Environmental impact associated with activated carbon preparation from olive-waste cake via life cycle assessment

Journal of Environmental Management

Volumn 130, Issue , 2013, Pages 242-247

  Hjaila, K ^a   Baccar, R ^a,b   Sarra M ^a   Gasol, C M ^a,c   Blanquez P ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

^b UNIVERSITY OF SFAX   (Tunisia)

^c INSTITUT DE CIÈNCIA I TECNOLOGIA AMBIENTALS   (Spain)

Author keywords

Activated carbon; Environmental impacts; Life cycle assessment; Olive waste cakes

Indexed keywords

ACTIVATED CARBON; DRYING; ENVIRONMENTAL IMPACT; EUTROPHICATION; GLOBAL WARMING; IMPREGNATION; OZONE LAYER; PYROLYSIS; TOXICITY;

ACTIVATED CARBON PRODUCTION; FRESH WATER; FUNCTIONAL UNITS; HUMAN TOXICITY; LABORATORY INVESTIGATIONS; LIFE CYCLE ASSESSMENT; OLIVE-WASTE CAKE; OZONE DEPLETION POTENTIAL; PRODUCTION PROCESS; TUNISIA;

LIFE CYCLE;

ACTIVATED CARBON; FRESH WATER; NITROGEN; PHOSPHORIC ACID;

ACIDIFICATION; ACTIVATED CARBON; ECOTOXICOLOGY; ENVIRONMENTAL IMPACT ASSESSMENT; EUTROPHICATION; GLOBAL WARMING; LABORATORY METHOD; LIFE CYCLE ANALYSIS; OZONE DEPLETION; PYROLYSIS; SOLID WASTE;

ARTICLE; CHEMICAL MODIFICATION; ECOTOXICITY; ELECTRICITY; ENERGY; ENERGY RESOURCE; ENVIRONMENTAL IMPACT; EUTROPHICATION; GREENHOUSE EFFECT; LAND BIOME; LIFE CYCLE ASSESSMENT; OLIVE; OZONE DEPLETION; PHOTOOXIDATION; PYROLYSIS; SYNTHESIS; WASTE WATER;

TUNISIA;

ACTIVATED CARBON; ENVIRONMENTAL IMPACTS; LIFE CYCLE ASSESSMENT; OLIVE-WASTE CAKES;

CARBON; CONSERVATION OF NATURAL RESOURCES; ENVIRONMENT; FOOD INDUSTRY; INDUSTRIAL WASTE; OLEA; PHOSPHORIC ACIDS; PLANT OILS; TUNISIA; WASTE MANAGEMENT;

EID: 84884932261     PISSN: 03014797     EISSN: 10958630     Source Type: Journal    
DOI: 10.1016/j.jenvman.2013.08.061     Document Type: Article

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