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PROCEDURES FOR CLEANING THE WASTE WATER FROM SOME IMPORTANT BRANCHES OF THE FOOD INDUSTRY
Abstract
The waste water from the food industry consist of waters of transport and washing of the raw material, technological waters, the condensation or water cooling system, waters resulting from washing and disinfecting rooms of manufacture, machinery and packaging, waters of sanitary facilities. These contain significant quantities of solid residues, represented by the scrap of raw materials, discarded products, unusable tailings from products, etc. The waste waters from the food industry is characterized by a high content of mineral and organic decomposabile matter (oxygen), suspensions, microbial germs, including pathogenic germs. Their reintroduction into natural circuit of the receiver determines the contamination of water basin. The pollution of waste water from the food industry may be of mineral, organic or microbiological origin. In order to conform to the conditions of discharge imposed, waste water from the food industry should be subject to the treatment process. The main effect on receiving waters consists in the contamination with organic matter readily degradable, which causes reduction in dissolved oxygen content of water. The richness of water with feed materials, introduced in the form of mineral, or as a result of the decomposition of organic matter, determine an indirect form of pollution - eutrophication. Cleaning the waste water from the food industry represents all the processes by which the impurities content of mineral nature, organic matter, chemical and biological is reduced below the limit tolerated by the receiver.
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References10
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*** Government Decision 352/2005 - Annex 3. Decree on the establishment of loading of the pollutants of industrial and municipal waste water into natural receivers, NTPA-001/2005.
*** International Organization for Standardization. "13.060: Waterquality". Retrieved 29 February 2008.
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