Integrierte Vermeidung und Verminderung der Umweltverschmutzung

Chapter 3
3.3.1.2.2 Salami and sausage production
The main environmental factors relating to sausage manufacture concern the smoking and
cooling processes. Wood smoke contains many compounds, which are of concern from a health
point of view. They are, e.g. PAH, phenols, nitrite and N-nitroso compounds plus CO. Effective
ventilation and exhaust is, therefore, necessary for kilns and rooms.
The smoke can produce odour problems in the surroundings. The odour strength in the
emissions from a smoking kiln depends on the smoking process and the ventilation and drying
conditions. Typical odour strength in untreated air is 5000 – 20000 OU/m 3 . A wet scrubber for
cleaning the emissions from a smoking kiln will typically have an efficiency of 50 – 70 %,
measured in OU/m 3 .
A carbon content of 1000 ppm has been measured in the exhaust from a modern warm smoking
and cooking unit. After thermal oxidation at 815 °C and cooling to 26 °C, 5 ppm carbon was
measured.
In a Norwegian investigation, the following levels for pollution from smoking were given per
tonne of product: 0.3 kg CO, 0.15 kg inorganic particles, and 0.2 kg TOC. Furthermore, when
examining a cooking/smoking cabinet, the following emissions were found after thermal
oxidiation of the smoke gases: 7 mg TOC/m 3 or 0.2 mg TOC/t of sausages. The gas did not
contain CO.
Soot and tar compounds are deposited in the kilns and on smoking sticks and frames. This must
be removed and this is often carried out with powerful alkaline detergents. Waste water from the
smoking department can, therefore, contain a large number of chemical compounds.
Only very limited information is available about the use of resources and pollution from the
manufacturing of salami and Vienna sausages. One reason is that a meat processing installation
or a slaughterhouse may have many other activities than those mentioned here and that the
companies do not have sufficient separation of the figures for consumption or emission levels
for each product line. Table 3.12 shows reported specific consumption of water and energy, and
emissions of waste water in salami and sausage production.
Product Unit* Salami Salami Various Various sausages
Country DK DK SE NO
Water m
Electricity
Heat
Recuperation
Total energy
BOD
N
P
3 /t 7.5 5.3 7.7
10
kWh/t unknown 1000 750 1300
kWh/t 1240 900 1000 450
kWh/t unknown 230 250 unknown
kWh/t unknown 2130 2000 1750
kg/t
4.7 15 8 – 10
g/t
300
g/t
140
* t refers to tonnes of finished product
Table 3.12: Specific consumption of water and energy and emissions of waste water in salami and
sausage production
[41, Nordic Council of Ministers, 2001]
Table 3.13 summarises consumption and emission levels expressed per tonne of finished
product reported for the Italian meat industry for preserved meat products manufacturing.
152 January 2006 RHC/EIPPCB/FDM_BREF_FINAL