Integrierte Vermeidung und Verminderung der Umweltverschmutzung

Chapter 3
Total energy consumption from electricity and fuel oil
(kWh/l processed milk)
Products Sweden Denmark Finland Norway
Market milk and 0.11 – 0.34 0.07 – 0.09 0.16 – 0.28 0.45
cultured products
(8)* (3) (8)
(1)
Cheese and whey 0.15 – 0.34 0.12 – 0.18 0.27 – 0.82 0.21
(4) (4) (3)
(1)
Milk powder, cheese 0.18 – 0.65 0.3 – 0.71 0.28 – 0.92 0.29 – 0.34
and/or liquid products (7) (3) (2)
(2)
* Figures in brackets show the number of dairy installations in each category
Table 3.60: Total energy consumption for some Nordic dairies
[42, Nordic Council of Ministers, et al., 2001]
More energy is used in dairies where butter, as well as drinking milk, is produced and where the
production of powdered milk is greater. Four installations of the ice-cream industry in Nordic
countries have reported to have a total energy consumption in the range 0.75 - 1.6 kWh/kg of
ice-cream produced [42, Nordic Council of Ministers, et al., 2001]. Other reports show an
energy consumption of 2 – 10 GJ/t ice-cream produced [118, CIAA-EDA, 2002].
3.3.5.5 Consumption of chemicals
Most of the chemicals are used for the cleaning and disinfection of process machinery and
pipelines. Fresh product dairies mainly use caustic and nitric acid and some disinfectants, such
as hydrogen peroxide, peracetic acid and sodium hypochlorite. Disinfection agents are also used
in a range of 0.01 – 0.34 kg/t processed milk [160, European Dairy Association, 2002]. Table
3.61 shows the consumption of cleaning agents used in European dairies. Of the total chemical
consumption in Nordic dairies, 55 % is caustic and 30 % nitric acid. Table 3.62 shows the
consumption of cleaning chemicals used in some Nordic dairies.
Consumption of cleaning agents
(kg/t processed milk)
Products NaOH, 100 % HNO3, 100 % Detergents
Market milk and yoghurt 0.2 – 10 0.2 – 5.0 *
Cheese 0.4 – 5.4 0.6 – 3.8 0.1 – 1.5
Milk and whey powder 0.4 – 5.4 0.8 – 2.5 *
Values vary with the length and capacity of production runs
*Not applicable
Table 3.61 Consumption of cleaning agents used in European dairies
[160, European Dairy Association, 2002]
Caustic
Nitric acid
Product
as NaOH, 100 % as HNO3, 100 %
kg/m 3 of processed milk or tonne of ice
Market milk and yoghurt 0.2 – 0.9
0.1 – 1.0
(13)
(13)
Cheese/milk and whey powder 0.4 – 5.4
0.6 – 3.8
(14)
(14)
Ice-cream 0.5 – 4.5
0.2 – 2.5
(7)
(7)
Figures in brackets show the number of dairy installations in a category
Table 3.62: Consumption of cleaning chemicals used in some Nordic dairies
[42, Nordic Council of Ministers, et al., 2001]
194 January 2006 RHC/EIPPCB/FDM_BREF_FINAL