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Pollution prevention in food industries through both cleaning of closed equipment with ozonated water and cleaning in place (CIP) systems

机译:通过用臭氧水清洗封闭设备和就地清洗(CIP)系统来防止食品工业中的污染

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Cleaning and disinfection are key operations in the food industry for safety reasons but produce a significant environmental impact in terms of water use and wastewaters as stated in the Reference Document on Best Available Techniques in the Food, Drink and Milk industries. Care areas rely on a range of chemicals such as chlorine, quaternary ammonium compounds, etc. Health and environmental concerns are supporting the need for alternative sanitation technologies. The data shown here is part of a LIFE project that aims to reduce the environmental impact of cleaning operations through the use of ozone, as it is a very strong oxidant and a wide spectrum antimicrobial agent with potential environmental benefits over other sanitizers. An analysis of the different factors involved in an ozone based CIP system is considered, comments in relation to Best Available Technologies concerning cleaning and disinfection are presented, environmental data related to in-process operations obtained in the collaborating industries of the winery and dairy sectors is shown and a pilot plant designed to perform comparative demonstration trials is described. The expected results of ongoing tasks are environmental indicators on water and energy consumption, wastewater quality and the cleaning and disinfection efficiency of ozone based cleaning versus conventional cleaning.
机译:出于安全原因,清洁和消毒是食品工业中的关键操作,但如《食品,饮料和牛奶行业最佳可行技术参考文件》中所述,在用水和废水方面会产生重大的环境影响。护理区依赖于多种化学物质,例如氯,季铵化合物等。健康和环境问题正在支持对替代卫生技术的需求。这里显示的数据是LIFE项目的一部分,该项目旨在通过使用臭氧来减少清洁操作对环境的影响,因为它是一种非常强的氧化剂和广谱抗菌剂,与其他消毒剂相比具有潜在的环境效益。考虑了对基于臭氧的CIP系统中涉及的不同因素的分析,提出了有关清洁和消毒的最佳可利用技术的评论,与酿酒厂和乳制品业的合作行业中的过程中操作相关的环境数据已被提出。图中显示了设计用于进行比较示范试验的中试工厂。正在进行的任务的预期结果是关于水和能源消耗,废水质量以及基于臭氧的清洁与传统清洁之间的清洁和消毒效率的环境指标。

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