Integrierte Vermeidung und Verminderung der Umweltverschmutzung

LIQUID WASTE
IN
VOLUME/WEIGHT
5 m 3 /t
1.4 m 3 /t
1m 3 /t
1 - 3 m 3 /t
0.2 - 1 m 3 /t
0.2 - 0.5 m 3 /t
POLLUTING
LOAD
COMPOSITION
*Blood
*COD: 1000 - 7000 mg/l
*High Cl
*COD:1000-5000mg/l
*BOD=3.4 - 45.5 Kg/t
*SS=2 - 24.5 Kg/t
*COD: 2000 - 4000mg/l
*Low Cl
*Blood
*COD:4000 - 12000 mg/l
*COD:2000 - 5000 mg/l
WASTE
WATER
Thawing water a
Washing water
Washing water
Blood water
Waste water
Waste water
Wastewater d
Glazing water
Draining water
FISH
FILLETING,CURING, SALTING AND SMOKING
Frozen fish
Unpacking
Thawing
(In water)
Drying/Salting/Curing
Washing and
grading b
De-heading
and evisceration
Glazing
Filleting
Washing
Washing, rising,
draining
Fresh fish
Packed in brine
- For pelagic fish the filleting solid waste 44 %.
a Water consumed during thawing is around 50 % of the total water consumed during filleting.
b In some cases in this step the fish can be scaled.
c Skinning can take place before or after filleting.
d In case of liquid salting, the brine is included in the waste water.
Smoking
SOLID WASTE/
BY-PRODUCT
Rejected fish
Chapter 3
% SOLID
WASTE
IN WEIGHT
RHC/EIPPCB/FDM_BREF_FINAL January 2006 159
Offal
Head
Skinning c Skin
Chilling, , freezing,
packaging
and storage
Bones
Frames and off cuts
Ash of
shavings
Figure 3.4: Consumption and emission levels of the process steps in filleting and preserving fish
[134, AWARENET, 2002]
1-5
25-30
20 - 30
4
TOTAL: 50 - 75 %
The main crustaceans processed and consumed in Europe comprise shrimps, prawns, lobsters,
crayfish crabs and crabs. The main processing steps together with consumption and emission
levels are presented in Figure 3.5.