Process for regenerating Spanish-style green-olive fermentation brines by means of ultrafiltration/reverse osmosis and prior flocculation with bentonite

摘要

The object of the process is the regeneration of the fermentation brines for Seville-style green olives and other vegetable products so that they can be reused as control liquid in the packaging of said products. The process consists in the addition of a suspension of bentonite to the brines, which, by precipitation, removes the greater part of the solids in suspension, with the result that the permeate flow in the ultrafiltration/reverse osmosis equipment is improved. Next, the supernatant is subjected to an ultrafiltration operation in equipment having membranes with molecular weight cutoffs of between 500 and 2000 daltons. The liquid obtained may be reused directly or be preserved under anaerobic conditions. The addition of SO2 and other antioxidants improves the stability of the solution and makes it possible to extend the period of storage. IMAGE