Integrierte Vermeidung und Verminderung der Umweltverschmutzung

List of figures
Figure 2.1: Flow diagram of continuous neutralisation of oils and fats......................................................23
Figure 2.2: An example of the steeping procedure .....................................................................................26
Figure 2.3: Canned meat production...........................................................................................................62
Figure 2.4: Cooked ham and shoulder production......................................................................................64
Figure 2.5: Cured ham production..............................................................................................................66
Figure 2.6: The process for deep frozen fruit..............................................................................................72
Figure 2.7: Manufacture of various tomato products..................................................................................73
Figure 2.8: Crude oil chemical refining......................................................................................................77
Figure 2.9: Short time pasteurised milk process.........................................................................................80
Figure 2.10: Production of UHT milk ........................................................................................................81
Figure 2.11: Production of sterilised milk ..................................................................................................82
Figure 2.12: Flow sheet of processes for condensed products (e.g. UHT condensed milk) and
intermediate products (e.g. milk concentrates)...............................................................83
Figure 2.13: Flow sheet of powdered milk production...............................................................................84
Figure 2.14: Continuous buttermaking .......................................................................................................85
Figure 2.15: Manufacture of cheese ...........................................................................................................86
Figure 2.16: Yoghurt production ................................................................................................................88
Figure 2.17: Summary of the dry pasta production process........................................................................91
Figure 2.18: An example maize starch production process ........................................................................93
Figure 2.19: An example wheat starch production process ........................................................................94
Figure 2.20: An example potato starch production process........................................................................95
Figure 2.21: Instant coffee manufacturing................................................................................................103
Figure 2.22: Citric acid fermentation process...........................................................................................111
Figure 3.1: Output stream terminology used in the FDM sector ..............................................................113
Figure 3.2: Water consumption by the German FDM industries in 1998.................................................116
Figure 3.3: Consumption and emission levels of the process steps in fish canning..................................158
Figure 3.4: Consumption and emission levels of the process steps in filleting and preserving fish .........159
Figure 3.5: Consumption and emission levels of the process steps in crustaceans processing.................160
Figure 3.6: Consumption and emission levels of the process steps in mollusc processing.......................161
Figure 3.7: Waste water produced in fruit and vegetable processing .......................................................168
Figure 3.8: Type and amount of wastes produced in fruit and vegetable processing and
preservation ..................................................................................................................170
Figure 3.9: Type and amount of wastes produced in fruit and vegetable juice manufacturing.................171
Figure 3.10: Types and quantities of wastes and by-products generated in vegetable oil processing ......183
Figure 3.11: Water consumption/processed milk ratio as a function of the quantity of processed
milk...............................................................................................................................186
Figure 3.12: Typical losses of milk in the dairy industry .........................................................................189
Figure 3.13: Type and amount of wastes produced in milk processing....................................................191
Figure 3.14: Type and amount of wastes produced in yoghurt processing...............................................192
Figure 3.15: Type and amount of wastes produced in cheese processing.................................................192
Figure 3.16: Type and amount of waste water, wastes and by-products from sugar beet processing.......199
Figure 3.17: Input and output figures for large German breweries (capacity over 1 million hl beer)
per hl of beer sold.........................................................................................................202
Figure 3.18: Co-product, by-product and solid waste quantities from a 1 million hl beer/yr brewery .....205
Abbildung 4.1: Einfluss der Anzahl der Schaufelblätter auf die Geräuschübertragungsdistanz...............221
Abbildung 4.2: Minderung der Lärmemissionen an einem Industrieschornstein .....................................226
Abbildung 4.3: Verringerung des Energieverbrauchs...............................................................................229
Abbildung 4.4: Beispiel für eine Methodik zur Abfallvermeidung und -reduzierung..............................231
Abbildung 4.5: Beispielarbeitsblatt zur Identifizierung von Einträgen/Austrägen und
Umweltproblemen ........................................................................................................232
Abbildung 4.6: Übersicht über die Wasserzufuhr und -abgabe einer Beispielanlage...............................233
Abbildung 4.7: Ausführliches Prozessfließdiagramm für die Flüssigmilchproduktion............................237
Abbildung 4.8: Abfallreduktion in der Tierfutterherstellung....................................................................248
Abbildung 4.9: Molkerückgewinnung unter Einsatz der Trübungsmessung............................................267
Abbildung 4.10: Prozessablaufdiagram eines CO2-Konditionierungssystems in einer großen
Brauerei ........................................................................................................................277
Abbildung 4.11: Rückgewinnung von Wärme und Öl: Wärmetauscher in der Abzugshaube einer
Frittieranlage ................................................................................................................284
Abbildung 4.12: Prinzip der Fallfilmverdampfung...................................................................................287
Abbildung 4.13:Milchverdampfung im Fallfilmverfahren .......................................................................288
xlvi Januar 2006 RHC/EIPPCB/FDM_BREF_FINAL