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Recovery of solved salts of the liquid effluents from the manufacture of cured hams: preliminary study

机译：从腌制火腿的生产中回收废水中溶解的盐的方法：初步研究

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摘要

Liquid effluents generated in the food industry can be treated by several separation processes to recover some components for possible reuse and/or valorization. This is done to further concentrate the volume of final waste to be managed. One of the industrial process in which this problem arises is the manufacturing of cured hams. In this process, hams are subjected to various steps including the addition of salt and subsequent desalting and washing with water, before the start of curing itself. This process generates a liquid effluent characterized by a high content of solved salts (mainly NaCl) and a variable amount of organic matter. Generally, this liquid effluent is dumped without being treated, causing environmental problems. The aim of this work is to find a proper treatment of the liquid effluent from the curing of hams, with the main objective of recovering the solved salts, as well as to minimize the liquid waste volume to manage. Some of the treatment techniques that could be applied to achieve these objectives are very usual in industrial effluent management: adsorption, chemical precipitation, ion exchange, evaporation, and membrane technology. The proposed treatment in this work consists of an appropriate pretreatment and subsequent treatment by membrane technology (salt preconcentration) and natural evaporation (concentration to solid state). Natural evaporation process takes place at ambient conditions, which brings a great advantage in terms of energy consumption, and it is based on the packing of wet surfaces exposed to the action of wind or forced ventilation, in order to increase the exposed surface per unit volume and to improve the productivity of the process. This paper presents the preliminary experiments carried out to characterize the liquid effluent from an industry of curing hams, and the treatment that has been tested to condition the effluent for further treatment by membrane technology and natural evaporation.
机译：食品工业中产生的液体流出物可以通过几种分离工艺进行处理，以回收某些成分，以实现可能的再利用和/或增值。这样做是为了进一步集中要管理的最终废物量。产生此问题的工业过程之一是腌制火腿的制造。在此过程中，火腿在开始固化之前要经历各种步骤，包括添加盐，随后脱盐和用水洗涤。该过程产生的液体废水的特点是溶解盐（主要是氯化钠）含量高，有机物含量可变。通常，这种液体流出物未经处理就被丢弃，造成环境问题。这项工作的目的是找到对火腿腌制过程中产生的废液的适当处理，其主要目的是回收溶解的盐，并最大程度地减少需要处理的废液量。可用于实现这些目标的一些处理技术在工业废水管理中非常常见：吸附，化学沉淀，离子交换，蒸发和膜技术。这项工作中建议的处理方法包括适当的预处理和随后的膜技术处理（盐预浓缩）和自然蒸发（浓缩至固态）。自然蒸发过程发生在环境条件下，这在能耗方面带来了很大的优势，它是基于暴露在风或强制通风作用下的潮湿表面的堆积，以增加单位体积的暴露表面并提高过程的生产率。本文介绍了为表征腌制火腿行业的液体废水而进行的初步实验，以及经过测试的处理方法，以处理废水以通过膜技术和自然蒸发进行进一步处理。

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  • 来源
    《Desalination and water treatment》 |2013年第9期|1922-1927|共6页
  • 作者

    J.M. Arnal; B. Garcia-Fayos; M. Sancho; M.C. Leon-Hidalgo;

  • 作者单位

    Chemical and Nuclear Engineering Department, Universitat Politecnica de Valencia, Camino de Vera, s, 46022 Valencia, Spain;

    Chemical and Nuclear Engineering Department, Universitat Politecnica de Valencia, Camino de Vera, s, 46022 Valencia, Spain;

    Chemical and Nuclear Engineering Department, Universitat Politecnica de Valencia, Camino de Vera, s, 46022 Valencia, Spain;

    Chemical and Nuclear Engineering Department, Universitat Politecnica de Valencia, Camino de Vera, s, 46022 Valencia, Spain;

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  • 正文语种 eng
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  • 关键词

    natural evaporation; membrane processes; valorization; recovery; cured hams;

    机译：自然蒸发膜工艺;物价稳定措施;复苏;腌火腿;

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