Waste Treatment in the Food Processing Industry (Advances in Industrial and Hazardous Wastes Treatment)

Many standard industrial waste treatment texts sufficiently address a few major technologies for conventional in-plant environmental control strategies in the food industry. But none explore the complete range of technologies with a focus on new developments in innovative and alternative technology, design criteria, effluent standards, managerial decision methodology, and regional and global environmental conservation specific to the food industry. Until now. Waste Treatment in the Food Processing Industry provides in-depth coverage of environmental pollution sources, waste characteristics, control technologies, management strategies, facility innovations, process alternatives, costs, case histories, effluent standards, and future trends. It delineates methodologies, technologies, and the regional and global effects of important pollution control practices. The book highlights major food processing plants or installations that have significant effects on the environment. Since the areas of food industry waste treatment are broad, no one can claim to be an expert in all of them. Reflecting this, the editors recruited collective contributions from specialists in their respective topics, rather than relying on a single author's expertise. The topics covered include dairies, seafood processing plants, olive oil manufacturing factories, potato processing plants, soft drink production plants, bakeries, and various other food processing facilities. Professors, students, and researchers in the environmental, civil, chemical, sanitary, mechanical, and public health engineering and science fields will find valuable educational materials in this book. The extensive bibliographies for each type of food waste treatment or practice will be invaluable to environmental managers, or researchers who need to trace, follow, duplicate, or improve on a specific food waste treatment practice. Comprehensive in scope, the book provides solutions that are directly applicable to the daily waste management problems specific to the food processing industry. Waste Treatment in the Food Processing Industry......Page 2 Copyright......Page 3 Preface......Page 4 Contents......Page 6 Contributors......Page 7 1.1 INTRODUCTION......Page 8 1.2.3 Cheese......Page 9 1.2.6 Ice Cream......Page 10 1.3 CHARACTERISTICS AND SOURCES OF WASTEWATER......Page 11 1.4.1 Direct Discharge to a Sewage Treatment Works......Page 12 Flow and Composition Balancing......Page 15 Fats, Oil, and Grease Removal......Page 16 Biological Treatment......Page 17 Irrigation......Page 27 1.4.4 Sludge Disposal......Page 28 The Final Process......Page 29 The Final Process......Page 30 1.7 CONCLUSIONS......Page 31 REFERENCES......Page 32 2.1 INTRODUCTION......Page 36 Solids Content......Page 37 2.2.2 Organic Content......Page 38 Biochemical Oxygen Demand......Page 39 2.2.3 Nitrogen and Phosphorus......Page 40 2.3 PRIMARY TREATMENT......Page 41 2.3.1 Screening......Page 42 2.3.2 Sedimentation......Page 43 2.3.3 Flow Equalization......Page 45 2.3.5 Flotation......Page 46 2.4 BIOLOGICAL TREATMENT......Page 48 Activated Sludge Systems......Page 49 Aerated Lagoons......Page 52 Trickling Filters......Page 53 Rotating Biological Contactors (RBC)......Page 55 Digestion Systems......Page 56 Imhoff Tanks......Page 58 2.5.1 Coagulation/Flocculation......Page 59 2.5.2 Electrocoagulation......Page 60 Chlorination......Page 61 Ozonation......Page 62 2.6 LAND DISPOSAL OF WASTEWATER......Page 63 2.6.1 Loading Rates......Page 64 2.7 GENERAL SEAFOOD-PROCESSING PLANT SCHEMES......Page 65 2.8.2 Cost of Operation and Maintenance......Page 67 Estimation of Total Costs......Page 69 REFERENCES......Page 71 3.1 THE MEAT INDUSTRY......Page 74 3.2.1 Waste Characteristics and Quantities Generated......Page 75 Wastewater Flow......Page 77 Wastewater Characteristics......Page 80 3.3 WASTEWATER MINIMIZATION......Page 82 3.4 WASTEWATER TREATMENT PROCESSES......Page 84 Primary Treatment......Page 85 Physicochemical Secondary Treatment......Page 87 Biological Secondary Treatment......Page 88 3.4.2 Anaerobic Treatment......Page 89 Waste Stabilization Ponds......Page 92 Biological Filters......Page 94 Rotating Biological Contactors......Page 96 Activated Sludge......Page 97 3.5 SOLID WASTES......Page 99 3.5.1 Land Disposal......Page 100 3.5.2 Composting......Page 101 3.5.3 Anaerobic Digestion......Page 102 REFERENCES......Page 103 Sterilization......Page 108 Oil Clarification and Purification......Page 109 Nut Cracking......Page 110 Deodorization......Page 111 4.2.2 Biological Treatment......Page 112 Pretreatment......Page 113 Open Digester and Ponding Systems......Page 114 4.3 PALM OIL REFINERY EFFLUENT (PORE)......Page 116 4.3.1 Chemical Properties of PORE......Page 117 Evaporation Technology......Page 119 Compost......Page 120 Biological Hydrogen......Page 121 4.5 FUTURE TRENDS......Page 122 REFERENCES......Page 123 5.1 INTRODUCTION......Page 125 5.2 OLIVE OIL MILL TECHNOLOGY......Page 126 5.3 OLIVE OIL WASTEWATER CHARACTERISTICS......Page 128 Solution......Page 132 5.4 ENVIRONMENTAL RISKS......Page 133 5.4.3 Threat to Aquatic Life......Page 134 5.5 LIQUID WASTE TREATMENT METHODS......Page 135 5.5.1 Low-Cost Primitive Methods......Page 136 Treatment of Olive Oil Mill Wastewaters in Municipal Plants......Page 138 Case Study......Page 141 Solution......Page 142 Principle of Anaerobic Fermentation......Page 144 Factors Affecting Anaerobic Process Operation......Page 145 Anaerobic Treatment Systems of Wastewater......Page 146 Case Studies......Page 149 Solution......Page 152 Treatment on Site......Page 154 Solution......Page 157 Solution......Page 158 Solution......Page 160 5.5.9 Wet Air Oxidation and Ozonation......Page 161 Principle of Wet Air Oxidation (WAO)......Page 162 Case Studies......Page 163 5.5.10 Fungal Treatment......Page 166 5.5.11 Decolorization......Page 167 Case Study......Page 168 5.5.12 Precipitation/Flocculation......Page 170 5.5.13 Adsorption......Page 171 5.5.14 Biofiltration and Ultrafiltration......Page 173 5.5.15 Evaporation/Drying......Page 175 5.5.16 Electrolysis......Page 176 Case Studies......Page 177 Case Study......Page 179 Significance of Submarine Outfalls......Page 180 Specific Pretreatments and Quality Limits......Page 181 Disposal of OME Through Submarine Outfalls......Page 182 5.6.1 Biotechnological Processes......Page 184 Principle of Fluidized/Moving Beds (Flumov)......Page 185 Case Studies......Page 186 Case Study......Page 189 5.6.4 Examples of Technologies and Treatments......Page 190 5.7 ECONOMY OF TREATMENT PROCESSES......Page 192 REFERENCES......Page 194 6.2 POTATO PROCESSING AND SOURCES OF WASTEWATER......Page 199 Peeling......Page 200 Frozen French Fries......Page 201 Potato Starch......Page 203 6.3.1 Overview......Page 208 Sources of Wastewater [20]......Page 210 6.4 TREATMENT METHODS......Page 215 In-Plant Treatment......Page 216 Primary Treatment......Page 219 Equalization......Page 223 Secondary Treatment......Page 225 Case Studies......Page 231 Case Studies......Page 244 Advanced Treatment......Page 251 6.5.1 In-Plant Usage of Potato Scraps......Page 254 6.5.5 Cattle Feed......Page 255 REFERENCES......Page 256 7.1 INTRODUCTION......Page 261 Caffeine......Page 262 Acids......Page 264 Inspection......Page 265 7.3 BIOLOGICAL TREATMENT FOR SOFT DRINK WASTEWATER......Page 266 7.4.1 Aerobic Suspended Growth Treatment Process......Page 267 7.5 ANAEROBIC WASTEWATER TREATMENT......Page 268 7.5.1 Upflow Anaerobic Sludge Blanket Reactor......Page 269 7.5.2 Anaerobic Filters......Page 271 7.5.3 Anaerobic Fluidized Bed Reactor......Page 273 REFERENCES......Page 274 8.1 INTRODUCTION......Page 276 8.2.3 Wastewater......Page 278 8.3 BAKERY WASTE TREATMENT......Page 279 8.4.3 FOG Separation......Page 280 8.4.6 Sedimentation......Page 282 8.5 BIOLOGICAL TREATMENT......Page 283 8.6.1 Activated Sludge Process......Page 284 8.6.2 Trickling Filter Process......Page 286 8.7 ANAEROBIC BIOLOGICAL TREATMENT......Page 287 8.8.3 VOC......Page 288 8.10.1 Concepts......Page 290 Assessment of Waste......Page 291 REFERENCES......Page 293 9.2 STRUCTURAL POINT OF VIEW......Page 295 9.3.1 Wastewater Treatment Systems for Food Processing......Page 297 9.3.2 Effluent Guidelines and Standards for Food Processing......Page 298 9.4.1 Organic Residual Wastes......Page 299 Feedstuff Use......Page 301 9.4.2 Vessels, Containers, and Wrapping Wastes......Page 303 9.5.2 Accidentally Contaminated Food Wastes......Page 304 9.5.3 Incineration Ash of Food Wastes......Page 305 Bread Yeast......Page 307 Nucleotides......Page 308 Example of Comprehensive Fermentation Factory......Page 311 9.6.2 Agro-Industries in Tropical Countries......Page 313 9.6.3 UASB and EGSB Treatment Systems......Page 315 Composting......Page 317 9.7 CONCLUSION......Page 320 REFERENCES......Page 321 Many standard industrial waste treatment texts sufficiently address a few major technologies for conventional in-plant environmental control strategies in the food industry. But none explore the complete range of technologies with a focus on new developments in innovative and alternative technology, design criteria, effluent standards, managerial decision methodology, and regional and global environmental conservation specific to the food industry. Until now. Waste Treatment in the Food Processing Industry provides in-depth coverage of environmental pollution sources, waste characteristics, control technologies, management strategies, facility innovations, process alternatives, costs, case histories, effluent standards, and future trends. It delineates methodologies, technologies, and the regional and global effects of important pollution control practices.The book highlights major food processing plants or installations that have significant effects on the environment. Since the areas of food industry waste treatment are broad, no one can claim to be an expert in all of them. Reflecting this, the editors recruited collective contributions from specialists in their respective fields, rather than relying on a single author's expertise. The topics covered include dairies, seafood processing plants, olive oil manufacturing factories, potato processing plants, soft drink production plants, bakeries, and various other food processing facilities. Comprehensive in scope, the book provides solutions that are directly applicable to daily waste management problems in the food processing industry. "Waste Treatment in the Food Processing Industry provides in-depth coverage of environmental pollution sources, waste characteristics, control technologies, management strategies, facility innovations, process alternatives, costs, case histories, effluent standards, and future trends. It delineates methodologies, technologies, and the regional and global effects of important pollution control practices." "The book highlights major food processing plants or installations that have significant effects on the environment. Since the areas of food industry waste treatment are broad, no one can claim to be an expert in all of them. Reflecting this, the editors recruited collective contributions from specialists in their respective fields, rather than relying on a single author's expertise."--BOOK JACKET This work provides technical and economic information on wastewater treatment in the food industry, focusing on innovative and alternative technology, design criteria, managerial decision methodology, and regional and global environmental considerations. Coverage encompasses dairies, seafood processing, olive oil manufacturing, potato processing, s