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Title: STUDY ON PARAMETERS OF USED WATER IN A CHEESE-PROCESSING FACTORY
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STUDY ON PARAMETERS OF USED WATER IN A CHEESE-PROCESSING FACTORY
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1314-2704
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English
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17
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51
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In food industry water is used as a raw material, as a solvent for substances with different density when washing products and equipment, as transport water or merely cooling water.Quality monitoring of the hygienic drinking water and the waste water discharged is one of the conditions requested for all producing, processing, storing, keeping, shipping and marketing product supply units. The increase in acquisition, application and development of knowledge, advanced services and techniques in the fields of environmental protection, population?s health, and information technology is influenced by research and multidisciplinary developing skills in order to improve technological performances required by the implementation of national and European normative and regulations on the control of environmental pollution (water pollution) . Waste water indicators are determined by standardized analysis methods, using traditional predominantly hand-working techniques and equipment such as colorimeters, pH-meters, conduct- meters, together with standardized analysis methods adapted to
The research undertaken within the framework of this work has followed the following main objectives: - to identify the sources of drinkable water supply of units in food industry; - to study the technological consumption water - to determine quality parameters of drinking water used in food industry - to monitor the quality of waste water from food industry units by determining the quality indicators The main purpose of the research consists in monitoring the quality of hygienic drinking water and waste water in a food industry plant located in the village of Gramesti Suceava County, in order to obtain information on water quality, efficient treatment technologies. This information will serve as a basis to make a plan of measures in order to improve the monitoring of water quality in food industry. Following the results obtained drinking water samples were corrected from the point of view of quality accordingly to the acts in force. The results have also highlighted significant differences concerning the characteristics of drinking water and waste water monitored depending on the source of water supply and the type of technological process. Chemical oxygen demand, biochemical oxygen, pH, total nitrogen and phosphorus are the parameters of qualitative indicators with significant differences from the point of view of statistics for waste water. |
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conference
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17th International Multidisciplinary Scientific GeoConference SGEM 2017
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17th International Multidisciplinary Scientific GeoConference SGEM 2017, 29 June - 5 July, 2017
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Proceedings Paper
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STEF92 Technology
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International Multidisciplinary Scientific GeoConference-SGEM
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Bulgarian Acad Sci; Acad Sci Czech Republ; Latvian Acad Sci; Polish Acad Sci; Russian Acad Sci; Serbian Acad Sci & Arts; Slovak Acad Sci; Natl Acad Sci Ukraine; Natl Acad Sci Armenia; Sci Council Japan; World Acad Sci; European Acad Sci, Arts & Letters; Ac
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921-928
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29 June - 5 July, 2017
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website
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cdrom
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4003
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quality; food industry; parameters; water
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