The evaporation ponds of the table olive industry
Recover compounds of interest and water for later recovery
Intensify natural evaporation without energy expenditure
Contributions of the project
Reduction in water consumption and the generation of wastewater as well as the reuse of salt and caustic soda in the production of table olives.
Valorization of the polyphenols recovered in the process for the formulation of functional foods.
Provide recommendations for the updating of wastewater treatment legislation.