09-11-2012, 05:22 PM
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I NEED PPT OF DISPOSAL OF DAIRY EFFLUENTS VRY SOON..PLZ DO IT FAST
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treatment of dairy effluents ppt
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[font=Arial][/font]
I NEED PPT OF DISPOSAL OF DAIRY EFFLUENTS VRY SOON..PLZ DO IT FAST
09-04-2016, 04:27 PM
please I need a pdf. work on this is urgent.
12-04-2016, 02:18 PM
treatment of dairy effluents ppt
Abstract
Milk has important place in human life. The dairy industry involves processing of raw milk into products like consumer milk, butter, cheese etc. The quantity of water required in a milk processing plant depends upon the size of the plant, generally expressed in terms of the maximum weight of milk handled in a single day, and the processes involved. The daily volume of water required may vary widely, depending mainly on the availability of water and the control of all water using operation in the plant. The operations where the process involves continuous flow, the amount of water needed for rinsing and washing is not necessarily proportional to the amount of product processed. Most of the waste water discharged into water bodies, disturbs the ecological balance and deteriorates the water quality. The casein precipitation from waste decomposes further into highly odorous black sludge. Effluent from milk processing unit contains soluble organics, suspended solids, trace organics which releases gases, causes taste and odor, impart colour and turbidity, and promote eutrophication. Which affect and disturb the environment in this regard’s aimed to study the physicochemical characteristics of waste water generated from dairy industry with suitable treatment.
The very nature of the different operations involved in dairy, irrespective of the products size, generate waste water of different magnitude. The dairy is one of the major contributors among the food industry both in terms of value and effluent. The biggest share comes from cheese and ice cream factories. The relatively high concentration of organic matter in the dairy effluent makes it peculiar in its class and this results in a higher biological oxygen demand (BOD). This kind of effluent should not be allowed to mix up with the municipal waste as it will result in a shock load.
Great care has to be exercised while discharging the dairy waste water into the general pool as they impose relatively high oxygen demand. Lactose is converted into lactic acid resulting in decrease in its concentration, when dissolved oxygen is insufficient for oxidation.
This in turn will lower the pH to a point when casein is precipitated (The isoelectric point of casein is at pH 4.6). Due to economic reasons involved in the effluent treatment, the dairy industry is very slow in taking up the treatment aspects. With increasing social awareness about the environment, the dairy industry is forced to treat its effluents effectively and efficiently before disposal into the public drainage.
Abstract
Milk has important place in human life. The dairy industry involves processing of raw milk into products like consumer milk, butter, cheese etc. The quantity of water required in a milk processing plant depends upon the size of the plant, generally expressed in terms of the maximum weight of milk handled in a single day, and the processes involved. The daily volume of water required may vary widely, depending mainly on the availability of water and the control of all water using operation in the plant. The operations where the process involves continuous flow, the amount of water needed for rinsing and washing is not necessarily proportional to the amount of product processed. Most of the waste water discharged into water bodies, disturbs the ecological balance and deteriorates the water quality. The casein precipitation from waste decomposes further into highly odorous black sludge. Effluent from milk processing unit contains soluble organics, suspended solids, trace organics which releases gases, causes taste and odor, impart colour and turbidity, and promote eutrophication. Which affect and disturb the environment in this regard’s aimed to study the physicochemical characteristics of waste water generated from dairy industry with suitable treatment.
The very nature of the different operations involved in dairy, irrespective of the products size, generate waste water of different magnitude. The dairy is one of the major contributors among the food industry both in terms of value and effluent. The biggest share comes from cheese and ice cream factories. The relatively high concentration of organic matter in the dairy effluent makes it peculiar in its class and this results in a higher biological oxygen demand (BOD). This kind of effluent should not be allowed to mix up with the municipal waste as it will result in a shock load.
Great care has to be exercised while discharging the dairy waste water into the general pool as they impose relatively high oxygen demand. Lactose is converted into lactic acid resulting in decrease in its concentration, when dissolved oxygen is insufficient for oxidation.
This in turn will lower the pH to a point when casein is precipitated (The isoelectric point of casein is at pH 4.6). Due to economic reasons involved in the effluent treatment, the dairy industry is very slow in taking up the treatment aspects. With increasing social awareness about the environment, the dairy industry is forced to treat its effluents effectively and efficiently before disposal into the public drainage.
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