Integrierte Vermeidung und Verminderung der Umweltverschmutzung

Chapter 3
BOD 5000 mg/l
Product TSS mg/l Product TSS mg/l Product TSS mg/l
Carrots 262 – 1540 Dried fruit 8 – 568 Beetroots 367 – 4330
Grape juice 216 – 228
Jams, jellies,
preserves
404 – 711 Whole potatoes 1660 – 24300
Peas 79 – 673 Pears 84 – 702 Sweetcorn 131 – 2440
Potato crisps 1450 – 3910
Table 3.24: BOD and TSS concentrations in waste water from fruit and vegetable processing
[140, World Bank (IBRD), et al., 1998]
Type of operation
Vegetables, frozen
vegetables, preserves, fruit
and vegetable juices
SS
(mg/l)
700
COD
(mg/l)
BOD5
(mg/l)
Ntot
(mg/l)
Ptot
(mg/l)
RHC/EIPPCB/FDM_BREF_FINAL January 2006 165
5000
3000
Potato processing 700 10000 3000 150 200
Potato peeling
Fruit and vegetable juices
1100 6000 2500 200 30
1
Apples 33
Apples (without pressing)
2
16.5 2
5500 2500 26.5 21
5100 2500 27 23
Sour cherries 9 2
4000 2300 15
Blackcurrants 24 2
4900 2600 13.5 12.5
Blackcurrants without
pressing
21 2
4600 2100 – 9
Carrots 24 2
1) Rounded average figures
2) Settleable solids after two hours, ml/l
8600 2700
Table 3.25: Waste water characteristics from some fruit and vegetable processing
[5, Derden A Vercaemst P and Dijkmans R, 1999, 65, Germany, 2002]
Specific waste water generation and pollution loads are presented in the next two tables. Table
3.26 shows reported loads per unit production that can be achieved by implementing pollution
reduction measures, such as procuring clean raw fruit and vegetables, and the use of
countercurrent systems for washing and recycling process water, although the specific
techniques used for each example and the unit of product are not identified. Table 3.27 shows
the waste water volume and water pollution per unit of product generated in the processing of
some fruit.
150
30