Food-Processing-Plant-Design-layout

Food Processing Plant Design & layout
level, e.g., lower than 1000 mg/L. Pollution loads higher than 200 mg/L are common in
food plant liquid wastes. It is more economical to pay pollution surcharges to the local
sewage plant, whenever possible, than to build an expensive wastewater treatment facility.
Food preservation plants, located away from municipal sewage systems, dispose the
process water to large storage ponds (lagoons), where a slow natural bio-oxidation of the
organic waste takes place. The treated lagoon wastewater can be discharged to the land
adjoining the plants.
Some solid food wastes can be sold at relatively low prices for animal feeds, either
unprocessed or dried, e.g., solid citrus or sugar beet wastes. Some solid food wastes can be
diverted to the land (grape pomace to vineyard), while some other can be mixed with the
soil (composting).
The sanitary sewage of food plants, depending on the number of employees, should be
treated in a different system than the process wastewater. It can be discharged to the local
sewage system, if available. Otherwise, it is treated in septic tanks constructed near the food
plant.
Relatively small amounts of gas wastes (odorous VOC) are generated by some food
industries, such as bakeries (ethanol), fishmeal dryers, and edible oil refining plants. Also,
odors from coffee and cocoa roasting may require some form of treatment. Treatment of
objectionable gas wastes involves gas absorption equipment, such as wet scrubbers.
The design of treatment facilities for industrial wastewater, and solids/gas wastes requires
the expertise of environmental engineers who are familiar with the local laws and
regulations concerning environmental pollution.
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