Integrierte Vermeidung und Verminderung der Umweltverschmutzung

Chapter 3
Unit operation
Tomato juice, puree and paste (28 – 30 o Brix puree (1) )
Water
consumption
Waste water
load
Byproducts/
solid
wastes
Electrical
energy
Thermal
energy
No. Description (m 3 /t) (kg COD/t) (kg/t) (kWh/t) (kg steam/t)
A.1 Materials handling and storage
Sorting/screening, grading,
5 6 12 0.4
A.2 dehulling, destemming/
destalking and trimming
10 2 1.5
A.3 Peeling (refining) 150 – 200 8 – 12
A.4 Washing 15 5
B.1
Cutting, slicing, chopping,
mincing, pulping and pressing
2.5
B.2
Mixing/blending,
homogenisation and conching
E.2 Blanching 15 – 25 700 – 900
E.8
Pasteurisation, sterilisation and
UHT
0.5 60 – 80
F.1 Evaporation (liquid to liquid) 100 – 150 (2)
60 – 80 1500 – 1800
F.2 Drying (liquid to solid)
H.1 Packing and filling 1.5 3.5 10
U.1 Cleaning and disinfection 1
U.4 Vacuum generation
Overall totals of typical
installations
(all unit operations are not
1 4 - 5
undertaken at each installation,
so the totals are not the sum of
the levels for each unit
operation)
130 – 180 (2)
10 – 12 160 – 210 90 – 125 2300 – 2800
60 – 80 (2)
(1) All figures are referred to 1 t of 28 – 30 o Brix tomato puree. Conversion coefficients for other final products:
7 – 12 o Brix puree – multiply by 0.3; 20 – 22 o Brix puree – multiply by 0.7, 36 – 40 o Brix puree – multiply by 1.3
(2) Without cooling towers
Table 3.22: Consumption and emission levels for manufacturing of tomato juice, puree and paste
[89, Italian contribution, 2001, 184, Italy, 2003]
3.3.3.2 Waste water
Waste water characteristics are affected by various factors. These include the raw material being
processed, seasonal and source variations, unit operations, production patterns and operator
practice. Table 3.23 shows data reported for canning fruits and vegetables in the US.
Parameter Fruit Vegetables
Waste water volume (m 3 /t raw material) 10.86 22.91
BOD5 (kg/t raw material) 11.8 13.0
TSS (kg/t raw material) 2.2 6.6
Table 3.23: Average waste water and water pollution generated in the US canning industry in 1975
[74, Greek Ministry for the Environment, 2001]
Typically, waste water is high in SS, sugars and starches. Residual pesticides that are difficult to
degrade during waste water treatment may be a concern, especially with produce from countries
with less stringent controls on pesticide use.
Reported levels of BOD and TSS in the waste water arising from the processing of various
fruits and vegetables, are shown in Table 3.24 and Table 3.25.
164 January 2006 RHC/EIPPCB/FDM_BREF_FINAL