Water, Waste and Quality Manageme nt During Preparation and Processing of Vegetables

摘要

Effluent from vegetable processing plants in the Ozark region was monitored to test and develop new systems of washing, peeling and blanching; to develop methods for utilization of solid wastes; and to reduce effluent wastestrength without affecting vegetable quality. From a processing plants' survey the following operation or factors were found to be the most critical: (1) washing and cleaning, (2) blanching and cooling, (3) high wastestrength from Irish potatoes, dry beans, and hominy processing, (4) suspended solids removal, and (5) excessive fresh water use. Various processing techniques were tested and waste water was sampled for biochemical oxygen demand, chemical oxygen demand, total suspended solids, settleable solids, and total solids. The new system of leafy greens washing cut water use by 70% while reducing wastestrength by 50%.