and the rest 75% is used for olive oil production. Various methods (e.g. Spanish style, slit and crushed, salamura, sele, kalamata, caustic, natural fermented, etc.) are applied in table olive processing in Turkey. Table olive wastewater (TOWW) contains high organic matter, phenolic compounds, chloride, alkalinity, dissolved solids, and dark color, in general, however, the quantity and quality of the wastewater differs significantly depending on the production method. Therefore, combination of physical, chemical, and biological treatment methods is recommended for purification of the TOWW. In Turkey, technologic applications for the treatment of TOWW are limited. The results of some laboratory scale studies are presented in literature. However, there is no study addressing the subject with all its components (olive production processes, TOWW sources, wastewater quantity, wastewater characterization, and treatment alternatives). In the article, firstly, the comprehensive information about table olive production processes, quantity and quality of wastewater generated from olive production is introduced. Then, prominent methods on treatment of TOWW are presented, and appropriate treatment combinations are evaluated.

Keywords

Table Olive Wastewater, Fermentation Wastewater, Washing Wastewater, Phenol, Complex Organic Compounds

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