How to wastewater treat in Sausage Processing?
Sausages are highly popular foods that people eat all day long all around the world, sausages or a basic loaf of bread with sliced sausage wind up on the plate even for breakfast in some areas.
The variety of sausages available is enormous, and sausage manufacturers' creativity knows no bounds. However, sausage processing generates a large amount of wastewater, which requires special treatment. Meat preparation for sausage has been practised for a long time. The procedure for making sausage is always the same.
Sausage is made up of muscle meat, bacon, salt, and spices. To prepare sausage meat, the butcher chops and mixes all of the ingredients. There are two methods for making the sausage flesh firm and preserving it, both of which rely heavily on water: scalding in a water bath or steam.
Wastewater generation during Sausage Processing
The majority of processes that are carried out in a sequential order generate wastewater:
Stabilization and delivery of live animals- The animals arrive at the installation and are stabled. Urine, faeces, hair, disinfectant, and other substances create wastewater when these zones are cleaned.
Slaughter- After being cleansed externally with pressurised water jets, the animals are slain. During this procedure, wastewater is also produced.
Exsanguination- Although there is normally some spillage, which goes into wastewater after the blood is collected for sale.
Scalding - By soaking the carcass in boiling water, contaminants are removed from the skin. During this procedure, wastewater is also produced.
Singeing - Burners are used to eliminate any leftover hair after scorching.
Washing - After singeing, the carcass is washed with pressured water to eliminate any residues. During this procedure, wastewater is also produced.
Pretreatment - The removal of bigger and smaller materials using sieves with pore diameters of 10 mm and 4 mm, respectively, is the first step. Because of their high oxygen consumption, it's also a good idea to extract oils and fats from the water before biological treatment. Finally, because of the oscillations in flow and pollutant load during the productive cycle, a flow homogenization and lamination step is recommended to reduce the peaks that may emerge over time.
Biological treatment: This can be done using a variety of techniques, the most effective of which are:
1: Low-loaded activated sludge- Using a low-loaded biomass in suspension process in which the diffuser grid for the aeration system does not occupy the entire bioreactor, it is possible to remove dissolved organic matter and achieve denitrification.
2: SBR – It is a sequential discontinuous method for removing organic waste and nutrients. All processes take place in the same reactor, but in a timely order. It is necessary to have a tank in which the wastewater that flows through the treatment system can be held in order to work intermittently.
3: Anaerobic treatment - It can remove both organic debris and nitrogen from wastewater. Some of the carbon in the wastewater is changed into biogas.
In addition to having nitrogen, phosphate, oils and fats, and pathogens, sausage processing produces enormous amounts of effluents with a high organic load (dissolved and in suspension). Water pretreatment to remove large and tiny sediments, as well as oils and fats, and a biological treatment to remove the organic load and nutrients from the water, is the most recommended treatment system.
If the biological treatment is anaerobic, the biogas produced can be used to generate electricity, lowering the installation's overall consumption. Untreated sausage house wastewater streams can cause serious challenges for municipal sewage treatment systems due to their high biological oxygen demand (BOD) and chemical oxygen demand (COD). As a result, in-house wastewater treatment is a high priority for the meat business.
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