Feasibility of a Novel (SHEFROL) Technology in Pre-Treating Eatery Wastewater at Pilot Scale

Abstract

The wastewater ensuing from public eateries is higher in its chemical and biological oxygen demand (COD and BOD) as also its oil, grease, and protein content than sewage. For this reason such wastewater is much harder to treat; its content of fats, proteinaceous material, and xenobiotics mounting major challenges. But in most of the developing world about 80% of such wastewater is discharged untreated and the remaining is mixed with sewage going to the treatment plants. This happens due to the prohibitively high cost of treatment that is entailed if these wastewaters are to be treated by conventional activated sludge processes (ASPs) or a combination of anaerobic digestion and ASPs. The practice of allowing eatery wastewater to join sewage en route sewage treatment plants increases the load on the latter, especially due to the high fat and protein content of the former. The present work describes attempts to use the recently developed and patented SHEFROL® technology in affecting treatment of wastewater coming from a typical eatery. After establishing feasibility at bench scale, the process was tested in a case study at pilot plant scale for treating 12,000 litres/day (LPD) of wastewater being generated by the eateries situated in the campus of Pondicherry University, India. The capacity of the pilot plant was then expanded to 30,000 LPD. Despite operating the units at a very low hydraulic retention time (HRT) of 2 ± 0.5 h, due to the limitations of land availability, which translates to a rate about three times faster than a typical ASP, over 50% removal of COD and BOD, and similarly substantial removal of other pollutants was consistently achieved. Given that the SHEFROL units can be set up at a negligible cost, the findings indicate that SHEFROL technology can be used to significantly yet inexpensively pre-treat eatery wastewaters before either sending them for further treatment to conventional sewage treatment plants, higher-end SHEFROL units, or discharging them directly if neither of the other two options is available.

Modeling Protein-Carbohydrate Composition of Products Made by Preheated Cheese Technology

“…Abbasi S. и Nateghi L. [25] исследовали предварительно желатинизированный кукурузный крахмал для улучшения органолептических, физико-химических и функциональных свойств обезжиренного сыра для пиццы. Установлено, что на физико-химические свойства существенно влияют компоненты смеси: твердость обезжиренного сыра для пиццы менялась в зависимости от количества крахмала и содержания жира; растяжимость исследованных образцов увеличивалась по мере увеличения доли сухого молока и крахмала; плавимость увеличивалась по мере увеличения содержания жира и крахмала, уменьшения содержания обезжиренного сухого молока [25].…”