Integrierte Vermeidung und Verminderung der Umweltverschmutzung

List of tables
Table 1.1: Structure/production by countries (1998).................................................................................... 1
Table 1.2: Structure/production by sector in EU-15..................................................................................... 1
Table 1.3: EU-15 production in the major sectors (1999)............................................................................ 2
Table 1.4: Top export destinations of EU-15 FDM products in 2001 (EUR million).................................. 3
Table 1.5: Exports from EU-15, by sectors in 2000..................................................................................... 4
Table 1.6: Environmental issues for some FDM sectors.............................................................................. 7
Table 2.1: The processing techniques and unit operations most commonly used in the FDM sector........ 10
Table 2.2: Examples of heat treatment combinations used in the FDM sector .......................................... 40
Table 2.3: Typical total solids concentrations for various types of evaporators ........................................ 41
Table 2.4: Typical freezing points of various FDM products .................................................................... 46
Table 2.5: Typical gas mix composition for gas flushing .......................................................................... 51
Table 2.6: Unit operations applied in different sectors .............................................................................. 60
Table 2.7: Summary of the possible processing routes of some fruit and vegetables ................................ 70
Table 2.8: Solvent decaffeination process................................................................................................ 104
Table 2.9: Water decaffeination process .................................................................................................. 105
Table 3.1: Quantitative benchmarking parameters applicable in the FDM sector ................................... 114
Table 3.2: Percentage of raw materials which end up in the final product in some processes................. 115
Table 3.3: BOD5 equivalent of general FDM constituents and some products........................................ 117
Table 3.4: Environmental impacts of the FDM unit operations ............................................................... 122
Table 3.5: Codes used for emissions to air............................................................................................... 123
Table 3.6: Codes used for emissions to water .......................................................................................... 123
Table 3.7: Codes used for solid outputs ................................................................................................... 123
Table 3.8: Typical energy requirement per tonne of cocoa...................................................................... 133
Table 3.9: Summary of water consumption and waste water volumes in the FDM sector ...................... 149
Table 3.10: By-products in cutting and deboning meat............................................................................ 150
Table 3.11: Consumption and emission levels for cooked ham manufacturing in Italy........................... 151
Table 3.12: Specific consumption of water and energy and emissions of waste water in salami and
sausage production....................................................................................................... 152
Table 3.13: Consumption and emission levels for preserved meat products manufacturing in Italy ....... 153
Table 3.14: Consumption and emission levels for cured ham manufacturing in Italy ............................. 154
Table 3.15: Consumption and emission levels for canned meat in Italy .................................................. 155
Table 3.16: Specific water consumption and organic load in Nordic countries ....................................... 156
Table 3.17: Waste water from fish filleting.............................................................................................. 157
Table 3.18: Typical waste water production rates and characteristics for fish processing in
Germany....................................................................................................................... 157
Table 3.19: Water consumption levels achieved in fruit and vegetable installations............................... 162
Table 3.20: Water consumption for some processes in the fruit and vegetable sector............................. 162
Table 3.21: Consumption and emission levels for canning tomatoes....................................................... 163
Table 3.22: Consumption and emission levels for manufacturing of tomato juice, puree and paste........ 164
Table 3.23: Average waste water and water pollution generated in the US canning industry in 1975 .... 164
Table 3.24: BOD and TSS concentrations in waste water from fruit and vegetable processing .............. 165
Table 3.25: Waste water characteristics from some fruit and vegetable processing ................................ 165
Table 3.26: Waste water volume and water pollution per unit of product generated in the
processing of some vegetables..................................................................................... 166
Table 3.27: Waste water volume and water pollution per unit of product generated in the
processing of some fruit............................................................................................... 167
Table 3.28: Solid waste produced during fruit and vegetable processing ................................................ 169
Table 3.29: Fruit and vegetable wastes in juice manufacturing in Hungary ............................................ 171
Table 3.30: Waste water values of brine during the production of Sauerkraut ........................................ 175
Table 3.31: Electricity consumption during the sorting of vegetables ..................................................... 175
Table 3.32: Energy carrier and consumption for the caustic peeling of vegetables ................................. 176
Table 3.33: Energy carrier and consumption for the steam peeling of vegetables ................................... 176
Table 3.34: Electricity consumption for the washing of vegetables......................................................... 176
Table 3.35: Electricity consumption of mechanical processing of vegetables before freezing................ 176
Table 3.36: Energy source and consumption for drum blanching in the deep freezing of vegetables ..... 177
Table 3.37: Energy source and consumption for countercurrent water cooling of vegetables
processing .................................................................................................................... 177
Table 3.38: Energy carrier and consumption for a belt blancher with water cooling in vegetable
processing .................................................................................................................... 177
RHC/EIPPCB/FDM_BREF_FINAL Januar 2006 xlix