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Mehdaoui, Imane, El Ouadrhiri, Faical, Saoudi-Hassani, El Mokhtar, Mahmoud, Rachid, Ben Abbou, Mohammed, Lahkimi, Amal, Taleb, Mustapha, Rais, Zakia. (1402). Co-composting of olive mill waste cake residues (OMWC) and other wastes: Prediction and optimization using an optimal mixture design. نشریه علمی پژوهشی دانشگاه آزاد اسلامی, 13(1), -.
Imane Mehdaoui; Faical El Ouadrhiri; El Mokhtar Saoudi-Hassani; Rachid Mahmoud; Mohammed Ben Abbou; Amal Lahkimi; Mustapha Taleb; Zakia Rais. "Co-composting of olive mill waste cake residues (OMWC) and other wastes: Prediction and optimization using an optimal mixture design". نشریه علمی پژوهشی دانشگاه آزاد اسلامی, 13, 1, 1402, -.
Mehdaoui, Imane, El Ouadrhiri, Faical, Saoudi-Hassani, El Mokhtar, Mahmoud, Rachid, Ben Abbou, Mohammed, Lahkimi, Amal, Taleb, Mustapha, Rais, Zakia. (1402). 'Co-composting of olive mill waste cake residues (OMWC) and other wastes: Prediction and optimization using an optimal mixture design', نشریه علمی پژوهشی دانشگاه آزاد اسلامی, 13(1), pp. -.
Mehdaoui, Imane, El Ouadrhiri, Faical, Saoudi-Hassani, El Mokhtar, Mahmoud, Rachid, Ben Abbou, Mohammed, Lahkimi, Amal, Taleb, Mustapha, Rais, Zakia. Co-composting of olive mill waste cake residues (OMWC) and other wastes: Prediction and optimization using an optimal mixture design. نشریه علمی پژوهشی دانشگاه آزاد اسلامی, 1402; 13(1): -.

Co-composting of olive mill waste cake residues (OMWC) and other wastes: Prediction and optimization using an optimal mixture design

International Journal of Recycling Organic Waste in Agriculture
مقاله 10، دوره 13، شماره 1، خرداد 2024
نوع مقاله: Original Article
نویسندگان
Imane Mehdaoui* 1؛ Faical El Ouadrhiri1؛ El Mokhtar Saoudi-Hassani1؛ Rachid Mahmoud1؛ Mohammed Ben Abbou2؛ Amal Lahkimi1؛ Mustapha Taleb1؛ Zakia Rais1
1Laboratory of Engineering, Electrochemistry, Modeling and Environment (LIEME), Faculty of Sciences Dhar El Mahraz, University Sidi Mohamed Ben Abdellah, Fez, Morocco
2Higher Institute of Nursing Professions and Health Techniques of Fez (Annex Meknes), Morocco
چکیده
 Purpose: This work was aimed to exploit the technique of design of experiments to evaluate the olive mill waste cake
residue obtained after oil extraction while searching for an adequate composition of the initial substrate mixtures (RPM,
DMOV, FV and EB for humidification), in addition to validate it experimentally.
Method: To this end, a mixture design using an efficient experiment methodology was constructed, with the aim of
optimizing three responses of interest: pH, humidity, and organic matter of the 25 formulations.
Results: The optimal composition was comprised of organic and green household waste (56.7%), olive mill waste cake
residues (21.7%) and poultry droppings (21.7%). These analyses were followed by the evolution of some physio-chemical
parameters such as pH, temperature, organic matter, C/N ratio and polyphenols until they are stabilized. In addition, using spectroscopic analysis, maturation and phytotoxicity tests were carried out on the germinating cress.
Conclusion: The results of this research indicated the achievement of an ideal composition of an adequate mixture that had the characteristics of an organic amendment, non-phytotoxic and in conformity with the NFU-44-051 that led to mature compost. 
کلیدواژه‌ها
Olive mill waste؛ Olive mill waste cake؛ Extraction residues؛ Composting؛ Prediction؛ Optimal mixture design
اصل مقاله

https://oiccpress.com/international-journal-of-recycling-of-organic-waste-in-agriculture/wp-content/uploads/private/ijrowa.2024.1301.10.pdf?

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