Integrierte Vermeidung und Verminderung der Umweltverschmutzung

Table 3.39: Energy carrier and order of magnitude indicators of a belt blancher with air cooling in
vegetable processing.....................................................................................................177
Table 3.40: Waste water production in vegetable oil manufacturing steps...............................................179
Table 3.41: Waste water characteristics in vegetable oil processing ........................................................179
Table 3.42: Reported untreated waste water characteristics in vegetable oil refining (cornflower,
cottonseed and sunflower)............................................................................................180
Table 3.43: Characteristics of olive oil mill waste water..........................................................................180
Table 3.44: Hexane emission to air ..........................................................................................................180
Table 3.45: Summary of air emissions in the manufacturing of crude vegetable oils ..............................181
Table 3.46: Summary of key solid/liquid emissions and by-products in the manufacturing of crude
vegetable oils................................................................................................................182
Table 3.47: Summary of solid output from manufacturing crude vegetable oils......................................182
Table 3.48: Energy consumption in crude vegetable oil refining .............................................................184
Table 3.49: Water consumption in European dairies................................................................................186
Table 3.50: Water consumption for some Nordic dairies .........................................................................186
Table 3.51: Approximate volumes of waste water in dairy activities.......................................................187
Table 3.52: Reported untreated dairy waste water contamination levels..................................................188
Table 3.53: Volume and pollution levels of dairy waste water in Europe ................................................188
Table 3.54: Typical BOD levels of various milk products .......................................................................188
Table 3.55: Composition of cheese manufacturing waste water...............................................................190
Table 3.56: Product losses in some processes in the dairy industry .........................................................191
Table 3.57: Solid output per tonne of processed milk ..............................................................................191
Table 3.58: Production and disposal of solid wastes from some Nordic dairies.......................................193
Table 3.59: Energy consumption in European dairies ..............................................................................193
Table 3.60: Total energy consumption for some Nordic dairies...............................................................194
Table 3.61 Consumption of cleaning agents used in European dairies.....................................................194
Table 3.62: Consumption of cleaning chemicals used in some Nordic dairies.........................................194
Table 3.63: Air emissions from pasta manufacturing ...............................................................................195
Table 3.64: Energy consumption in the Italian pasta industry..................................................................196
Table 3.65: Water consumption in the starch industry .............................................................................196
Table 3.66: Solid outputs from the starch industry...................................................................................197
Table 3.67: Energy consumption in the starch industry............................................................................197
Table 3.68: Water consumption in Danish sugar factories .......................................................................198
Table 3.69: Energy consumption in Danish sugar factories .....................................................................200
Table 3.70: Average specific waste water discharges...............................................................................200
Table 3.71: Waste water characteristics in processes of a red winery ......................................................201
Table 3.72: Water consumption for different brewery processes .............................................................203
Table 3.73: Waste water production in different brewery processes ........................................................203
Table 3.74: Untreated waste water characteristics for breweries..............................................................204
Table 3.75: Waste water and pollution generated in breweries ................................................................204
Table 3.76: Energy consumption of German breweries with more than 20 employees............................206
Table 3.77: Heat consumption for different brewery processes................................................................206
Table 3.78: Solid wastes and by-products in the citric acid fermentation process....................................207
Tabelle 4.1: Gliederung der Angaben zu den Techniken, die bei der Festlegung der BVT
berücksichtigt werden...................................................................................................209
Tabelle 4.2: Leitwerte zur Lärmminderung durch Verringerung der Umdrehungszahl von
Ventilatoren ..................................................................................................................220
Tabelle 4.3: Beispielarbeitsblatt für die Aufschlüsselung des Energieverbrauchs....................................235
Tabelle 4.4: Beispiele für Ursachen von Materialverlusten und Methoden zur Pflege eines genauen
Bestandsverzeichnisses.................................................................................................236
Tabelle 4.5: Hauptbereiche der Entstehung von Abfallmilch...................................................................237
Tabelle 4.6: Normalerweise erzielbare Reduzierung des Wasserverbrauchs............................................238
Tabelle 4.7: Für eine als Beispiel genannte Speiseölraffinerie angegebene Kosten und
Einsparungen beim Einsatz der Pinch-Technologie .....................................................240
Tabelle 4.8: Beispiele für Quellen von Tierfutter aus der Produktion von Nahrungsmitteln für den
menschlichen Verzehr ..................................................................................................252
Tabelle 4.9: Lärmmessungen (Mittelwerte dreier unabhängiger Messungen) aus einer deutschen
Brauerei ........................................................................................................................256
Tabelle 4.10: Berechnete Teilbeurteilungspegel für Materialtransport- und Umschlagsprozesse............257
Tabelle 4.11: Beispiele für die Verwendung von Füllstandssensoren in der
Nahrungsmittelverarbeitung .........................................................................................260
Tabelle 4.12: Beispiele für den Einsatz von Durchflussregulierung in der
Nahrungsmittelproduktion............................................................................................262
l Januar 2006 RHC/EIPPCB/FDM_BREF_FINAL