298 94 307/02 Untersuchungen zum Stand der Umsetzung des ...
298 94 307/02 Untersuchungen zum Stand der Umsetzung des ... 298 94 307/02 Untersuchungen zum Stand der Umsetzung des ...
1.3.3 The cost of consumption and emissions 1.4 Key environmental issues 1.4.1 Slaughterhouses 1.4.1.1 Air 1.4.1.2 Water 1.4.1.3 Soil 1.4.1.4 Energy 1.4.1.5 Odour 1.4.1.6 Noise and vibration 1.4.1.7 Site Restoration 1.4.2 Animal by-products 1.4.2.1 Air 1.4.2.2 Water In the meat meal industry, one differentiates between - Process water - Operation and domestic wastewater part-streams - Cooling water - Rainfall water. Teil 3 Seite 1-13 The process water plus operation and domestic wastewater part-streams make up the entire wastewater. Cooling water and rainfall water are disposed of in the separation sys- tem. Origin and specific amount of the process water, as well as the single wastewater part-streams are discussed in Chapter 3.2. The amount of process water is based on the natural water contents of the raw material and cannot be influenced. Only the spray water can to a low degree be influenced. Experience shows that in larger plants the specific consumption related to the amount of raw material is lower.
Teil 3 Seite 1-14 The amount of steam used for the production of blood meal is approx. 150 kg/t; it does not contribute considerably to the blood-water amount or the exhaust vapours from the drying process. The cleaning water from the unclean side must be fed into a unit for thermal disinfection and there kept hot at a temperature of 100°C for at least 30 minutes, or be treated to- gether with the raw material. The latter option, however, refers only to the process water from raw material moulds and the rinsing off of animal matter. The thermal treatment is as a rule done discontinuously. This means that the wastewater part-stream is led into a closed container via an equalisation tank or via a sufficiently large pumping swamp. The heating is done in this container. Thus, the wastewater part-stream occurs flood-like at a high temperature. The cooling is done directly by adding fresh water or indirectly. The discharge temperature should not exceed 30 °C. Prior to the treatment in the thermal stage, frequently the solids are separated by sedi- mentation tanks, sieves, fat separators with sludge catcher, or by floatation plants. Through these implements, this wastewater part-stream can considerably be unloaded, because solids are retained and because the reload from solid substances in the thermal treatment is prevented. 1.4.2.3 Soil 1.4.2.4 Energy The main bulk of energy in the meat meal production is consumed in the production step „drying“. There, about 2/3 of the entire energy demand of a plant are consumed. 1.4.2.5 Odour The raw material of the meat meal industry is increasingly subjected to biological decay due to heat influx (also depending on the seasonal) and through longer storage periods. This decay leads to the production of extremely odorous degradation products. The major ones of these are: • Hydrogen sulphide • Ammonia • Aldehydes • Lower fatty acids • Merkaptanes and sulphides Together, they increase the odour intensity. Odour units (GE) of 80.000-800.000 GE/kg of raw material can occur. The average value is given as 250.000 GE/kg of raw material. Odour emissions occur during
- Seite 155 und 156: Teil 2 Seite 7-84 Bei großen Tiere
- Seite 157 und 158: Teil 2 Seite 7-86 Element dar. Die
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- Seite 161 und 162: Teil 2 Seite 7-90 BVT-Werte auf Gru
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- Seite 167 und 168: Teil 2 Seite 7-96 Für die wesentli
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- Seite 171 und 172: Teil 2 Seite 7-100 niedrige wie ang
- Seite 173 und 174: Teil 2 Seite 7-102 Die TAG legte al
- Seite 175 und 176: Teil 2 Seite 7-104 der energetische
- Seite 177 und 178: Teil 2 Seite 8-106 1 Die Minimierun
- Seite 179 und 180: VDI Richtl. 2596 Emissionsminderung
- Seite 181 und 182: Teil 3: Zusammenstellung der durch
- Seite 183 und 184: Teil 3 Seite II List of Contents ==
- Seite 185 und 186: Teil 3 Seite IV 4.1.2 Slaughter ...
- Seite 187 und 188: Teil 3 Seite VI 7.1.1 Rendering ...
- Seite 189 und 190: Teil 3 Seite VIII 8.2.3.3 Separate
- Seite 191 und 192: Index of Tables Teil 3 Seite X Tabl
- Seite 193 und 194: Teil 3 Seite XII Best Available Tec
- Seite 195 und 196: Teil 3 Seite 1-2 Animal Food Slaugh
- Seite 197 und 198: Teil 3 Seite 1-4 The following diag
- Seite 199 und 200: Teil 3 Seite 1-6 Table 1-2: Geograp
- Seite 201 und 202: Schleswig-Holstein Niedersachsen No
- Seite 203 und 204: Teil 3 Seite 1-10 ceutical or techn
- Seite 205: Teil 3 Seite 1-12 Table 1-8: Compan
- Seite 209 und 210: Teil 3 Seite 2-1 2 PROCESSES AND TE
- Seite 211 und 212: 2.1.1.1 Lairage Teil 3 Seite 2-3 As
- Seite 213 und 214: Teil 3 Seite 2-5 the rumen is spin-
- Seite 215 und 216: 2.1.2.1 Delivery of birds 2.1.2.2 S
- Seite 217 und 218: Teil 3 Seite 2-9 Figure 2-3: Presen
- Seite 219 und 220: - Rinsing of the carcasses and carc
- Seite 221 und 222: Teil 3 Seite 3-4 the currently usua
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- Seite 225 und 226: 3.1.3.4 Plucking 3.1.3.5 Eviscerati
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- Seite 229 und 230: Teil 3 Seite 4-2 - Re- use of salt
- Seite 231 und 232: [to be completed] Main achieved env
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- Seite 235 und 236: Teil 3 Seite 4-8 heat exchangers, p
- Seite 237 und 238: Teil 3 Seite 4-10 The situation wit
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- Seite 241 und 242: Teil 3 Seite 4-14 Additional heat e
- Seite 243 und 244: Weight loss after 24 hours Temperat
- Seite 245 und 246: 4.2.5 Evisceration Reference to act
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- Seite 249 und 250: 4.5.1 Mechanical treatment 4.5.1.1
- Seite 251 und 252: Teil 3 Seite 4-24 Both in terms of
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- Seite 255 und 256: Teil 3 Seite 4-28 Brögbern animal
Teil 3 Seite 1-14<br />
The amount of steam used for the production of blood meal is approx. 150 kg/t; it does<br />
not contribute consi<strong>der</strong>ably to the blood-water amount or the exhaust vapours from the<br />
drying process.<br />
The cleaning water from the unclean side must be fed into a unit for thermal disinfection<br />
and there kept hot at a temperature of 100°C for at least 30 minutes, or be treated to-<br />
gether with the raw material. The latter option, however, refers only to the process water<br />
from raw material moulds and the rinsing off of animal matter.<br />
The thermal treatment is as a rule done discontinuously. This means that the wastewater<br />
part-stream is led into a closed container via an equalisation tank or via a sufficiently large<br />
pumping swamp. The heating is done in this container. Thus, the wastewater part-stream<br />
occurs flood-like at a high temperature. The cooling is done directly by adding fresh water<br />
or indirectly. The discharge temperature should not exceed 30 °C.<br />
Prior to the treatment in the thermal stage, frequently the solids are separated by sedi-<br />
mentation tanks, sieves, fat separators with sludge catcher, or by floatation plants.<br />
Through these implements, this wastewater part-stream can consi<strong>der</strong>ably be unloaded,<br />
because solids are retained and because the reload from solid substances in the thermal<br />
treatment is prevented.<br />
1.4.2.3 Soil<br />
1.4.2.4 Energy<br />
The main bulk of energy in the meat meal production is consumed in the production step<br />
„drying“. There, about 2/3 of the entire energy demand of a plant are consumed.<br />
1.4.2.5 Odour<br />
The raw material of the meat meal industry is increasingly subjected to biological decay<br />
due to heat influx (also depending on the seasonal) and through longer storage periods.<br />
This decay leads to the production of extremely odorous degradation products. The major<br />
ones of these are:<br />
• Hydrogen sulphide<br />
• Ammonia<br />
• Aldehy<strong>des</strong><br />
• Lower fatty acids<br />
• Merkaptanes and sulphi<strong>des</strong><br />
Together, they increase the odour intensity. Odour units (GE) of 80.000-800.000 GE/kg<br />
of raw material can occur. The average value is given as 250.000 GE/kg of raw material.<br />
Odour emissions occur during