Classification of Industrial Wastewater Generated by Food and Beverage Industry

Abstract

А classification of wastewater generated by food and beverage industry based on their various indicators: temperature, level of impurities, type of impurities, acidity, cyclicality of generation was made. Samples of industrial wastewater, taken immediately upon their receipt, were studied. Physical parameters - density, dynamic viscosity, content of non-volatile impurities, electrical conductivity, acidity and optical transmission of different types of wastewaters from canning, dairy, meat processing, brewing and aromatic industries in temperature range between 25 and 80 °C were obtained. The possibilities for recycling industrial wastewater using mechanical vapour recompression method are commented on. It has been found that a large part of industrial wastewater generated from food and beverage industry is suitable for recycling by mechanical vapour recompression method at low energy costs due to its high temperature and low content of dry organic matter. The resulting recycled water has the physical characteristics of pure distilled water.

Keywords

• Wastewater treatment
• Mechanical vapour recompression
• Food and beverage industry