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Assessing Food and Beverage Industry Wastewater Generation, Sanitation Impacts and Treatment Options

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Abstract:

Generation of wastewater in the food and beverage industries is of more importance due to rising sewer and surcharge costs for disposal, increased pressure to reduce loads to public owned treatment works (POTW's), and industry cost reduction programs. Other factors including combined sewer overflows, stormwater regulations, and desire for recycling are drivers to evaluate "wastewater". This presentation will examine real-life procedures and considerations for evaluating the generation of the wastewater from the plant overall and from specific production processes. These include line generation, CIP systems, plant cleanup, cooling towers, inedibles, and similar production and sanitation processes. Sanitation is as important as production rates because it affects quality and brand value. It also can result in significant impacts on water use and wastewater generation in food and beverage facilities, along with the associated costs for treatment and disposal. The goal of this presentation is to provide practical, real-life methods to minimize the production of waste, maximize the effectiveness of sanitation processes, and minimize costs in food and beverage facilities. The presentation will:

• Identify how plant operations, engineering, and maintenance personnel can assess their facilities' cleaning procedures and sanitation methods to and reduce wastewater treatment and disposal requirements.

• Examine approaches that plant personnel can implement for identifying, locating, sampling, and verifying excess water use, as well as generation of excess wastewater and inedible wastes.

•Discuss sanitation procedures, relative water/wastewater volumes, and generation of solids, oils and grease, organic loads, pH, toxicity, surfactants, and other waste characteristics in food production facilities.

• Identify wastewater treatment processes commonly utilized for treatment of F&B wastewater, how these apply and review photos of operating systems.

In addition, the presenter will draw from his more than 32 years of experience in food industry plants to present information and photos of actual case history conditions, as well as before-andafter scenarios, including the strategies and modifications that have proved successful.

Keywords: BEVERAGE; BOD; COD; CONCENTRATIONS; DAF; FOG; FOOD; INDUSTRY; PH; SANITATION; TREATMENT; TSS; WASTEWATER

Document Type: Research Article

DOI: https://doi.org/10.2175/193864707787781610

Publication date: 2007-10-01

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