Characterization And Valorisation Of Olive By-products From A Traditional Oil Mill In Béjaia
Résumé: In Algeria, the olive oil extraction generates enormous quantities of olive-growing by-products: the olive residue and margines. So, the characterization and the valorization of these by-products seem of great importance. The first shutter consists in characterizing the whole of fractions resulting from the centrifugation of the margines (liquid rejection) to knowing the liquid phase, the oily phase and the solid phase as well as the olive residue, with various physicochemical techniques of analysis available on the scale laboratory. The liquid fraction which was characterized shows a very strong organic and mineral matter concentration being able to be used in irrigation either directly, or diluted with water after having undergone physicochemical and biological treatments, enriching the composition and texture by the arable lands (fertilizingcontribution).As for the oily fraction the results show a very goodnutritional quality from the point of view analyzes physico chemical, dedicated to being used like salad oil or in our work, it was used for obtaining a dry soap
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