Integrierte Vermeidung und Verminderung der Umweltverschmutzung

Chapter 3
Product category
Water consumption
(m 3 /t product)
Canned fruit 2.5 – 4.0
Canned vegetables 3.5 – 6.0
Frozen vegetables 5.0 – 8.5
Fruit juices 6.5
Jams 6.0
Baby food 6.0 – 9.0
Table 3.19: Water consumption levels achieved in fruit and vegetable installations
[140, World Bank (IBRD), et al., 1998]
Type of processing
Water consumption
(m 3 /t finished product)
Deep frozen vegetables 2.5 – 5.0
non-peeled products, e.g. leeks, onions, aubergines,
2.6
cabbage, blanched celery, rhubarb and courgettes
beans, peas, cauliflower, sprouts and flageolets 3.0
blanched leaf vegetables, e.g. spinach 5.1
peeled products, e.g. carrots, celery and potatoes 3.8
Preserved vegetables (range)
7 – 11
well managed
5.9
Potato processing (range)
4.5 – 9.0
well managed
5.1
Potato peeling company (well managed) 2.4
Table 3.20: Water consumption for some processes in the fruit and vegetable sector
[5, Derden A Vercaemst P and Dijkmans R, 1999, 134, AWARENET, 2002]
Tomatoes are one of the most processed raw materials. Italy is the second largest producer in
the world after the US, and the largest exporter of tomato products. Reported figures for water
and energy consumption together with waste water and solid waste production in the different
processing steps for canned peeled tomatoes and tomato juice are summarised in Table 3.21 and
Table 3.22.
162 January 2006 RHC/EIPPCB/FDM_BREF_FINAL