Friday, March 1, 2013

Potate Water Treatment

6
Potato Waste weewee manipulation
Yung-Tse Hung and Howard H. Lo
Cleveland State University, Cleveland, Ohio, U.S.A.

Adel Awad and Hana Salman
Tishreen University, Lattakia, Syria

6.1

INTRODUCTION

In the past both decades, the stump spud industry has experienced rapid growth worldwide, go with by a staggering increase in the measuring stick of water produced. It is estimated that the US spud industry alone generates rough 1.3 Â 109 kg of wastes each year [1]. Large volumes of wastewater and essential wastes are generated in stump spud affect as ensue of the water used in washing, peeling, and additional processing operations. The white potato industry is well known for the vast quantities of organic wastes it generates. Treatment of industrial ef?uents to remove organic materials, however, often changes many different harmful waste characteristics. Proper treatment of potato processing wastewaters is necessary to minimize their undesirable impact on the environment. Currently, in that location is an increasing demand for character reference improvement of water resources in parallel with the demand for better ?nished products. These requirements have obliged the potato industry to develop methods for providing effective removal of settleable and dissolved solids from potato processing wastewater, in order to meet national water quality limits.

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In addition, improvement and research have been given up to the reduction of wastes and utilization of recovered wastes as byproducts. This chapter discusses (a) the various potato processing types and steps including their sources of wastewaters; (b) characteristics of these wastewaters; (c) treatment methods in detail with relevant case studies and some design examples; and (d) byproduct usage.

6.2

POTATO affect AND SOURCES OF WASTEWATER

High-quality raw potatoes are important to potato processing. Potato quality affects the ?nal product and the amount of waste produced. Generally, potatoes with high solid content, low
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