Özet:

In this experimental study, a sample of olive oil crust (COI: 155000 mg/L; TOK: 40000; Total phenol (T-Fenol: 4100 mg/L) was studied by using chemical processing methods of collapse, coagulation, electrocoagulation and Fenton processing, the changes occurring in its content were studied by applying the DNA size distribution (DBD) analysis. In this scope, raw and processed carasu samples have been passed through 1600, 450, 220, 13, 8, 5, 3, 2 and 1 nm pork-size filters using the physical separation procedure based on filtration/ultrafiltration. According to the results obtained from the DBD analysis, the compounds that make up the COI, TOK, BOI5 and color (absorption) parameters in the raw carasu example were more distributed in the particle size range (>1600 nm; 54% of the total COI, 43% of the TOK, 43% of the BOI5 and 57% of the color), and the compounds that make up the T-Fenol parameters were distributed in the colloidal size range (2 nm-1600 nm; 54%). The highest output from the processes of processing was obtained from the coagulation and collapse processes based on the phase transfer and discharge mechanism (55%-60 COI, 45%-48 TOK and 32% T-Fenol), on the other hand, the Fenton process was found not sufficient for the organic material discharge of the soil. Treatment processes have found that the discharges occurred in large proportions for the COI-TOK parameters in the particle size range, in the particle and colloidal range for T-Fenol.

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