Effluent Treatment

Abstract

Effluent treatment should be considered in every food-factory design because water plays such an important part in the hygienic processing of foods. Almost invariably, it will cost money to dispose of effluent; good design can minimize this cost. However, operating any but the simplest treatment plant will require management time and attention. A preliminary review of factors relevant to effluent treatment (including the costs involved) is first considered in this chapter. This is followed by a description of the measuring and sampling techniques necessary to provide appropriate data for the system design. Equipment for primary treatment is then described. This includes grids and screens, fat traps, aeration equipment, and inclined plate separators. The requirements for holding and discharge are also set out. Secondary treatment methods (aerobic and anaerobic digestion) and sludge handling are then described. The final section addresses equipment employed in tertiary treatment.