Literature DB >> 32443754

Evaluation of the Environmental Benefits Associated with the Addition of Olive Pomace in the Manufacture of Lightweight Aggregates.

Manuel Uceda-Rodríguez1, Ana B López-García1, José Manuel Moreno-Maroto1, Carlos Javier Cobo-Ceacero1, María Teresa Cotes-Palomino1, Carmen Martínez García1.   

Abstract

A Life Cycle Assessment (LCA) using SimaPro software has been carried out concerning the manufacture of artificial lightweight aggregates (LWAs). The study aims to evaluate the changes in the environmental impact when an additive of residual origin, specifically olive pomace (OP), is added following the principles of the Circular Economy. This residue (commonly known as alperujo) was used as a substitute for clay in 1.25, 2.5 and 5 wt%. The environmental impact related to the use of olive pomace in the mixture was estimated using the CML 2000 methodology, yielding improvements of 3.8%, 7.7% and 15.3% for 1.25, 2.5 and 5 wt% OP added, respectively. Optimum addition results are in the range of 1.25 and 2.5 wt% OP. In this way, the reduction of emissions associated with LWA manufacture would be favored without negatively affecting the technological properties of the resulting material.

Entities:  

Keywords:  alperujo; circular economy; life cycle assessment; lightweight aggregate; olive pomace; waste recycling

Year:  2020        PMID: 32443754     DOI: 10.3390/ma13102351

Source DB:  PubMed          Journal:  Materials (Basel)        ISSN: 1996-1944            Impact factor:   3.623


  2 in total

1.  Increasing the Content of Olive Mill Wastewater in Biogas Reactors for a Sustainable Recovery: Methane Productivity and Life Cycle Analyses of the Process.

Authors:  Souraya Benalia; Giacomo Falcone; Teodora Stillitano; Anna Irene De Luca; Alfio Strano; Giovanni Gulisano; Giuseppe Zimbalatti; Bruno Bernardi
Journal:  Foods       Date:  2021-05-10

Review 2.  Bioactive Compounds in Waste By-Products from Olive Oil Production: Applications and Structural Characterization by Mass Spectrometry Techniques.

Authors:  Ramona Abbattista; Giovanni Ventura; Cosima Damiana Calvano; Tommaso R I Cataldi; Ilario Losito
Journal:  Foods       Date:  2021-05-29
  2 in total

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