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A General Bakery Waste: It's Characteristics and Treatability BRYAN YIM, Graduate Student REGINALD H.F. YOUNG, Associate Professor NATHAN C. BURBANK, JR., Professor GORDON DUGAN, Associate Professor School of Civil Engineering University of Hawaii Honolulu, Hawaii 96822 INTRODUCTION The disposal of a bakery's wastewaters is a difficult problem, not only for the bakery, but for the community in which it is located. The type of bakery products, methods of production, and cleaning operations determine the pollutional load of a bakery's discharge. Bread plants and similar dry baking operations produce wastewaters of low strength with the main contaminants being flour and grease. Such wastewaters generally result from plant cleanup operations and include floor washings and specialized machine washings. Bread crumbs and other dry materials are swept off the floor and treated as solid waste. Cake, sweet goods, doughnut, and pie shop operations generate the highest strength liquid wastes. Pans and trays must be washed and greased after each baking, resulting in a discharge containing large quantities of grease, sugar, flour, fruit-filling materials, and detergents. In Honolulu, bakeries are generally located in densely populated areas and are small- scale operations. Previously, as with most other local industries, the municipal sewer system was utilized to dispose of their wastewaters with no strict compliance to sewer ordinances and no cost incurred by the industry. The City and County of Honolulu will implement a user charge system in 1974 (Table I), an assessment on both the general public and the industries on Oahu, in order to comply with PL 92-500 and enable the municipality to be eligible for federal assistance for publicly-owned treatment facilities. For industries, the user charge will be based both on quantity and quality of their wastewater discharge. As a preliminary investigation for establishing guidelines for the user charge, each industry is being required to submit an analysis of their discharge to the Division of Sewers of the City and County of Honolulu with periodic reports to that office being mandatory in the near future. This study was performed to assist a major Honolulu bakery with the characterization of its wastewaters prior to discharge into the municipal sewer system. A study of the treatability of the wastewaters was also conducted, with specific emphasis on reducing the BOD, SS, and grease in order to meet acceptable levels specified in the local ordinance (Table I). Treatment methods assayed in this preliminary study were chemical coagulation, pressure flotation, chlorine dioxide oxidation, and ozonation. PREVIOUS STUDIES Reports on the characterization and treatment processes for bakery wastes are limited in the literature probably since most bakeries are located near densely populated areas and the wastes are mixed and treated with domestic wastes in municipal facilities. 1049
Object Description
Purdue Identification Number | ETRIWC197494 |
Title | General bakery waste : its characteristics and treatability |
Author |
Yim, Bryan Young, Reginald H. F. Burbank, N. C. (Nathan C.) Dugan, Gordon |
Date of Original | 1974 |
Conference Title | Proceedings of the 29th Industrial Waste Conference |
Conference Front Matter (copy and paste) | http://earchives.lib.purdue.edu/u?/engext,24462 |
Extent of Original | p. 1049-1058 |
Series | Engineering extension series no. 145 |
Collection Title | Engineering Technical Reports Collection, Purdue University |
Repository | Purdue University Libraries |
Rights Statement | Digital object copyright Purdue University. All rights reserved. |
Language | eng |
Type (DCMI) | text |
Format | JP2 |
Date Digitized | 2009-06-05 |
Capture Device | Fujitsu fi-5650C |
Capture Details | ScandAll 21 |
Resolution | 300 ppi |
Color Depth | 8 bit |
Description
Title | page1049 |
Collection Title | Engineering Technical Reports Collection, Purdue University |
Repository | Purdue University Libraries |
Rights Statement | Digital object copyright Purdue University. All rights reserved. |
Language | eng |
Type (DCMI) | text |
Format | JP2 |
Capture Device | Fujitsu fi-5650C |
Capture Details | ScandAll 21 |
Transcript | A General Bakery Waste: It's Characteristics and Treatability BRYAN YIM, Graduate Student REGINALD H.F. YOUNG, Associate Professor NATHAN C. BURBANK, JR., Professor GORDON DUGAN, Associate Professor School of Civil Engineering University of Hawaii Honolulu, Hawaii 96822 INTRODUCTION The disposal of a bakery's wastewaters is a difficult problem, not only for the bakery, but for the community in which it is located. The type of bakery products, methods of production, and cleaning operations determine the pollutional load of a bakery's discharge. Bread plants and similar dry baking operations produce wastewaters of low strength with the main contaminants being flour and grease. Such wastewaters generally result from plant cleanup operations and include floor washings and specialized machine washings. Bread crumbs and other dry materials are swept off the floor and treated as solid waste. Cake, sweet goods, doughnut, and pie shop operations generate the highest strength liquid wastes. Pans and trays must be washed and greased after each baking, resulting in a discharge containing large quantities of grease, sugar, flour, fruit-filling materials, and detergents. In Honolulu, bakeries are generally located in densely populated areas and are small- scale operations. Previously, as with most other local industries, the municipal sewer system was utilized to dispose of their wastewaters with no strict compliance to sewer ordinances and no cost incurred by the industry. The City and County of Honolulu will implement a user charge system in 1974 (Table I), an assessment on both the general public and the industries on Oahu, in order to comply with PL 92-500 and enable the municipality to be eligible for federal assistance for publicly-owned treatment facilities. For industries, the user charge will be based both on quantity and quality of their wastewater discharge. As a preliminary investigation for establishing guidelines for the user charge, each industry is being required to submit an analysis of their discharge to the Division of Sewers of the City and County of Honolulu with periodic reports to that office being mandatory in the near future. This study was performed to assist a major Honolulu bakery with the characterization of its wastewaters prior to discharge into the municipal sewer system. A study of the treatability of the wastewaters was also conducted, with specific emphasis on reducing the BOD, SS, and grease in order to meet acceptable levels specified in the local ordinance (Table I). Treatment methods assayed in this preliminary study were chemical coagulation, pressure flotation, chlorine dioxide oxidation, and ozonation. PREVIOUS STUDIES Reports on the characterization and treatment processes for bakery wastes are limited in the literature probably since most bakeries are located near densely populated areas and the wastes are mixed and treated with domestic wastes in municipal facilities. 1049 |
Resolution | 300 ppi |
Color Depth | 8 bit |
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