This document discusses waste treatment from food industries. It describes the different types of liquid and solid wastes generated, including wastewater with high BOD, FOG, and SS levels. It outlines treatment systems for food processing wastewater, including anaerobic digestion. For solid wastes, it discusses options like feedstuff use, composting, biogas production, and recycling of containers. It also addresses hazardous wastes if food becomes accidentally contaminated, and concludes that self-sufficiency in food production is important for sustainable waste management.
Waste Management in Food Processing Industry (Recovery of Food Waste, Recovery of Fruit and Vegetable Wastes, Recovery of Protein, Fat Extraction, Silage Production, Uses of Enzymes, Treatment of Diary Wastes, Treatment of Wheat Starch Effluent, Production of Earthworm Proteins, Utilization of Waste in Animal Feeds)
The Food Industry is a complex, global collective of diverse businesses that supplies most of the food consumed by the world population. Only subsistence farmers, those who survive on what they grow, and hunter-gatherers can be considered outside of the scope of the modern food industry.
Food industry produces large volumes of wastes, both solids and liquid, resulting from the production, preparation and consumption of food. These wastes pose increasing disposal and can pose severe pollution problems and represent a loss of valuable biomass and nutrients.
See more
https://goo.gl/fUuMSR
https://goo.gl/tTnsQY
https://goo.gl/l1Osna
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Food Processing Management, Food Processing, Management in Food Processing Industry, Managing Food Processing Industry Waste, Industrial Food Processing Waste, Managing Food Processing Industry in India, Managing Food Processing Unit, Food Production Management, Waste Management in Food Processing Industry, Treatment and Disposal of Food Processing Waste, Waste Management in Food Industry, Waste Treatment in Food Processing Industry, Waste Management and Utilization, Food Waste Disposal, Industrial Food Waste Management, Food Waste Disposal and Handling, Food Wastes Disposal Methods, Waste Management Opportunities in Food Processing Industry, Management and Utilization of Food Processing Wastes, Solid Waste Management in Food Processing Industry, Disposal of Food Processing Wastes, Waste Management and Methods of Waste Disposal, Reducing and Managing Food Waste, Treatment of Food Processing Wastes, Food Processing Waste Management, Industrial Wastes Food Processing, Food Industry Waste Management, Waste Treatment Plants, Processing of Food Wastes, Waste Management and Utilization in Food Production, Managing Food Industry Waste, Food Waste Management, Management of Food Processing Waste, Food Waste Recycling, Waste Management in Food Manufacturing, Food Waste Collection, Food Waste Collection, Disposal & Recycling, Waste Management Plan, Food Waste Recovery, Fruit Waste Utilization, Waste Utilization of Fruits and Vegetables, Fruit and Vegetable Waste Management, Waste Utilization in Food Industry, Method for Quantitative Recovery of Protein, Recovery of Protein, Fat Extraction, Treatment of Fatty Effluent, Recovery of Utilization of Protein
In the last hundred years, the steadily increase in world population has contributed in the growth of global food
production. Food is one of the most consumed goods worldwide, thus waste produced from it is of large quantities.
This significant increase of food waste generation has become a global issue.
Where does all the fruit waste go? How are those fruit peels, pulp, seeds and stones utilized ? How can we potentially use the fruit wastes to manufacture value added products for example by apple pomace. This presentation will do a fine job of answering all your queries!
Waste Management in Food Processing Industry (Recovery of Food Waste, Recovery of Fruit and Vegetable Wastes, Recovery of Protein, Fat Extraction, Silage Production, Uses of Enzymes, Treatment of Diary Wastes, Treatment of Wheat Starch Effluent, Production of Earthworm Proteins, Utilization of Waste in Animal Feeds)
The Food Industry is a complex, global collective of diverse businesses that supplies most of the food consumed by the world population. Only subsistence farmers, those who survive on what they grow, and hunter-gatherers can be considered outside of the scope of the modern food industry.
Food industry produces large volumes of wastes, both solids and liquid, resulting from the production, preparation and consumption of food. These wastes pose increasing disposal and can pose severe pollution problems and represent a loss of valuable biomass and nutrients.
See more
https://goo.gl/fUuMSR
https://goo.gl/tTnsQY
https://goo.gl/l1Osna
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Food Processing Management, Food Processing, Management in Food Processing Industry, Managing Food Processing Industry Waste, Industrial Food Processing Waste, Managing Food Processing Industry in India, Managing Food Processing Unit, Food Production Management, Waste Management in Food Processing Industry, Treatment and Disposal of Food Processing Waste, Waste Management in Food Industry, Waste Treatment in Food Processing Industry, Waste Management and Utilization, Food Waste Disposal, Industrial Food Waste Management, Food Waste Disposal and Handling, Food Wastes Disposal Methods, Waste Management Opportunities in Food Processing Industry, Management and Utilization of Food Processing Wastes, Solid Waste Management in Food Processing Industry, Disposal of Food Processing Wastes, Waste Management and Methods of Waste Disposal, Reducing and Managing Food Waste, Treatment of Food Processing Wastes, Food Processing Waste Management, Industrial Wastes Food Processing, Food Industry Waste Management, Waste Treatment Plants, Processing of Food Wastes, Waste Management and Utilization in Food Production, Managing Food Industry Waste, Food Waste Management, Management of Food Processing Waste, Food Waste Recycling, Waste Management in Food Manufacturing, Food Waste Collection, Food Waste Collection, Disposal & Recycling, Waste Management Plan, Food Waste Recovery, Fruit Waste Utilization, Waste Utilization of Fruits and Vegetables, Fruit and Vegetable Waste Management, Waste Utilization in Food Industry, Method for Quantitative Recovery of Protein, Recovery of Protein, Fat Extraction, Treatment of Fatty Effluent, Recovery of Utilization of Protein
In the last hundred years, the steadily increase in world population has contributed in the growth of global food
production. Food is one of the most consumed goods worldwide, thus waste produced from it is of large quantities.
This significant increase of food waste generation has become a global issue.
Where does all the fruit waste go? How are those fruit peels, pulp, seeds and stones utilized ? How can we potentially use the fruit wastes to manufacture value added products for example by apple pomace. This presentation will do a fine job of answering all your queries!
Thermal processing is defined as the combination of temperature and time required to eliminate a desired number of microorganisms from a food product.
The term "thermal" refers to processes involving heat.
Heating food is an effective way of preserving.
The basic purpose for the thermal processing of foods is,
to reduce or destroy microbial activity,
reduce or destroy enzyme activity,
and to produce physical or chemical changes,
to make the food meet a certain quality standard.
Food extrusion is a form of extrusion used in food processing. It is a process by which a set of mixed ingredients are forced through an opening in a perforated plate or die with a design specific to the food, and is then cut to a specified size by blades.
Microbial spoilage by Anaerobic Microorganisms pose higher risks in canned foods. This presentation discuss the microbial spoilage of canned foods by various group of microbes
The microorganisms (although invisible) are present in the soil, water, air, and even in and on our bodies. Therefore, they can enter the food and grow rapidly if conditions are suitable for their growth and multiplication. This can lead to food spoilage that brings a disagreeable alteration in a normal state of food making it unsuitable for human consumption or industrial uses. Spoilage of food can also cause wastage of food due to deterioration and can reduce the nutritive value of food.
Dairy waste water treatmentby arhana gautamarchana gautam
The dairy industry involves processing raw milk into products such as consumer milk, butter, cheese, yogurt, condensed milk, dried milk (milk powder), and ice cream, using processes such as chilling, pasteurization, and homogenization. Typical by-products include buttermilk, whey, and their derivatives. Dairy industries have shown tremendous growth in size and number inmost countries of the world . These industries discharge wastewater which is characterized by high chemical oxygen demand, biological oxygen demand, nutrients, and organic and inorganic contents. Such wastewaters, if discharged without proper treatment, severely pollute receiving water bodies.
Dairy processing plants can be divided into two categories:
Fluid milk processing involving the pasteurization and processing of raw milk into liquid milk for direct consumption, as well as cream, flavored milk, and fermented products such as buttermilk and yogurt.
Industrial milk processing involving the pasteurization and processing of raw milk into value-added dairy products such as cheese and casein, butter and other milk fats, milk powder and condensed milk, whey powder and other dairy ingredients, and ice cream and other frozen dairy products.
Thermal processing is defined as the combination of temperature and time required to eliminate a desired number of microorganisms from a food product.
The term "thermal" refers to processes involving heat.
Heating food is an effective way of preserving.
The basic purpose for the thermal processing of foods is,
to reduce or destroy microbial activity,
reduce or destroy enzyme activity,
and to produce physical or chemical changes,
to make the food meet a certain quality standard.
Food extrusion is a form of extrusion used in food processing. It is a process by which a set of mixed ingredients are forced through an opening in a perforated plate or die with a design specific to the food, and is then cut to a specified size by blades.
Microbial spoilage by Anaerobic Microorganisms pose higher risks in canned foods. This presentation discuss the microbial spoilage of canned foods by various group of microbes
The microorganisms (although invisible) are present in the soil, water, air, and even in and on our bodies. Therefore, they can enter the food and grow rapidly if conditions are suitable for their growth and multiplication. This can lead to food spoilage that brings a disagreeable alteration in a normal state of food making it unsuitable for human consumption or industrial uses. Spoilage of food can also cause wastage of food due to deterioration and can reduce the nutritive value of food.
Dairy waste water treatmentby arhana gautamarchana gautam
The dairy industry involves processing raw milk into products such as consumer milk, butter, cheese, yogurt, condensed milk, dried milk (milk powder), and ice cream, using processes such as chilling, pasteurization, and homogenization. Typical by-products include buttermilk, whey, and their derivatives. Dairy industries have shown tremendous growth in size and number inmost countries of the world . These industries discharge wastewater which is characterized by high chemical oxygen demand, biological oxygen demand, nutrients, and organic and inorganic contents. Such wastewaters, if discharged without proper treatment, severely pollute receiving water bodies.
Dairy processing plants can be divided into two categories:
Fluid milk processing involving the pasteurization and processing of raw milk into liquid milk for direct consumption, as well as cream, flavored milk, and fermented products such as buttermilk and yogurt.
Industrial milk processing involving the pasteurization and processing of raw milk into value-added dairy products such as cheese and casein, butter and other milk fats, milk powder and condensed milk, whey powder and other dairy ingredients, and ice cream and other frozen dairy products.
This presentation is all about fuels & industrial chemicals.
Important highlights of this presentations are following
*Importance Of Organic Compounds in Fuel Industry
» Introduction of Organic Compounds & Organic Acids
» Why Organic Acids are of interest??
» Role of Organic Chemistry in oil industry
» Organic compound of gasoline
» Alkanes & Importance Of Alkanes
» Bioconversion of Maize Starch
» Starch
» Bioconversion
» Bio products From Starch Waste
» Maize & it’s Products
» Important Products From Maize
» Process OF Bioconversion Of Maize
» Fungal biomass protein production from Starch processing Water
» Ethanol production from various substrates
» Ethanol production from barley β-glucan by yeast displaying Aspergillus
» Ethanol production in solid substrate fermentation using thermo tolerant yeast
» Ethanol production by solid state fermentation of sweet sorghum using thermo tolerant yeast strain
» Ethanol production from agricultural biomass substrates
» Ethanol production From Starch & Molasses
» Industrially Important Amino Acids Production
» l-Lysine production & its uses
» Citric Acid Production & its uses
» Guluconic Acid Production & its uses
» Lactic Acid production & its Uses.
Starch-based feedstocks encompass grains like corn and wheat and tubers such as (sweet) potatoes and cassava. These feedstocks are rich in intricate chains of sugar molecules, making them readily convertible into fermentable sugars. These sugars can then undergo conversion into ethanol or drop-in fuels. Also, the fibrous components of these plants, such as wheat straw or corn stover, hold the potential for transformation into advanced Biofuel Industry, as seen in the case of cellulosic ethanol production.
Bio based products 2/2: Feedstocks and formulation, certification workshop [a...James Sherwood
This workshop uses the example of a bio-based shampoo to demonstrate the use of biomass feedstocks, the bio-refinery concept, certification, and bio-based product standards.This version has been made for participants of the workshop, and is up to date as of November 2014.
For the presenter version please visit http://www.slideshare.net/JamesSherwood2/bio-based-products-workshop-james-sherwood-nov-2014-presenter-version
The purpose of this workshop is to provide an opportunity to learn about the various aspects of biomass use in the chemical industry. The chosen scenario is the production of a shampoo formulation. The participants are given a variety of numbered options concerning biomass selection and the types of certification that can be used. By the end of the workshop the participants will have filled in a 4-digit code with 48 possible solutions. The implications of each decision during the workshop can then be discussed.
Provided to the participants in this handout are simplified versions of the presentation slides, along with detailed notes. At the end of the handout file is a breakdown of the different answers and some notes regarding the calculation of the various answers. Remember there is no correct answer - just have fun!
It refers to the practices, attitudes, and beliefs as well as the networks and institutions surrounding the production, distribution, and consumption of food
It contains the development of a new food service facility is guided by a project team consisting of:
Owner/owner’s representative
Design and construction professionals
The hospitality industry encompasses all those places, institutions and companies that provide meals eaten away from home. This industry includes restaurants, schools, hospitals, cafeterias, catering operations, and many others, including ‘on-premises’ and ‘off-premises’ catering.
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
2. INTRODUCTION
Food processing industries occupy an important
position economically and generate large
volumes of mostly biodegradable wastes.
Wastes derived from food industries are
categorized into three groups:
(a) manufacturing losses,
(b) food products thrown away as municipal solid
waste (MSW),
(c) discarded wrappers and containers.
These groups may be further divided into liquid
and solid wastes. .
3. LIQUID WASTES FROM FOOD INDUSTRIES
Wastewater Treatment Systems for Food
Processing
Different sources contribute to the generation of
wastewater in food processing industries,
including
meat processing
dairy products
seafood and fish processing
fruits and vegetable processing
starch and gluten products
confectionery, sugar processing
alcoholic/nonalcoholic beverages
bean products.
4. WASTEWATER TREATMENT SYSTEMS FOR FOOD
PROCESSING
Wastewaters released from these industries
are turbid, with high concentrations of
bio- chemical oxygen demand(BOD)
Fats , oils and grease(FOG)
Suspended solids(SS)
usually nitrogen and phosphorus.
Hazardous chemical content is generally low.
5. WASTEWATER TREATMENT SYSTEMS FOR FOOD
PROCESSING
Other characteristics of food processing
wastewater are
(a) large seasonal variation
(b) large hourly variation and concentration in
daytime
(c) factories are often of small scale
(d) sometimes unbalanced ratio of BOD:N:P that
induces the bulking of sludge
(e) colored effluent
6. WASTEWATER TREATMENT SYSTEMS FOR FOOD
PROCESSING
wastewater can be grouped as high
concentration, medium concentration, and low
concentration.
High-concentration wastewater may sometimes
be concentrated further, treated, and recycled or
disposed as solid wastes.
Medium-concentration wastewater may be
treated on site or discharged into public sewers.
Low-concentration wastewater such as indirect
cooling water may be discharged without any
treatment.
7. WASTEWATER TREATMENT SYSTEMS FOR FOOD
PROCESSING
Developed countries import processed raw
materials or crude products for further refining
or applications.
The wastewater can be recycled after treatment,
usually through oxidation ponds or stabilization
ponds for irrigation on farms
biomass wastes may also be used as fuel for
factory operations.
Labor-intensive industries such as sea-food
processing also tend to shift to developing
countries where cheap labor is available.
8. SOLID WASTES FROM FOOD PROCESSING
Two groups of solid wastes are generated in
food industries.
One group is organic residual wastes such as
sludge from wastewater treatment and food
wastes or garbage accompanied with
consumption.
Another group is solid wastes such as vessels,
containers, and wrappers.
Among the wastes of this group, plastic wastes
should be noted in particular.
9. ORGANIC RESIDUAL WASTES
For organic food wastes, the options of feedstuff use,
composting, biogas then composting, and heat
recovery are adopted for treatment and recycling.
Feedstuff Use
Industrial wastes from food processing are still
recycled as feed or organic fertilizer to a fair extent
feeding
The rate of use is 77%.
Other than that, rice bran, wheat bran, and plant oil
residues and (best management practices) BMP, and
others are used for general feedstuff products
10. ORGANIC RESIDUAL WASTES
Composting and Biogas Production
Composting is a traditional, reliable method of
recycling food wastes.
This will be discussed later together with biogas
production.
Incineration with Energy Recovery
Utilization of biomass as it relates to CO2 reduction
against global warming has been focused on recently.
For this purpose, woody biomass is more suitable,
and organic wastes including various minerals may
not be appropriate for incineration.
11. VESSELS, CONTAINERS, AND WRAPPING
WASTES
Another type of waste relating to food
industries is the waste originating from
containers, vessels, bottles, and wrapping
materials.
These wastes occupy a large portion of
municipal solid waste (MSW).
Among these wastes, plastic wastes in
particular should be focused on from an
environmental standpoint.
12. VESSELS, CONTAINERS, AND WRAPPING
WASTES
Polyethylene terephtalate (PET) bottles are the most
suitable wastes for material recycling.
They can be recycled as polyester fiber products
through PET flake and to raw chemicals through
chemical recycling.
However, the amount of incinerated PET bottles has
still been increasing because the rate of consumption
continues to exceed the recycling effort.
Chemical recycling to obtain the monomer of dimethyl
terephtalate (DMT) has been conducted successfully
using recycled PET bottles collected by municipalities
13. VESSELS, CONTAINERS, AND WRAPPING
WASTES
Recently, other plastic wastes used for wrapping
and vessels have been recycled by means of
gasification, liquifaction to oil, or heat recovery
in the blast furnaces of steel industries
(substituting cokes) and cement kilns
(substituting coal).
However, there are complicated arguments as
to whether the direct incineration for heat
recovery is more environmentally friendly than
options through gas and oil
14. HAZARDOUS WASTES FROM FOOD PROCESSING
a) Hazardous wastes from food processing
b) Accidentally Contaminated Food Wastes
c) Incineration Ash of Food Wastes
15. a) HAZARDOUS WASTES FROM FOOD
PROCESSING
Emergency Planning and Community Right-to-Know
Act (EPCRA) in the United States and the Pollutant
Release and Transfer Register (PRTR) system was
also enacted in Japan describes the use of chemicals
in food processing
Food that has been accidentally contaminated by
pesticides, herbicides, or fumigants may also be
treated as hazardous waste.
Chlorine is frequently used for sanitary cleaning in
food processing at the end of daily operations.
Therefore chlorinated organic compounds should be
noted in the wastewater treatment plants of food
industries.
18. B) ACCIDENTALLY CONTAMINATED FOOD
WASTES
Food products contaminated with pathogenic
microbes or food poisoning sometimes result in
hazardous wastes.
Two recent examples discussed below include
the treatment of contaminated milk products and
the issues relating to the issues of (Bovine
Spongiform Encephalopathy) BSE
Contaminated Milk with Enterotoxin A
Treatment of Bone and Meat Powder
Suspicious of BSE
19. CONTAMINATED MILK WITH ENTEROTOXIN A
Contaminated Milk with Enterotoxin A In June 2000,
skim milk contaminated by Staphylococcus aureus
led to a huge outbreak of food poisoning in Japan.
The milk was contaminated in April because of an
electricity outage that lasted several hours in the
factory of Yukijirushi Co. Ltd.
Afterwards, contaminated milk products were widely
distributed and 14,780 persons exhibited food
poisoning symptoms
The milk products produced by the company were
removed from market displays, and most of them
were incinerated as hazardous wastes
20. TREATMENT OF BONE AND MEAT POWDER
SUSPICIOUS OF BSE
The Japanese government has prohibited the import
of bone powder from England since March 1996 and
also from EU countries since January 2001 to prevent
the introduction of Bovine Spongiform
Encephalopathy (BSE), known as “mad cow”
disease.
After three infected cows were reported in Japan,
bone and meat powder (BMP) rendered in domestic
bone-boiling factories has been prohibited as use as
feedstuff and also as fertilizer for a certain period.
Although BMP is a good fertilizer, especially for fruit
trees, consumers have avoided it because of the risk
of BSE.
21. C) INCINERATION ASH OF FOOD WASTES
Incineration is the most popular method of
disposing of combustible solid wastes in
Japan, especially for MSW from restaurants,
hotels, and supermarkets.
For a long time incineration was perceived as
a progressive method and the percentage of
incineration of MSW was near 80%.
22. RECENT TECHNOLOGIES ON FOOD WASTES
TREATMENT
Waste Management in Fermentation
Industries
Agro-Industries in Tropical Countries
UASB and EGSB Treatment Systems
Zero-Emission in Beer Breweries
Recycling of Garbage
23. WASTE MANAGEMENT IN FERMENTATION
INDUSTRIES
Fermentation industries cover a wide range of
food processing from the traditional industries of
Breweries
soy source
Pickles
Yeast
Alcohol
amino acids
nucleic acids
Antibiotics
Enzyme
24. WASTE MANAGEMENT IN FERMENTATION
INDUSTRIES
Usually, the harvest rate of these products is not high
except for traditional fermentation, which typically has
a large pollutant load.
However, the possibility of resources recovery is also
high because hazardous chemicals are rarely used.
The wastewater comes from
(a) the mother liquid after harvesting the products,
(b) cleaning water of cells or reactors,
(c) condensates from the evaporator,
(d) spent eluting solution in purifying processes
(e) ammonium sulfate, used in salt crystallization of
enzymes, and others.
26. ALCOHOL MOLASSES
Alcohol Molasses and sweet potatoes are
used as the raw materials for alcohol
fermentation. In Japan, to improve
wastewater quality,
the trend of importing crude alcohol and
refining it increased in the 1970s.
Here the case of alcohol production using
sugar cane molasses as raw material is
introduced.
It is also replaced for example by acetic acid.
27. NUCLEOTIDES
Through hydrolysis of RNA, nucleotides such as
inosinic acid and guanylic acid are formed and used
for seasonings.
Ribo-nucleotides are produced by the combination of
extraction fermentation, and chemical synthesis.
During fermentation, yeast capable of accumulating
RNA is cultured and forms ribonucleotides through
enzymatic hydrolysis of extracted RNA from the yeast
The spent cell of the yeast is utilized for feedstuff and
the concentrated part of the wastewater from the
purifying process is used as liquid fertilizer after
further concentration
28. MONO-SODIUM GLUTAMATE
Mono-sodium glutamate (MSG) is a product
that originates from Japan, and is produced
mostly by fermentation.
Glucose, acetic acid, or molasses are used
as the raw material for the source of carbon
while ammonia and urea may be used as the
source of nitrogen
30. BREAD YEAST
Bread yeast is still produced by fermentation
using molasses
this process includes cultivation, separation,
pressurized filtration, and the addition of baking
powder.
Wastewater derives mainly from centrifugal
supernatant and the cell-washing process
The fraction of high concentration was further
concentrated and dried to make organic
fertilizer.
31. AGRO-INDUSTRIES IN TROPICAL COUNTRIES
Cassava is a key food product in many tropical
countries.
In 1997, 165 million tons were produced
worldwide for food and feed. Cassava chips,
pellet, and starch are major exports for Thailand
Solid waste from the extraction process of
cassava is known as cassava pulp
Pulp is sun dried to reduce the moisture content
and used as filler in animal feed.
32. AGRO-INDUSTRIES IN TROPICAL COUNTRIES
Environmental problems from the solid waste
occur only if the storage of pulp is badly
managed and it becomes exposed to rain.
Utilization of pulp as a substrate for industrial
fermentation has been investigated, but to
date there has been no success.
An attempt to extract the starch from the pulp
by means of enzyme hydrolysis has been
reported
33. UASB AND EGSB TREATMENT SYSTEMS
Anaerobic treatment, especially thermophilic
treatment, offers an attractive alternative for the
treatment of high-strength, hot wastewater.
The thermophilic process, compared to the
mesophilic anaerobic process, has the
advantages of increased loading rate and the
elimination of cooling before treatment.
Furthermore, the heat content of the wastewater
would be available for post-treatment
34. ZERO-EMISSION IN BEER BREWERIES
Waste recycling systems in beer breweries are
very complete. Kirin Beer Co. Ltd. has achieved
zero-emission for its industrial wastes since
1998
Wastewater is treated by a UASB reactor and
activated sludge method in 10 out of 12
factories in this company. In fact, 18,860x103
m3 of wastewater generate 4800 tons of
methane gas from UASB reactors,
corresponding to 5200 kL of oil.
The biogas is used for the fuel of boiler and
cogeneration systems
36. COMPOSTING
Composting has long been a traditional
technology, but new composting technologies
have also been developed.
Generally there are mainly two types of
technology, both dependent on using
microorganisms.
One type uses a thermophilic bacillus, which is
effective in enhancing the initial decomposing
phase
Another type of composting uses mixed culture
mainly constituted by lactic acid bacteria(EM)
under aerobic condition
37. COMPOSITING
A combination of both types of composting
has also been tested.
In one case, relatively fresh fish refuse was
preheated at 80ºC for several hours with the
addition of a thermophilic bacillus, and then
EM was added.
In this case EM was expected to work after
packaging in plastic bags.
This product may be used as chicken feed.
38. BIOGAS PRODUCTION
This system also seems feasible, especially since the
capacities of night soil treatment plants have become
excessive
accompanied by the spread of publicly owned
sewerage systems.
Therefore a part of these night soil plants have been
reformed to treat night soil, sludge from septic tanks,
and garbage together
The energy efficiency of the biogas system is
estimated to be better than that of an incineration
system.
If the heat value of garbage becomes higher, then
incineration with power generation becomes
39. CONCLUSION
As a main principle, the self-supply of food
should be a goal for all countries.
The local unbalance between food production
and consumption makes food wastes hazardous
and induces eutrophication of water bodies,
nitrate pollution of groundwater, and ruins
farmland soil because of limited recycling of
minerals.
Therefore, the free trade of primary products
should be re- examined in light of environmental
issues.
40. CONCLUSION
Generally, food processing does not generate
chemical hazards.
However, attention should be given to chlorine
used for cleaning and sanitation leading to
chlorinated byproducts in wastewater.
If contaminated by poisonous materials or
pathogens, food may change to hazardous
wastes.
Treatment of BMP by cement kiln is a typical
example of this.
41. CONCLUSION
As previously discussed, incineration of food
wastes together with other miscellaneous
wastes is not a suitable solution because of
the generation of hazardous ash containing
DXNs and heavy metals
doing so also threatens food recycling efforts.
A recommended option would be
composting followed by the combination of
biogas production and composting of the
sludge.
42. CONCLUSION
Anaerobic treatment systems lost their
popularity in wastewater treatment field for
failing to meet strict environmental criteria.
Recently, however, these systems have
regained attention because of their ability to
save energy and also reflecting the
development of UASB or EGSB technology.
However, zero emission should also cover
all products, including containers and
wrappers.