Wet air oxidation of table olive processing wastewater: determination of key operating parameters by factorial design.

@article{Katsoni2008WetAO,
  title={Wet air oxidation of table olive processing wastewater: determination of key operating parameters by factorial design.},
  author={Athanasia Katsoni and Zaharias Frontistis and Nikolaos P Xekoukoulotakis and Evan Diamadopoulos and Dionissios Mantzavinos},
  journal={Water research},
  year={2008},
  volume={42 14},
  pages={3591-600}
}
The wet air oxidation of an effluent from edible olive processing was investigated. Semibatch experiments were conducted with 0.3L of effluent loaded into an autoclave and pure oxygen fed continuously to maintain an oxygen partial pressure of 2.5MPa. The effect of operating conditions, such as initial organic loading (from 1240 to 5150mg/L COD), reaction time (from 30 to 120min), temperature (from 140 to 180 degrees C), initial pH (from 3 to 7) and the use of 500mg/L H(2)O(2) as an additional… CONTINUE READING

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