How to treat Wastewater in Bakery industry?
Bakeries create huge amounts of waste water in the course of their operations, which is very acidic and cannot be released into municipal drainage or open sewers. pH, COD, BOD, TSS, TDS, Fat and Oil, and Heavy Metal discharge parameters differ by nation.
Bakery waste water contains flour, fat, and sugar from the baking process. Because these wastes are biodegradable, biological treatment can help reduce the BOD of the waste water.
Bakery wastewater has significant suspended particles, fats, oils, and grease (FOG) loadings, as well as a high biochemical oxygen demand (BOD). Because of the complexity of this effluent, a multi-step remedy is required.
Below is a description of processes involved in pictorial form:
Step 1_ Pretreatment
To remove big solids, gloves, hairnets, and other items, a pretreatment stage is usually always necessary. Then, to break connections between surfactants (usually cleaning solutions) and fats, oils, and grease, a chemical treatment step is necessary. The neutralization of charges at the surface of suspended particles and FOG causes the solids, fats, oils, and grease to become unstable and precipitate out of solution. After that, a polymer is introduced to bind the solids and FOG together, resulting in "sludge." At this phase, the sludge has a large surface area and may be settled or floated out of the water using a clarifier or a DAF system.
Step 2_ Primary treatment
A solid removal pretreatment solution, on the other hand, is insufficient to fulfil total effluent requirements. The next step is to lower the Biological Oxygen Demand (BOD) levels within the effluent permit's strict restrictions. Because of the existence of soluble (dissolved) BOD sources such as sugar and proteins, this is the case. BOD can be caused by cleaning products as well. A biological treatment system is necessary if a bakery has to release treated water with a low BOD.
Step 3_ Biological treatment
Because every bakery must maintain its equipment and processing lines clean and disinfected, biological wastewater treatment can be difficult for bakeries. Certain disinfection chemicals, even in little amounts, can limit microbial development in the biological treatment system, therefore a thorough examination of the chemicals employed in the cleaning process is required. Quaternary ammonium compounds, or quats for short, are among the most harmful to biological systems. These disinfectants are quite efficient in disinfecting bakery equipment, but they are harmful to the biological treatment system's friendly bacteria. If utilized, it will inevitably result in a biological system dysfunction.
Step 4_ Disinfection
Disinfectants that degrade or are consumed during the disinfection process are excellent for use in bakeries with biological treatment systems.
Per acetic acid (PAA), hydrogen peroxide (H2O2), and even weaker bleach solutions are examples of these compounds. The objective must be to disinfect the bakery efficiently while allowing the effluent to be treated with microorganisms. The only cost-effective technique to remove dissolved substrates like sugar, protein, alcohol, and other organic contaminants from wastewater is to use these microbes. A bakery with its own biological treatment system, similar to a mini-sewage treatment plant, becomes operational. Although the waste in the water is different, the treatment method and operating principles are the same.
If you run a food processing business and need wastewater treatment systems, Netsol Water is the place to go for experienced advice and high-quality treatment systems. Netsol has a lot of expertise in wastewater treatment system design and manufacture. Almost every system we provide is designed and built by ourselves.
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