12-12-2012, 06:22 PM
POLLUTION FROM FOOD PROCESSING FACTORIES AND
ENVIRONMENTAL PROTECTION
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The food industry is now facing increasing pressure to ensure that their company's activities
are environmentally sensitive, but there is also increased internal pressure to maintain or
increase profitability in the face of fierce competition. The food-processing industry has
special concerns about the health and safety of the consumer.
Key resources used by the food-processing industry include the water, raw materials and
energy. Traditionally, the food-processing industry has been a large water user. Water is used
as an ingredient, an initial and intermediate cleaning source, an efficient transportation
conveyor of raw materials, and the principal agent used in sanitizing plant machinery and
areas. Although water use will always be a part of the food-processing industry, it has become
the principal target for pollution prevention, source reduction practices.
The key environmental issues for the food industry include the following:
Wastewater. Primary issues of concern are biochemical oxygen demand (BOD); total
suspended solids (TSS); excessive nutrient loading, namely nitrogen and phosphorus
compounds; pathogenic organisms, which are a result of animal processing; and residual
chlorine and pesticide levels.
Solid Waste. Primary issues of concern include both organic and packaging waste. Organic
waste, that is, the rinds, seeds, skin, and bones from raw materials, results from processing
operations. Inorganic wastes typically include excessive packaging items that are, plastic,
glass, and metal. Organic wastes are finding ever-increasing markets for resale, and
companies are slowly switching to more biodegradable and recyclable products for
packaging. Excessive packaging has been reduced and recyclable products such as aluminum,
glass, and high-density polyethylene (HDPE) are being used where applicable.
The food processing factories should follow the major technological innovations in the
industry, including those in clean technologies and processes. Clean technologies include:
A. Advanced Wastewater Treatment Practices. Use of wastewater technologies
beyond conventional secondary treatment.
B. Improved Packaging. Use of less excessive and more environmentally friendly
packaging products.
C. Improved Sensors and Process Control. Use of advanced techniques to control
specific portions of the manufacturing process to reduce wastes and increase
productivity.
D. Food Irradiation. Use of radiation to kill pathogenic microorganisms.
E. Water and Wastewater Reduction (Closed Loop/Zero Emission Systems).
Reduction or total elimination of effluent from the manufacturing process
POLLUTION FROM FOOD PROCESSING
Food processing can be divided into four major sectors including fruit and vegetables;
meat, poultry, and seafood; beverage and bottling; and dairy operations. All of these sectors
consume huge amount of water for processing food. A considerable part of these waters are
potential wastewaters to be treated for safe disposal to the environment. Table 1 shows
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typical rates of water use for various food-processing sectors. An abundant and inexpensive
source of water is a requirement for success in the food-processing industry. This coincides
with the same need for water resources in agricultural farmland activities.