104
B. R. Baker et al.
Fig. 7.1 The waste hierarchy
7.2.2 Seafood Processing Industries
Seafood processing industries produce large quantities of organic waste, which
remained in the generated wastewater. Residual of waste includes food remnants
from houses and commercial establishments such as restaurants, and cafes. The total
generations of food wastewater in terms of quantities are approximately half, with
the other half coming from municipal solid waste streams. The BOD of the food
processing industries wastewater depends on the type of industry and raw materials
used US EPA, (2005). The dairy industry produces wastewater with BOD ranging
from approximately 1000 mg/L (milk or cheese plant wastewater) to 35,000 mg/L
(whey wastewater). The meat industry wastewater had a BOD ranging from 400 to
11,000 mg/L. The seafood, edible oil, confectionary food and brewery processing
industries similarly produce a few hundred to thousand mg/L range of BOD. Such
types of wastewater are usually entering a common stream with municipal wastewater. However, in most cases, food caste processors enquired extra charges due to
high level of BOD over than sewage wastewater.
According to Afonso and Borquez (2002), food processing wastewater contains
substances such as carbohydrates, fats, oils and proteins. The release of the wastewater from food industries to the environment without proper treatment might incur
negative effects on the environment. Proteins as a source of carbon in the wastewater
are precious resource for energy production. The use of biological methods such as
biofringe and anaerobic digestion have been investigated for treatment of wastewater from seafood processing industry. Biofringe and anaerobic digestion are suitable
options for a very high BOD level, and not for wastewater with lower BOD level.
B. R. Baker et al.
Fig. 7.1 The waste hierarchy
7.2.2 Seafood Processing Industries
Seafood processing industries produce large quantities of organic waste, which
remained in the generated wastewater. Residual of waste includes food remnants
from houses and commercial establishments such as restaurants, and cafes. The total
generations of food wastewater in terms of quantities are approximately half, with
the other half coming from municipal solid waste streams. The BOD of the food
processing industries wastewater depends on the type of industry and raw materials
used US EPA, (2005). The dairy industry produces wastewater with BOD ranging
from approximately 1000 mg/L (milk or cheese plant wastewater) to 35,000 mg/L
(whey wastewater). The meat industry wastewater had a BOD ranging from 400 to
11,000 mg/L. The seafood, edible oil, confectionary food and brewery processing
industries similarly produce a few hundred to thousand mg/L range of BOD. Such
types of wastewater are usually entering a common stream with municipal wastewater. However, in most cases, food caste processors enquired extra charges due to
high level of BOD over than sewage wastewater.
According to Afonso and Borquez (2002), food processing wastewater contains
substances such as carbohydrates, fats, oils and proteins. The release of the wastewater from food industries to the environment without proper treatment might incur
negative effects on the environment. Proteins as a source of carbon in the wastewater
are precious resource for energy production. The use of biological methods such as
biofringe and anaerobic digestion have been investigated for treatment of wastewater from seafood processing industry. Biofringe and anaerobic digestion are suitable
options for a very high BOD level, and not for wastewater with lower BOD level.