Food Processing Waste Management

Standards for emission or discharge of environmental pollutants from food processing Industries as per the updated provision of Environment (Protection) Act, 1986. Elements of importance in the efficient management of food processing wastes. Environmental Labs, Government analysts, Sampling Procedures etc as per EPA, 1986.

Characterization and Effective Utilization of by-products from Cereals, Pulses and Oilseeds Industries. Fruits, Vegetables and Plantation products, Fermented foods, Dairy Industry and Milk Products Industry, Fish, Meat, Egg and Poultry processing industries.

Characterization of food Industry effluents, Physical and Chemical parameters, Oxygen demands and their interrelationships, Residues (Solids), Fats, Oils and Grease, Forms of Nitrogen, Sulphur and Phosphorus, Anions and Cations, Surfactants, Colour, Odour, Taste, Toxicity. Unit concept of treatment of Food Industry Effluent. Screening, Sedimentation Floatation as pre - and primary treatments.

Objects, Organisms, Reactions involved, Oxygen requirements, Aeration devices / Equipments used. Systems: Lagoons, Activated sludge process, Oxidation ditches, Rotating biological cont caters and their Variations and advanced modifications. Types, Working Principle, Functioning, Merits and Limitations.

Advanced wastewater treatment systems. Physical separations, Micro-strainers, Filters, Ultra filtration and reverse osmosis. Physico-chemical separations: Activated Carbon Adsorption, Ion Exchange, Electro-dialysis and Magnetic Separation. Chemical oxidations and treatment Coagulation and flocculation. Removal of Nitrogen and Phosphorus from Food Processing Waste Waters. Disinfection. Handling and disposal of Sludge. Environmental Considerations. Total