Integrierte Vermeidung und Verminderung der Umweltverschmutzung

Chapter 3
3.2.36.2 Air emissions
Steam/water vapour may be discharged to the air. Depending on the raw material being
blanched, the exhaust air may contain low levels of VOCs, which may generate a low level of
odour.
3.2.36.3 Solid output
Some solid organic material may accumulate in the bottom of the blanchers. This needs to be
removed periodically.
3.2.36.4 Energy
Energy is used for heating the blanching water.
3.2.37 Cooking and boiling (E.3)
3.2.37.1 Water
Waste water is generated during processing and cleaning and contains product residues. The
waste water produced also contains dissolved organic material, SS, FOG, dissolved solids and
possibly nitrate, nitrite, ammonia and phosphate.
3.2.37.2 Air emissions
Emissions to air include odour and VOCs.
3.2.37.3 Solid output
Solid output containing organic material and FOG may result from the cleaning of cooking
equipment.
3.2.37.4 Energy
Cooking and boiling uses energy to provide heat, e.g. for steam production.
3.2.38 Baking (E.4)
3.2.38.1 Water
Waste water is produced which contains soluble organic material, SS and FOG.
3.2.38.2 Air emissions
During baking, VOCs, odour and CO2 are emitted to the air together with water vapour. An
example bakery with a production capacity of 340 tonnes per day has an air emission from the
ovens containing ethanol, at a concentration of approximately 1 g/Nm 3 . The proposed UK
environmental benchmark for the annual average release of ethanol is 0.0192 g/Nm 3 and the
hourly mean benchmark is 0.576 g/Nm 3 [102, UK, 2002].
3.2.38.3 Solid output
Solid output is produced which contains organic material. Some residues may result from dry
cleaning.
138 January 2006 RHC/EIPPCB/FDM_BREF_FINAL