Database management in the GIS system for the selection of (OMWW) water treatment sites resulting from olive presses


Abstract in English

The aim of this research is to optimize the selection of the sites of Evaporation Tanks/Ponds, of Olive Mill Waste Water (OMWW). We have to achieve strict environmental conditions, which in turn relate to a wide range of factors including topography, namely: elevations, rivers, silos, lakes and faults, in addition of those related to man-made geographical elements: cities, villages, roads, dams, wells and contemporary. To complete the study and obtain reliable results, we adopt GIS, which requires defining all of the above factors in the form of a graphical and descriptive environment. The choice of potential sites is through verification of the required conditions using GIS. This requires the availability of data specific to each condition, verification of other conditions through field visits and measurements in the absence of necessary data, and it is necessary to use the available space images significantly through GOOGLE EARTH for initial verification of selected sites. Appropriate technology is used according to the state of the OMWW, and according to the economic potential of the application of this technology. The main objective of these treatments is to reduce their load of organic matter. The remaining water will be used to irrigate the agricultural land. Production of manure and feed of cattle.

References used

FIORENTINO, A., Environmental effects caused by olive oil mill wastewaters: Toxicity comparison of low-molecular-weight phenol components. Journal of Agricultural and Food Chemistry, part 51, pp 1005 – 1009, 2003
J. Agric. Food Chem., 2003, 51 (4), pp 1005–1009. Environmental Effects Caused by Olive Mill Wastewaters: Toxicity Comparison of Low-Molecular-Weight Phenol Components
NASHAAT N. et. al., Treatment of olive mill based wastewater by means of magnetic nanoparticles: Decolourization, dephenolization and COD removal. Environmental Nanotechnology, Monitoring & Management 1–2 ,pp14–23, 2014

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