Y. D. Hang, D. L. Downing, J. Stamer, D. Splittstoesser
{"title":"生产酸菜过程中产生的废物","authors":"Y. D. Hang, D. L. Downing, J. Stamer, D. Splittstoesser","doi":"10.4315/0022-2747-35.7.432","DOIUrl":null,"url":null,"abstract":"Forty three surveys were made of two sauerkraut factories to obtain quantitative data on the wastes generated. Trim losses (solid wastes) were over 35 tons per 100 tons of raw cabbage processed and the discarded brine represented about 29% of the salted, shredded cabbage. Other sources of waste effluents were vat soak water, vat wash water, and can cooling water. From 294 to 395 gal of waste effluents were discharged per ton of shredded cabbage processed; the BOD ranged from about 11 to 13 lb. per ton. Brine had enough nutrients (BOD, nitrogen, and phosphorus) for optimal biological stabilization.","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"44 1","pages":"432-435"},"PeriodicalIF":0.0000,"publicationDate":"1972-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"22","resultStr":"{\"title\":\"WASTES GENERATED IN THE MANUFACTURE OF SAUERKRAUT\",\"authors\":\"Y. D. Hang, D. L. Downing, J. Stamer, D. Splittstoesser\",\"doi\":\"10.4315/0022-2747-35.7.432\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Forty three surveys were made of two sauerkraut factories to obtain quantitative data on the wastes generated. Trim losses (solid wastes) were over 35 tons per 100 tons of raw cabbage processed and the discarded brine represented about 29% of the salted, shredded cabbage. Other sources of waste effluents were vat soak water, vat wash water, and can cooling water. From 294 to 395 gal of waste effluents were discharged per ton of shredded cabbage processed; the BOD ranged from about 11 to 13 lb. per ton. Brine had enough nutrients (BOD, nitrogen, and phosphorus) for optimal biological stabilization.\",\"PeriodicalId\":16561,\"journal\":{\"name\":\"Journal of milk and food technology\",\"volume\":\"44 1\",\"pages\":\"432-435\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1972-07-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"22\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of milk and food technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.4315/0022-2747-35.7.432\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of milk and food technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4315/0022-2747-35.7.432","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Forty three surveys were made of two sauerkraut factories to obtain quantitative data on the wastes generated. Trim losses (solid wastes) were over 35 tons per 100 tons of raw cabbage processed and the discarded brine represented about 29% of the salted, shredded cabbage. Other sources of waste effluents were vat soak water, vat wash water, and can cooling water. From 294 to 395 gal of waste effluents were discharged per ton of shredded cabbage processed; the BOD ranged from about 11 to 13 lb. per ton. Brine had enough nutrients (BOD, nitrogen, and phosphorus) for optimal biological stabilization.
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