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Food and Beverage-Some benchmarks and typical problems found in this industry Many Food Plants, depending upon the types have significant side streams that can be isolated at the point of source and used elsewhere as a by-product or co-product. For example, Beer companies have sent waste beer to make ethanol for fuel for engines. Some food processors send waste food that is low-grade quality to other companies that manufacture animal feed products.
Additional information on the Food and Beverage Industry:Links http://www.foodandbeverage-network.com/ Costs of managing food processing wastes depend heavily on the size and complexity of the operation. Common waste treatment practices include land disposal, anaerobic ponds, aerobic ponds, activated sludge, clarifiers and filtration. Below are some benchmarks: Approximately 90% of a dairy’s wastewater load is milk. Wastewater volume of "soft drink processes" is lower than in other food-processing sectors, but fermentation processes are higher in BOD and overall wastewater volume compared to other food-processing sectors. Meat, poultry, and seafood facilities offer a more difficult waste stream to treat. The killing and rendering processes create blood byproducts and waste streams, which are extremely high in BOD.
The primary avenue for removal of solid waste has been its use
in animal feed, cosmetics, and fertilizers. These solid wastes are high in
protein and nitrogen content. They are excellent sources for recycled fish feed
and pet food. Skeleton remains from meat processing are converted into bonemeal,
which is an excellent source of phosphorus for fertilizers. FOG waste (typically
from industrial fisheries) is used as a base raw material in the cosmetics
industry.
Solutions: Many times food and beverage plants have Odor control problems. Did you know that by using biological products as a pretreatment to a P.O.T.W. you can sometimes reduce your surcharge by 50-75% ?
Grease, oils, chocolate, food can cause problems in the wastewater treatment plant Photo on the right is from a chocolate factory. Luckily this was kept out of the biological system. The photo on the above right is grease floating on a clarifier.
DAF's of skimming tanks need to be adjusted to handle the solids loading and to capture the grease and oils
Screens can be used to prevent solids from entering the treatment plant Peanuts at a chocolate factory
Tanks onsite can be retrofitted or brought in and can be used to pre-treat influent prior to being discharged to a local P.O.T.W. and significantly lower the surcharges that are incurred due to high BOD and TSS fluctuations that often exist at a food and beverage plant. We have worked with a number of plants that used onsite treatment, or small package plants to pretreat their influent and saved 1/2 to one million dollars a year in savings, not to mention headaches and upsets to the local POTW.
Make sure that if you use a DAF or API, that you optimize all the variables, the skimmer speed and rotation, the oxygen, the flights, the chemicals used, etc.
Here is a combination RBC with trickling filter media used at a juice
factory. Bioaugmentation with addition of micronutrients helped this plant lower
their su Did you know most biosolids can be land applied and have significant nutrient value. This can reduce the cost on N and P to the farmer by 30-50% depending upon the value's measured in the cake solids and the crop nutrient requirements. Boiler and Cooling Tower Blowdown Cooling Tower Microscopic analyses Egg farms can have large amounts of Hens. This
farm has approximately 2.2 million layers. Each hen produces an egg in
approximately every 26 hours depending on the age of the chicken.
Obviously some of the eggs will get broken. Rather than piling up the eggshells
in the fields and using for land application- there is a significant value in
using them elsewhere i Some areas for beneficial reuse at an egg farm- Albumen ( or Egg whites) Eggshells in winemaking Many additives come into play during
clarification in winemaking. Wine will clarify itself, given enough time, but
most wines need a little assistance, and there are certain problems that
additives can cure or prevent. The process is called fining, or clarification.
It consists of adding a particular agent that will help unwanted solids settle
out of the wine. Some methods are new and very high-tech. Others are about as
old as wine itself. All the work is done not by chemical reaction with the wine,
but by attracting and binding with various solids. Most are benign, all are
harmless, and a few are somewhat surprising. Since obviously the end product is
a consumable by humans, the clarification aid must be safe for human
consumption, contain no chemicals that will interfere with the taste of the wine
and Crushed eggshells can help remove unwanted color and bitterness without affecting taste. Typical dosing for home wine growers is to use 2 or 3 eggshells per gallon of wine to be clarified. Industrial wine making obviously will have different application rates and usage. Eggshells are also used for land application along with nettles in some wineries among the vines as a poil supplement. Eggshells are also used in some "green" mineral supplements or vitamin supplements found in health stores. One brand uses only high-quality, safe, purity-tested pharmaceutical-grade calcium from calcium lactate, gluconate, and egg shell (calcium carbonate). This company is just one where they use natural eggshells to provide calcium. Troubleshooting Lagoon Systems Oh No, all my nitrifiers are Dead Troubleshooting Lagoon Systems Grease impact on Municipalities Additional Links: Wastewater Lift stations- Training
Bacteria for Wastewater Treatment Microbial Products for Bioaugmentation and Bioengineering Biological Products for use in Wastewater Applications for Bioengineering and Bioaugmentation Biological Products, Descriptions, Usage and Applications Bacteria products for the Food and Beverage Industry
Information Request Form
Copyright ©2003 Environmental Leverage Inc. All rights reserved. ** This page will periodically be changed and updated with new industry benchmarks |
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Many food plants do not have
waste treatment plants or final effluent discharges and instead discharge directly to a POTW.
They usually have some type of pretreatment and then discharge to a local
P.O.T.W. Unfortunately, they can sometimes have high connection fees, in
addition to surcharges for going over on BOD and TSS. Publicly owned
treatment works (POTW) that receive food-processing wastewater with BOD5
values greater than 250 to 300 mg/L typically will add an additional surcharge
for treatment. Small changes to the process or additions of small levels of
certain chemicals or bacterial products
can lower the BOD/COD and TSS created and significantly lower these surcharges.
Check out our 
Many
beverage plants that produce juices or tea product a low pH effluent. Increasing
the pH prior to the aeration basins or pretreatment area can significantly
increase the biological activity of the bacteria for just a small cost. See "How
Critical are the Crital 5 plus one"
Vegetable food processing plant
Watch
what color the foam is on your aeration tank if you have one. A change from
brown, to light brown to a crisp white foam can indicate a recent surge in BOD
loading and can significantly impact your treatment process. Change your wasting
rates or RAS or adjust with the use of 
rcharges
to the local POTW by 30-50%.
f
captured early in the process, sterilized and then sold off as a byproduct. 
