Prepared frozen food waste

management

Prepared by,
Zulaikha Awang
2007141947
EHD4B
Introduction
 
 
Frozen food is food preserved by the
process of freezing. Freezing food is
a common method of food
preservation which slows both food
decay and, by turning water to ice,
makes it unavailable for most
bacterial growth and slows down
most chemical reaction.
Advantages of prepared frozen
food in our daily life.

Physical protection of the

food
Longevity
Health
 Process of preparing frozen food in
industry.
• Freezing only slows the deterioration of food and while it may stop
the growth of micro-organisms, it does not necessarily kill them.
Many enzyme reactions are only slowed by freezing. Therefore it is
common to stop enzyme activity before freezing, either by blanching
or by adding chemicals.
• Foods may be preserved for several months by freezing. Long-term
freezing requires a constant temperature of -18 degrees Celsius (0
degrees Fahrenheit) or less. Some freezers cannot achieve such a
low temperature. The time food can be kept in the freezer is reduced
considerably if the temperature in a freezer fluctuates. Fluctuations
could occur by a small gap in the freezer door or adding a large
amount of unfrozen food.
• The food industry uses a technique called flash freezing, an
application of supercooling, to quickly freeze food items.
 Waste of prepared frozen
food

• Waste associated with frozen food processing

activities are the high consumption of water,
consumption of energy and the discharge of
effluent with a high organic content. Noise,
odour and solid wastes may also be concerns
for some plants.
 Water consumption

Fish filleting and canning processes consume very large quantities of

fresh water. Water is used for transporting fish and offal around the
plant in flume systems, for cleaning plant and equipment, for washing
raw materials and product, and for de-icing and thawing.
For fish meal and fish oil production, sea water is typically used for
cooling and condensing air from the evaporators and scrubbers, and
comparatively minor quantities of fresh water are used for the
centrifuges, for producing steam and for cleaning. In addition, fish
processing
industries have been known to pollute nearby beaches and shores by
releasing wastewater containing oils. Since oil floats on water, it can
end up
on the surrounding coastline.

 
 Refrigerant

For operations that use refrigeration systems based on

chlorofluorocarbons (CFCs), the fugitive loss of CFCs to
the atmosphere is an important environmental
consideration, since CFCs are recognised
to be a cause of ozone depletion. For such operations,
the
Replacement of CFC-based systems with non- or reduced
CFC systems is thus an important issue.
 Emissions to air

Odour generation can be an important

environmental issue. The main
causes are the storage and handling of
putrescible waste materials, and odorous
emissions during the cooking and drying
processes used in the industry of frozen food.
 Process to manage the water waste

• The water is admixed with air at a pressure of 50 psig

and held in a retention zone for 2 to 5 minutes to
permit thorough admixing of the air with the water.
The aerated water is withdrawn from the retention
zone and discharged at atmospheric pressure into a
flotation cell of substantially the configuration of
vessel. A quantity of aluminum sulfate in an amount of
77 parts per million is admixed with the aerated water
prior to its introduction into the flotation cell and 1.5
parts per million of a poly-anionic polymer, is also
added to the water in the flotation cell.
• The resultant water has been processed by
screening to remove large solids and debris,
admixed with air and introduced into a
flotation cell from which a clarified water
suitable for processing in an industrial sewage
treatment plant has been separated. The
sludge separated in the flotation cell has been
trucked to disposal cites, however,
encroaching urbanization has made this
practice more and more objectionable.
 Reduce CFC in refrigerant
• Freon represents several different chlorofluorocarbons,
or CFCs, which are used in commerce and industry. The
CFCs are a group of aliphatic organic compounds
containing the elements carbon and fluorine, and, in
many cases, other halogens (especially chlorine) and
hydrogen. Freons are colorless, odorless,
nonflammable, noncorrosive gases or liquids. Because
Freon is non-toxic, it eliminated the danger posed by
refrigerator leaks. In just a few years, compressor
refrigerators using Freon became the standard for
almost all-home kitchens.
  
The food industry WWTP treats on average 1550m3 of
wastewater coming from the production facility per day. This
wastewater is highly loaded with COD and ammonium. The
COD content of the wastewater is mainly removed in an anaerobic
UASB reactor, to which the wastewater is first send after
pre-treatment (oil and grease skimmer, lamellar settling and
flotation). After treatment in the UASB reactor
the wastewater is sent to the aerobic part of the WWTP. This
stream will further be denoted as the direct stream.
A bypass exists to make sure that wastewater can be send
directly to the aerobic part of the WWTP after pre-treatment.
This stream is identical to the stream that is sent to the UASB
reactor and will further be denoted as the bypass stream. In the
present operation schedule, on average 50m3/day is bypassed.
The effect of varying this bypass flow rate will be investigated
in this contribution.
Freon gas